Coconut Flour & Psyllium Flatbread
Servings: 6 Flatbreads
Calories: 119kcal
A versatile flatbread that is dairy free as well as low carb, paleo & gluten free
Print Recipe
Ingredients
- ½ cup Coconut flour
- 2 tablespoons Psyllium Husk powder
- 1.5 oz Coconut oil (or melted butter)
- ½ teaspoon Salt
- 1 teaspoon Baking powder
- 1 Cup Boiling water
- Herbs/garlic powder to flavour optional
Instructions
- Mix the dry ingredients with a hand whisk.
- Add the oil and blend well. It will look like a nut butter.
- Add the boiling water, half at a time and blend until a dough like mixture forms.
- Divide the mixture into 6 balls.
- Roll the balls between 2 sheets of parchment paper and flatten out.
- Either use them flattened or cut them into a circle with a saucepan lid.
- Dry fry in a pan for 2– 3 minutes each side, until golden.
Video
Notes
Makes 6 flatbreads
Nutrition
Serving: 1flatbread | Calories: 119kcal | Carbohydrates: 10g | Protein: 2g | Fat: 8g | Fiber: 7g | Net Carbohydrates: 2g