Paleo flat bread 

   

This recipe is sure to please even the biggest grain lovers. It’s got a lovely texure that you expect with a flat bread and is lovely with dips, spreads or a drizzle of olive oil. 

Feel free to get creative with herb toppings, I just had rosemary and thyme is the garden so that’s what I’ve used but just garlic and salt would be a winner too. 

INGREDIENTS:

  • 1/2 cup of arrowroot flour 
  • 1/4 cup of almond meal 
  • 1/4 cup of coconut flour 
  • 1 tsp of good quality salt 
  • 1 egg 
  • 1/2 cup of organic milk or coconut milk
  • 2 Tbsp of organic butter or coconut oil 
  • 1 tsp of crushed garlic 
  • Topping options, rosemary, thyme, olives, pink salt, olive oil.

METHOD:

  1. Preheat oven to highest temp possible. 
  2. Place large baking tray in the oven to warm.
  3. Sift dry ingredients in bowl.
  4. In a saucepan over medium heat, gently warm milk and butter/coconut oil.
  5. Wisk egg in separate bowl. 
  6. Add warmed milk/butter mixture and egg to the dry ingredients. Mix well.
  7. Allow mixture to rest 5 minutes.
  8. Place some baking paper on the bench and using a spatula form two 20cm round flat breads. 
  9. Top with garlic and your choice of toppings.
  10. Gently slide the baking paper onto the preheated baking tray. 
  11. Cook for 7-9mins. 
  12. Drizzle with olive oil before serving. 

   

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