Flat Bread
A great way to make sure you eat healthy foods, is to not buy the unhealthy non-foods. Simple right?
Bread is one of those staple ‘foods’ that Australian’s have become accustomed to buy and consumed in large quantities. These store bought, mass produced, gluten, sugar and preservative filled breads are a major contributor to fast and high levels of glycogen your blood stream which results in excess body fat being stored (amongst other health risks).
Let’s get smart about this.
In the TMFC house – we don’t buy bread. We have the thought process of – we really want a particular food, we will make our own – and if we cannot be bothered making it – we really don’t want or need it. So see below a super simple flat bread recipe that will do the trick when it comes to those antipasto platters, soup dippers and even toasties!
Easy Peasy – Paleo Flat Bread
- > 1 1/2 cup tapioca flour
- > 1/4 cup almond meal
- > 1/4 cup coconut flour
- > 1 tsp bicarb soda
- > 400gm full fat coconut milk
- > 1/3 cup olive or coconut oil
- > 1 egg, beaten
- > 1 tsp finely chopped fresh rosemary
- > 1 tsp crushed garlic
- > Olive oil and extra sea salt to garnish.
– Pre-heat oven 250 degrees – place cast iron skillet or heavy pan in oven to heat up.
– Gently heat up milk and oil in small saucepan to warm but not boiling.
– Combine flours, bicarb soda, meal and salt together in a large bowl
– Pour milk/oil mix into flour and mix thoroughly.
– Allow to sit for a couple of minutes for coconut flour to absorb.
– Add beaten egg and garlic, mix again until well combined.
– Carefully remove pan from oven, cover with baking paper, spray with oil and pour mixture onto paper.
– Using a wet spatula, spread evenly over pan so it is aprox. .5cm thick.
– Sprinkle with rosemary.
– Bake for 10-15 minutes. Garnish with extra salt and olive oil.