I love Arepas! These delicious delights are a flatbread, typically used in Columbian and Venezuelan cuisine. Unfortunately corn (the main ingredient in most traditional arepas) and I are not best friends. That’s why I came up with an almond flour version.
Using Honeyville’s versatile and super delicious Blanched Almond Flour, I created the perfect Arepas that’s gluten-free, paleo, and a recipe you and your family must try. This South American dish is amazing topped with stewed chicken, fresh guacamole and lime. If you prefer a vegetarian version it’s incredible with wild sauteed mushrooms! Enjoy!
Almond Flour Arepas
1 cup Honeyville Blanched Almond Flour
1/2 cup Water
1/2 cup grated Goat Gouda
1/4 cup Scallions
4 Tbsp Extra Virgin Olive Oil, divided
Optional toppings: guacamole, wild mushrooms or shredded chicken
Whisk all ingredients together and let sit for 5 min. Heat medium sized skillet and add 1 Tbsp of extra virgin olive oil. Turn heat to low and pour in 1/4 of batter. Reduce heat to low and cook until browned on one side 3-4 minutes. Flip over and cook on other side. Repeat to make 4-6 arepas. Serve warm with optional toppings.