Whole30 Sel Roti

Discover a unique, Whole30-compliant twist on the traditional Sel Roti with this nutrient-packed recipe! Made with wholesome ingredients like cauliflower rice, almond flour, and unsweetened shredded coconut, this gluten-free and grain-free flatbread boasts a soft, slightly chewy texture with a hint of natural sweetness from ripe banana and aromatic spices like cardamom and cinnamon. Blended with creamy coconut milk and coconut oil, the batter comes together effortlessly for a delightful roti alternative that's perfect for clean eating. These golden, skillet-cooked rounds are ready in under 40 minutes, making them the ideal side dish to pair with a Whole30 curry or stew. Versatile, paleo-friendly, and made entirely from real, nourishing ingredients, this Whole30 Sel Roti is a satisfying addition to any health-focused meal plan!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Begin by making cauliflower rice if not already prepped. Pulse cauliflower florets in a food processor until they resemble rice grains.

Step 2

In a large mixing bowl, combine cauliflower rice, almond flour, and unsweetened shredded coconut, stirring well to ensure even distribution of ingredients.

Step 3

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.

Step 4

Pour the wet mixture into the dry ingredients, and stir until a batter forms. It should be slightly thick and sticky.

Step 5

Add cardamom powder, cinnamon powder, and salt to the batter, mixing until the spices are fully incorporated.

Step 6

Let the batter rest for 5 minutes to allow the almond flour and coconut to absorb excess moisture.

Step 7

Heat a non-stick skillet or griddle over medium heat. Grease lightly with coconut oil if necessary.

Step 8

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.

Step 9

Cook each side for 3-4 minutes, or until golden brown and firm to touch. Use a spatula to gently flip the sel roti.

Step 10

Once cooked, remove from skillet and let cool slightly on a wire rack. Repeat with remaining batter.

Step 11

Serve warm or at room temperature, ideal for pairing with a Whole30 compliant curry or stew.

Nutrition Facts

Serving size	(686.1g)

Amount per serving	% Daily Value*
Calories	1499.8

Total Fat 122.5g	0%
Saturated Fat 63.9g	0%
Polyunsaturated Fat 0.8g
Cholesterol 185mg	0%
Sodium 768.8mg	0%
Total Carbohydrate 83.8g	0%
Dietary Fiber 25.9g	0%
Total Sugars 38.6g
Protein 35.7g	0%

Vitamin D 40IU	0%
Calcium 323.1mg	0%
Iron 7.1mg	0%
Potassium 1255.4mg	0%

*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.

Source of Calories

Fat: 69.8%

Protein: 9.0%

Carbs: 21.2%