flat bread recipes using almond flour or cocnut flour

They should last about 6 to 7 days in the fridge. For meal prep, allow these to completely cool, then wrap them individually in nonstick foil or plastic wrap for storage in the fridge. Brush with the buttery spread while it is still hot. Step 3 Set the flatbread on a cooling rack to cool and become firmer.

Flip it using a spatula and cook for an additional 2 to 3 minutes until the top and bottom are golden brown. If it’s crispy then you either have too much oil in the skillet and/or the heat is too high. Almond Flour Flatbread 1 cup full fat coconut milk 1/2 cup + 1 heaping tablespoon super fine almond flour Substitute: coconut flour 1/2 cup arrowroot powder. In fact almost any low carb flour can be used. Allow the flatbread to cook and become firm, about 3 minutes, or until the outer edges turn slightly brown but NOT crispy. What can I substitute for Almond Meal You can make a fathead dough with coconut flour (use 50g).

Step 2 Set a nonstick skillet on medium-high heat, once hot, lightly spray with a little olive oil then pour in about 1/3 cup of the batter in the middle of the skillet.

If it is too thin/loose, add single tablespoons of almond flour AND arrowroot flour to thicken it (meaning, if you add a tablespoon of almond flour, also add a tablespoon of arrowroot). If the batter is too thick, add single tablespoons of full-fat coconut milk to thin it out. It should be the consistency of pancake batter, thick and loose.

Step 1 In a large bowl, mix together all of the ingredients.

Flat bread recipes using almond flour or cocnut flour