This is a Vegan & Paleo 1-bowl, 1-spoon recipe that takes mere minutes to make! With all the benefits that coconut brings to your plate, plus hormone boosting with a blast of maca, who could ask for more from your sandwich? Freestyle with this adaptogenic bread, as it will make a grilled Panini sandwich (facing page) as easily as a flatbread appetizer for unexpected guests. Recipe yields 4-6 flatbreads.
Gather Up
½ tsp Garlic Granules
⅛ tsp Black Pepper
⅛ tsp Sea Salt
1 cup (250ml) Water, boiling
½ cup (65g) Coconut Flour
2 TB Psyllium Husk Powder
¼ cup (60g) Coconut Oil, melted
2 tsp Fresh Rosemary Leaves, minced (no stems)
Jing It Up
1 tsp Maca Powder
1 tsp MCT Oil
Sling It Up
Put all the dry ingredients into a bowl. Stir with a spoon until it is well mixed. Add the melted coconut oil into the mixture and stir in the boiling water as you pour it in. Once mixed and cool enough to handle (just a few seconds), hand roll into a ball, then split the ball into four or six equal pieces.
On a piece of parchment paper, individually flatten each quarter into a flat disk, either by hand, or with a rolling pin and a second piece of parchment paper, so that the disk is about ⅛ inch thick. Using our hands is our method.
Use your favorite skillet, or crepe pan. You can use no oil or you can very lightly spray/oil with either ghee or coconut oil. Put the pan on medium heat. Drop the disks into the pan one at a time, cook until it is lightly browned on one side, then flip and lightly brown on the opposite side. A super thin spatula makes it easy to flip.
This flatbread is both flavorful and flexible and can be made in a hot pan with NO oil, but you need to watch it like a hawk so it does not burn or stick, as without the oil it can do both quickly!
Flatbreads will stay fresh in the refrigerator in a sealed container/bag for 3-5 days. They freeze beautifully up to 30 days. Can be made into pizza, sandwiches, panini, gyros, pita, etc.
