Flatbread
In the past, I’ve made this AIP Squash Flatbread recipe from Fresh Tart, but I started finding that I didn’t do so well with arrowroot powder. So I tweaked it, simplified it, and made my own version. It’s surprisingly filling for breakfast and everyone in my house seems to enjoy eating it, so I usually make this once a week. While it’s baking, I make lunch for my kids because I like to be efficient in the kitchen. 🙂
Flatbread
A surprisingly filling way start to your day
Servings: 5 people
Ingredients
- 2 cups ground flaxseed (Costco)
- 1 cup cassava flour (from Well.ca or Community Natural Foods)
- 1 ½ tsp sea salt
- 1 can pumpkin (398 mL can)
- 9 tbsp extra virgin olive oil (Costco)
Instructions
- Preheat oven to 375°F convection.
- In a larger mixing bowl, whisk together flaxseed, cassava flour, and sea salt.
- In a medium bowl, whisk together canned pumpkin and olive oil.
- Add wet ingredients to dry ingredients and mix with a sturdy spatula.
- Flip over three baking pans to use the underside of them for baking. Cut parchment to size for each pan.
- Form mixed ingredients into ball of dough with your hands. Divide into three equal sized balls of dough and place one on each piece of parchment paper.
- Flatten into a disc and cover with plastic wrap. Roll dough to roughly match size of baking sheet.
- Bake at 375°F convection for about 17 minutes or until edges are just turning brown and slightly crispy.
- Enjoy!
Notes
Top with:
- jam (St. Dalfour brand, sweetened with juice, available at Well.ca) and nut & seed butter (from Costco)
- jam & butter
- jam & coconut oil
- just jam