I don’t know how to convey how thankful I am that my story of recovery reached so many people last week! Many were encouraged and I loved seeing so many of you reach out to others, encouraging them in their journeys to better health. I was amazed at how many of you had similar stories of recovery from thyroid disease. How incredible!
I’ve been thinking about making grain-free arepas for a while now. This weekend I gave it a go and was thrilled with the results! I took my grain-free cornbread recipe, removed much of the moisture to create a dense “corn” cake, fried them in some ghee and served them with my crock-pot chicken fajita meat. I know arepas are a traditional Venezuelan dish, but I decided to put a bit of a Tex-Mex spin on them. You can serve them with any assortment of tender meats, herbs and spices.
If you'd like to serve this with a full recipe of the chicken fajita meat, then I would triple this recipe, so there are enough areas to serve with the chicken and vegetables. Makes about 10 arepas.
Save RecipeIngredients
- 2 cups almond flour
- 3 tablespoons coconut flour
- 1 teaspoon Celtic sea salt
- 2 large eggs, beaten
- 4 tablespoons unsalted butter or ghee
- 4 tablespoons ghee for frying
- 1 1/2 cups shredded Chicken Fajitas in the crock pot
- 1 avocado
- 1/4 cup chopped cilantro
- 1 lime, quartered
Instructions
- Combine almond flour, coconut flour, sea salt, eggs and 4 tablespoons butter in a large bowl until combined. Take about 1/4 cup spoonfuls of the dough and form into a 4-inch by 1/2 inch disk. Repeat with remaining dough.
- Heat 4 tablespoons ghee in a large skillet over medium heat until hot. Place dough disks in the hot oil and fry for about 2-3 minutes per side until each side is golden brown.
- Serve with Chicken Fajitas meat and vegetables, avocado, cilantro and a spritz of lime juice.
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