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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 3 |
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A paleo-friendly entree that is quick and easy! It's a perfect summer recipe. The paleolithic diet is low-carb, dairy-free, and soy-free. I serve this with pineapple rings and other fruit. I also like to put a little unsweetened shredded coconut over the hash. This would also be good topped with a fruit chutney or a fruit puree. Goes great with green beans or broccoli. Ingredients:
3/4 cup almond flour |
1/2 cup coconut flour |
1 (6 ounce) can tuna, drained |
1/4 cup orange juice |
1/4 cup almond milk |
1 tablespoon baking powder |
3 pineapple rings, chopped |
1 large egg |
2 tablespoons olive oil |
Directions:
1. Mix together almond flour, coconut flour, tuna, orange juice, almond milk, baking powder, pineapple, and egg in a bowl until incorporated into a batter.
2. Heat olive oil in a large skillet over medium heat. Scoop batter into skillet and allow it to cook, without mixing, about 3 minutes. Flip batter with a spatula every 3 minutes for about 15 minutes, or until there is an even mixture of light tuna color and golden, crispy batter on each side.
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