This turned out pretty good. I think I will make a couple of changes next times but it was nice to be able to eat bread! (I can't have any grains right now)
- ¾ cup quinoa flour
- ½ cup almond flour
- ½ cup unsweetened almond milk
- 2 flax eggs (2 Tbs. ground flax seeds + 6 Tbs. warm water)
- 1 Tbs.+2 tsp. coconut oil or grapeseed oil
- 1 tsp. unsweetened applesauce
- ¼ tsp. salt
- ~~Optional additions for a savory version:
- 1 Tbs. fresh, chopped rosemary
- 1 Tbs. fresh, chopped basil
- black pepper, to taste
- ~~Optional additions for a sweet version:
- 2 Tbs. honey
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- ½ tsp. vanilla extract
- Preheat oven to 375 degrees.
- Grease a cast iron skillet or a 9″ round pan with 2 tsp. coconut or grapeseed oil. Place the skillet/pan in the oven to heat it up.
- Prepare your flax eggs: combine ground flax seeds with warm water and allow the mixture to sit and thicken for at least 10 minutes.
- Mix all of the dry ingredients together in a large bowl. Add the almond milk, flax eggs, applesauce, and 1 Tbs. coconut/grapeseed oil (if using coconut oil, make sure to melt it first). Mix together until combined.
- Remove the skillet/pan from the oven and tilt it around to spread the oil evenly. Pour the batter into the pan and lightly tap the bottom of the pan on a hard surface to even out the batter.
- Bake for approximately 40 minutes, or until the edges have turned golden brown. Allow the flatbread to cool, remove from the pan, and slice.
- Top with any toppings you prefer! For a savory version, you could try macadamia nut cheese (recipe listed above) or hummus, tomatoes (fresh or sun-dried), basil, cucumber or zucchini. For a sweet version, you could top with any kind of nut butter (I prefer almond), jelly, honey, or fresh fruit, just to name a few. Feel free to get creative!
- Serve immediately or store in an airtight container in the fridge for up to 3 days. Enjoy!