Paleo, gluten-free, antihistamine & anti-inflammatory water chestnut flatbread

My obsession with Indian food turned up a water chestnut flatbread that I just couldn’t turn down.
So far I’ve used it to batter sprats (very small English fish similar to sardines), make cake, flatbread, pancakes and even waffles (tricky this one).

It’s also so glutinous that eggs aren’t needed.

As I’m personally not paleo, I chose to serve this paleo flatbread with lentils!

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Traditionally served during Hindu fasting periods, it has a bit of a bitter taste that some might initially take issue with. A little fresh apple juice countered the bitterness, but I personally LOVE it. A little thyme, garlic, whatever pleases you, can go into this gluten free flatbread.

Water chestnut flour is low oxalate [1], low histamine (its seeds are even antihistamine!) [2], anti-inflammatory [3] and paleo! Wow.

As outlined in the Anti-Cookbook: nigella, ginger, turmeric, coriander, thyme, garlic and onion all possess antihistamine and anti-inflammatory properties.

Thyme’s benzoate’s may be problematic for some.
Water chestnut is also rich in mast cell stabilising luteolin [4].

You’ll find more recipes like this in my books Anti-Recipes and The Anti-Cookbook