These delicious, low carb coconut flour flatbreads make great little snacks or they can be used as sandwich 'bread'.
Low carb and bread do NOT belong together, BUT!...since I am eating for healing lately, that is the task at hand, so to speak.
While I'm currently staying away from yeast and wheat, I find myself in desperate need of 'bread'!
It can be hard to enjoy eggs without toast or even just fight off the craving for a buttery, grainy slice of toast. What's a girl to do??
Try to find a good temporary solution.
I say temporary, as I do plan on eating toast again in the future. As I fight a plethora of ailments right now, namely Lyme and mold, it has been necessary to tweak my diet in a most unpleasant way.
Meat, fruit, veggies, oils...that's the great extent of how I'm eating these days. It's neither exciting nor particularly blog-worthy, though I have come up with a few things low-carbers might enjoy.
I also bend some days and make a little sugar-free chocolate cake from teff and oat flours. I may post it one day for those of you going through a similar phase of life!
While I have other gluten-free bread recipes on the blog, I do like my variety...and I'm a food blogger, so trying different recipes is my jam.
I like this particular recipe for it's ease and quickness coupled with the fact that you can use the rounds to make a faux sandwich.
Can it be made without eggs?
I tried to make this egg-free, but it did NOT turn out well.
A better alternative if you're looking for an egg-free, grain-free flatbread would be socca, which is basically chickpea flour and water.
This makes for a really delicious (and pretty quick) lunch for me.
I pre-make some pesto so that it's in my fridge ready to go, and I just make the flatbread right before I'm ready to eat.
Sometimes, I take the two flatbread pieces and make a sandwich filled with the pesto, cherry tomatoes, and alfalfa sprouts. Yum!
I like to use coconut or olive oil to fry these.
Herb Coconut Flour Flatbread
- 2 large eggs
- 2 Tablespoons coconut flour
- ¼ teaspoon basil
- ¼ teaspoon oregano
- ¼ teaspoon sea salt
- 4-5 Tablespoons water (or milk of your choice)
- 1 Tablespoons grated parmesan
- oil of your choice for frying
- Whisk together all of the ingredients.
- Let the batter sit for 5 minutes. Whisk in another tablespoon of water if the batter looks too thick.
- Heat the oil in a large non-stick skillet.
- Make four small pancake-sized circles (about 1/4 inch thick) and fry both sides until cooked through.
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!