Ingredients

The following ingredients have 4 Servings
  • 1 cup (4oz/115g) almond flour*
  • 1 cup (4oz/115g) tapioca starch*
  • 1 can (387g/13.6oz) coconut full fat milk*
  • 1 teaspoon coconut oil ((or ghee for frying))
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 2 tablespoons (1oz/28g) butter ((or ghee))
  • fresh parsley ((or cilantro, chopped) )

Instruction

  • In a large bowl combine the almond flour, tapioca starch, salt, and garlic — if using.
  • Add in the coconut milk and whisk to combine until you have a smooth thick batter. 
  • Heat a large non-stick pan over medium heat. Add in the coconut oil or ghee and allow to melt.
  • Once the pan is at an even, moderate heat, spoon 1/3 cup of the batter into the pan, allowing the batter to spread out, it should be roughly an 8-inch circle (although you can make the flatbread large or smaller if desired).
  • Cook the flatbread on the first side for about 3 minutes or until tiny bubbles begin to form around the outside. Flip the flatbread and allow to cook on the other side for about 1-2 minutes until golden and brown. Remove from the heat and transfer to a plate or rack. Repeat this process until all of the batter is used. This should make about 6 flatbreads.
  • Serve the flatbread while warm and crisp. If desired, brush with butter or ghee and sprinkle over fresh chopped herbs. 
  • Cover and store leftover flatbread in the fridge in an airtight container for up to 3 days.