I love Arepas! These delicious flatbreads are typically used in Colombian and Venezuelan cuisine. Unfortunately corn (the main ingredient in most traditional arepas) is SUPER high reactive. It also co

I love Arepas! These delicious flatbreads are typically used in Colombian and Venezuelan cuisine. Unfortunately corn (the main ingredient in most traditional arepas) is SUPER high reactive. It also contains zein which can act like gluten and cause serious GI reactions just like wheat can!

This vegetarian dish is the perfect protein rich dinner. Add toppings of choice.

1 cup Blanched Almond Flour

½ cup Water

2 Eggs

½ cup grated Goat Gouda

¼ cup Scallions

4 Tbsp Extra Virgin Olive Oil, divided

Optional toppings: guacamole, wild mushrooms or roasted vegetables

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 ¼ of batter. Reduce heat to low and cook until browned on one side 3 to 4 minutes. Flip over and cook on other side. Repeat to make 4 to 6 arepas. Serve warm with optional toppings.

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