Coconut flatbreads
A great alternative to traditional wheat-based flatbreads
Servings
Makes 2 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.
Ingredients
1 ½ tbsp coconut flour
1/8 tsp pink Himalayan salt
¼ tsp baking powder
1 egg
1 tbsp coconut oil, melted
Instructions
Step 1
Mix coconut flour, salt and baking powder together, then add the egg and melted coconut oil and mix well.
Step 2
Leave the batter for a few minutes, to allow the flour to absorb the liquid.
Step 3
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.
Step 4
Bake for 10 minutes, or until golden brown.
Nutrition
Coconut flour is lower in carbohydrate than many other types of flour, while containing more fibre, beneficial fats and protein.