Coconut Flour & Psyllium Flatbread
Servings: 6 Flatbreads
Calories: 119kcal
A versatile flatbread that is dairy free as well as low carb, paleo & gluten free
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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 – Each (Based on 6):: 119 Calories; 8g Fat; 2g Protein; 10g Carbohydrate; 7g Dietary Fiber; 3g Net Carb
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1flatbread | Calories: 119kcal | Carbohydrates: 10g | Protein: 2g | Fat: 8g | Fiber: 7g