This recipe makes 2 round flatbreads
Ingredients:
2 cups of almond flour
2 cups of tapioca flour
4 tsp of baking powder
2 cups of unsweetened apple sauce
1 tsp of sea salt
8 pastured eggs
good quality organic oilve oil
herbs (optional)
Instructions
1. Combine almond flour, tapioca flour, salt and baking powder in a bowl and mix until thoroughly combined.
2. In a separate bowl, mix apple sauce and eggs together using an immersion blender or whatever tool you have to ensure that the eggs and applesauce are smoothly combined.
3. Pour the wet into the dry ingredients and gently mix. Try not to over mix as that will deflate the dough as the baking powder is doing its job.
4. Use a soup ladel and pour a round circle of dough onto a pan that is lined with parchment paper, about the size of a smaller pizza crust. Add more dough for a thicker crust and keep it smaller for a thin crust.
5. This recipe should make 2 medium-sized flatbreads or 3 smaller ones.
6. Bake in the oven at 375F for approximately 15-18 minutes.
7. When the dough is more firm to touch, pull them out and drizzle generously with olive oil and basil, pesto, pure olive oil, or olive oil and rosemary -- whatever kind of flavor topping you would enjoy. My favorite is an olive oil basil pesto. Lightly salt with sea salt.
8. Place the flatbreads back into the oven for another 6-7 minutes to crisp the tops of the bread.
9. Bread is done when the tops of the bread are lightly brown. Feel free to crisp longer if you prefer a crispier bread or a little less if you prefer it softer.
10. Let the bread cool.
11. Cut using a pizza cutter into 12 portions per round.
12. Serve with olive oil for dipping. Add balsamic vinegar to the oil or use pesto - whatever healthy fat you would enjoy with this tasty bread.
Nutrition Facts
each round flatbread has 12 servings, so there should be a total of 24 servings for this recipe.
Calories: 139
Fat: 6.7 grams
Carbohydrates: 13.7 grams
Protein: 4.1 grams
Sodium: 112.5mg
Fiber: 1.5 grams
Calcium: 7.8%
Iron: 5.8%
Potassium: 107.4mg
Vitamin C: 3.3%
Posted February 2, 2023
