Super Easy Paleo Flatbread
This is such a wonderful and super easy flatbread recipe and so verstile.
All you need to do is whisk the ingredients together and cook.
Perfect for pulled beef wraps, with homemade soup for lunch or with your favourite dip as a snack.
Here's how to make them.
1/2 cup almond meal
1/2 cup arrowroot or tapioca flour
1 cup almond & coconut milk (or any milk of your choice)
1 tbsp coconut flour
Put all ingredients together in a bowl and whisk until combined. The mixture will be a runny batter.
Allow to stand for a few minutes, the consistency will thicken slightly.
Heat a non-stick frypan depending on the size flatbread you wish to make, I use a small chef's pan to make mini flatbread.
Add a small amount of coconut oil to the pan and pour in enough mixture to coat the bottom of the pan. Cook over a medium heat until browned and then flip. When cooked, the flatbread will puff up in the pan and be golden on both sides.
Allow to cool and store in a container in the fridge.