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.