Ingredients
Equipment
Method
- Start with the measured fine dry flour from fermented, fully dried almonds and the direct-ground homemade coconut flour. Combine both flours, salt, beaten eggs, and the measured dough butter or ghee in a large bowl until evenly mixed into a thick dough. Keep the separate frying ghee out of the dough.
- Take roughly ¼-cup spoonfuls and press into even disks, about 4 inches across and ½ inch thick. These are approximate shaping cues; the batch makes about ten pieces at 1×. Keep each disk the same thickness when scaling. Press loose edges together and support the cakes when moving them.
- Heat the separate measured frying ghee in a large skillet over medium heat until hot. Add a few disks, leaving space to slide a broad spatula underneath each one. Work in uncrowded batches.
- Fry about 2 to 3 minutes per side until both surfaces are golden and the center is set rather than wet and eggy. Let the first side brown before turning gently with the spatula fully underneath. Lower the heat if the outside darkens before the center cooks. Transfer to a serving plate and repeat with the remaining dough.
- Divide the measured completed chicken fajita filling and cooked vegetables among the warm cakes. If using chilled filling, reheat it thoroughly in a separate pan first. Add the sliced avocado and chopped cilantro, then serve with the quartered lime for squeezing.
Notes
Flours: Use fine, dry flour from fermented almonds that were fully dried before grinding. Fresh moist fermented flour is not interchangeable at this measure. Grind natural additive-free desiccated coconut directly for the coconut flour; do not substitute coconut-milk pulp flour or commercial coconut flour. Use finished flours; the Ninja BN801 is not a dry-grinding mill.
Full GAPS: Use once all ingredients, including those in the chicken filling, are introduced and tolerated. Not Intro. Contains almonds and eggs; butter and ghee are dairy-derived. Flour fermented with homemade dairy culture also carries that ingredient history. No egg-free, nut-free, or dairy-free claim.
Separate fats: The dough fat and frying ghee are separate ingredient rows. Put the dough butter or ghee in the mixing bowl; heat the frying ghee in the skillet.
Filling: Measure the completed chicken fajita filling with its cooked peppers and onions. Its marinade and long cooking are separate. The listed amount gives a modest topping across about ten cakes; do not add an entire component batch.
Yield and scaling: This recipe makes about ten arepas. A doubled batch makes about twenty, and a tripled batch about thirty. These are counts of individual arepas, not full dinner servings. Actual count depends on portioning. Keep the approximate ¼-cup portions and disk thickness the same and cook more batches. Do not change the dough to force exact count or dimensions.
Timing: Ten minutes is the preparation allowance with finished flours and cooked filling ready. Fry about two to three minutes per side per batch, checking golden surfaces and a set center. Full frying time depends on skillet capacity and batch count. Component preparation and reheating chilled filling are separate.
Storage: Refrigerate leftovers promptly in shallow covered containers, keeping plain cakes, filling, and fresh toppings separate. Follow the chicken filling’s storage instructions from its original cooking date. Reheat the chicken thoroughly in a pan, warm plain cakes separately, and add fresh toppings afterward.