A great alternative to traditional wheat-based flatbreads
About this Recipe
Coconut flour is a useful grain-free ingredient to use in place of wheat-based flours. It absorbs more liquid than standard flour, which you need to take into account when using it for baking.
Makes 2 flatbreads
Step by Step Instructions
- 1 ½ tbsp coconut flour
- 1/8 tsp pink Himalayan salt
- ¼ tsp baking powder
- 1 egg
- 1 tbsp coconut oil, melted
Mix coconut flour, salt and baking powder together, then add the egg and melted coconut oil and mix well.
Leave the batter for a few minutes, to allow the flour to absorb the liquid.
Scoop half of the batter onto a baking tray and use a spatula to spread it into a 10cm circle. Repeat with the remaining half of the batter.
Bake for 10 minutes, or until golden brown.
Coconut flour is lower in carbohydrate than many other types of flour, while containing more fibre, beneficial fats and protein.
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