Vegan • Gluten free • Dairy free • Egg free • Nut free
It is easy to miss bread while on the AIP diet but this quick and easy to make flatbread is so scrumptious it will definitely hit the spot for those cravings! Make it plain or with herbs.
To make these flatbreads successful you will need a non-stick pan, I still add the smallest drop of olive oil. The batter should not be too thick otherwise they will be doughy in the middle, adding a little water or extra milk will help create the perfect batter.
Key Ingredients
• cassava flour - a low carbohydrate flour
• tapioca or arrowroot flour
• coconut milk - ideally use organic and check there are no unwanted ingredients added
AIP Flatbread
Cook Time : 10 - 15 minutes
Servings : 2 flatbreads
Ingredients
• 1/4 cup cassava flour • 1/4 cup tapioca or arrowroot flour • 1/3 - 1/2 cup coconut milk • 1 tsp olive oil
For Herb Flatbread add :
• 2 tsp dried thyme or oregano • 1 tsp garlic powder
• 1/2 tsp salt
For Sweet Flatbread add :
• 1 tsp maple syrup
Instructions
Place all flours in a bowl, make a well in the centre and add coconut milk.
Stir thoroughly until the batter is smooth. Add a little water or more coconut milk if the consistency is too thick. Flavour as a Herb or Sweet flatbread.
Bring a nonstick pan to medium heat with oil.
Pour the batter into the pan to cover the base, or to your desired flatbread size.
Cook for 5 minutes each side until brown and spotty. If the flatbread still looks a little doughy in the middle then cook for longer.
Top the flatbread into your preferred meal, see inspiration below.
Flavour inspiration
Lemon asparagus tzatziki flatbread Recipe
Lemon garlic prawn tortillas Recipe
Strawberry flatbread Recipe
Chicken slaw flatbread Recipe
Lamb koftas Recipe
Storage
Best eaten on the day of making, or can be gently reheated. If freezing, separate each flatbread with baking paper so they don't stick together.
Comments