coconut flatbread

coconut flatbread

1 1/2 cups coconut flour
6 tablespoons ground chia seeds
2 tablespoons psyllium husks
1/2 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 1/2 teaspoons garlic powder
1/2 teaspoon Celtic sea salt
2 eggs
2 cups filtered water

coconut flatbread

coconut flatbread

 

method

   In a large mixing bowl, combine coconut flour, ground chia seeds, psyllium husks, onion powder, oregano, basil, garlic powder, and salt. Mix well, then add eggs and water. Mix until ingredients are incorporated and begin to form a ball. Place the dough on a rimmed and lined baking sheet and press or roll out dough to about 1/4 inch thick. Bake at 350ºF for 25 to 35 minutes or until the edges begin to brown. Cool and cut with a pizza wheel. Refrigerate for up to one week.

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