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. 


  • 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.


  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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