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 herb flatbread is so scrumptious it will definitely hit the spot for those cravings!
To make these flatbreads successful you will need a non-stick pan, I still the smallest drop of olive oil to help too. 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
• dried thyme or rosemary
• coconut milk - ideally use organic and check there are no unwanted ingredients added.
Chicken avocado herb flatbread
Cook Time : 10 - 15 minutes
Servings : 2 flatbreads
Ingredients
Flat bread : • 1/4 cup cassava flour • 1/4 cup tapioca or arrowroot flour • 2 tsp dried thyme or oregano • 1/2 tsp salt • 1/3 cup coconut milk • 2 tbsp water (if required) • 1 tsp olive oil
Avocado salad & chicken :
• 1 cup cooked chicken, shredded • 4 cos lettuce leaves • 1/2 avocado, sliced • 1/3 telegraph cucumber, sliced • 1 tbsp red onion, diced • Fresh coriander
• Salt
Rainbow slaw & chicken :
• 1 cup cooked chicken, shredded • 1/4 cup red cabbage, finely sliced • 1/4 cup beetroot, grated • 1/4 cup carrot, grated • 1 tbsp red onion, diced • Fresh coriander
• Salt
AIP Dressing :
• 1 tbsp maple syrup
• 2 tbsp coconut yoghurt
• 1 tsp balsamic vinegar
Instructions
Make salad of your choice, or both! Set aside.
Heat a small nonstick pan, medium heat with a little olive oil.
Place all dry ingredients in a bowl, make a well in the centre and add coconut milk.
Whisk thoroughly until the batter is smooth. Add additional water or coconut milk if the consistency is too thick.
Pour batter into the pan to cover the base, or to make your desired flatbread size.
Cook for 4 - 5 minutes each side until brown and spotty. If the flatbread still looks a little doughy in the middle then cook for longer.
In a small bowl combine dressing ingredients and stir until smooth and creamy.
Turn the flatbread onto a cooling rack.
Top flatbreads with your choice of salad and chicken, fresh herbs, and drizzle with AIP dressing or avocado oil.
Storage
Best eaten on the day of making, or can be reheated. If freezing, separate each flatbread with baking paper so they don't stick together.
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