Whole30 Sel Roti
Discover a Whole30 twist on the Nepali classic with this delightful Whole30 Sel Roti recipe! Crafted with wholesome ingredients like cauliflower rice, almond flour, and ripe banana, this gluten-free and grain-free version retains the rich flavors and soft, chewy texture of traditional sel roti. Infused with warm spices like cardamom and cinnamon, and gently cooked to golden perfection, it’s a satisfying and nutritious alternative that's perfect for breakfast, as a snack, or alongside a Whole30 compliant curry. Easy to prepare in under 35 minutes, these roti-inspired bites boast a balance of natural sweetness and savory spice, making them a standout addition to your healthy eating plan.
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Recipe Information
Ingredients
- 2 cups cauliflower rice
- 1 cup almond flour
- 0.5 cup unsweetened shredded coconut
- 0.5 cup coconut milk
- 3 tablespoons coconut oil
- 1 large Whole30 compliant egg
- 1 medium, ripe banana
- 0.5 teaspoon cardamom powder
- 0.5 teaspoon cinnamon powder
- 0.25 teaspoon salt
Instructions
Begin by making cauliflower rice if not already prepped. Pulse cauliflower florets in a food processor until they resemble rice grains.
In a large mixing bowl, combine cauliflower rice, almond flour, and unsweetened shredded coconut, stirring well to ensure even distribution of ingredients.
In a separate bowl, mash the ripe banana until smooth. Add the Whole30 compliant egg, coconut milk, and melted coconut oil, whisking until well emulsified.
Pour the wet mixture into the dry ingredients, and stir until a batter forms. It should be slightly thick and sticky.
Add cardamom powder, cinnamon powder, and salt to the batter, mixing until the spices are fully incorporated.
Let the batter rest for 5 minutes to allow the almond flour and coconut to absorb excess moisture.
Heat a non-stick skillet or griddle over medium heat. Grease lightly with coconut oil if necessary.
Using a ladle, pour a small amount of batter onto the skillet, forming a circular shape similar to a pancake or roti. Adjust thickness to your preference.
Cook each side for 3-4 minutes, or until golden brown and firm to touch. Use a spatula to gently flip the sel roti.
Once cooked, remove from skillet and let cool slightly on a wire rack. Repeat with remaining batter.
Serve warm or at room temperature, ideal for pairing with a Whole30 compliant curry or stew.
Nutrition Facts
Calories |
1500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.5 g | 157% | |
| Saturated Fat | 63.9 g | 320% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 769 mg | 33% | |
| Total Carbohydrate | 83.8 g | 30% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 38.6 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 323 mg | 25% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1255 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
