I’m really jazzed about this recipe for Herb Flatbread. It only takes around 20 minutes, start to finish, and it’s the perfect addition to a wholesome, lean dinner. Also it reminds me of an Indian bread recipe from high school home ec—my only other memory from that class being the salmonella lecture I received for repeatedly eating raw cookie dough. Some things never change.
Note: While this bread is delicious with herbs, it can also be made plain. Just leave out the herbs and garlic powder. Then make an almond butter and jelly sandwich. Oh, that sounds good . . .
1 cup blanched almond flour
1 cup arrowroot starch
½ teaspoon sea salt
1 teaspoon garlic powder
1 tablespoon fresh oregano, finely chopped
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh thyme, finely chopped
1 egg
3 tablespoons coconut oil
¼ cup warm water
Combine the almond flour, arrowroot starch, coconut oil, sea salt, garlic powder, and fresh herbs in a large bowl. Add the egg and coconut oil. Mix well. Add the warm water and mix to form a sticky batter.
Heat 1 tablespoon coconut oil in a large skillet over medium-high heat. Pour the batter by 1⁄4 cup scoops onto the prepared skillet. Cook until golden, flip, and cook the other side to golden. Serve immediately. Enjoy!
Calories: —
Fat: —
Carbohydrates: —
Sodium: —
Fiber: —
Protein: —
Sugar: —