Rosemary Garlic Flatbread (gluten, grain, and nut free, paleo)
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
- 1 egg, beaten
- 1/2 tsp unrefined sea salt (i use this one)
- 1 cup tapioca flour (like this)
- 1/4 cup coconut flour (like this)
- 1 tsp finely chopped fresh rosemary
- olive oil and extra sea salt for garnish
- 1/2 cup full fat coconut milk (where to buy bpa and additi
- 1/4 cup ghee (like this) or coconut oil (like this)
- 1-2 tsp finely chopped garlic depending on how much you love garlic
- Carbohydrate 0.113671850334921 g
- Cholesterol 46.53 mg
- Fat 1.10160169289675 g
- Fiber 0.019734449312767 g
- Protein 1.38843269684099 g
- Saturated Fat 0.344862082669107 g
- Serving Size 1 1 Serving (11g)
- Sodium 15.4363897637057 mg
- Sugar 0.0939374010221545 g
- Trans Fat 0.184715021650814 g
- Calories 16 calories
Directions:Preheat oven to 450'F and place a pizza stone, cast iron skillet, or very thick pizza pan into oven to heat up.Gently heat up coconut milk and ghee in a small sauce pan until very warm but not boilingCombine tapioca flour, sifted coconut flour, and salt in a large bowl. Pour coconut/ghee mixture on top. Mix until thoroughly combined. Allow to sit for a couple of minutes to cool and for coconut flour to absorb.Add beaten egg and mix again until full combined.CAREFULLY remove hot stone/pan from the oven, cover with unbleached parchment paper, and pour mixture into center. Using a spatula, evenly spread mixture until it is about ¼ inch thick. Sprinkle on rosemary and garlic.Bake for 9-12 minutes, depending on how crispy you like it. Garnish with olive oil and sea salt. Enjoy!
