Coconut Flour & Psyllium Flatbread
| 6 |
25 |
83 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 10 min |
15 min |
6
|
A versatile flatbread that is dairy free as well as low carb, paleo & gluten free
Ingredients
|
1/2 cup
|
Coconut flour
|
|
2 tbsp
|
Psyllium seed husk
(powder)
|
|
3 tbsp
|
Butter, grass fed, unsalted
(melted (or coconut oil))
|
|
1/2 tsp
|
Salt
|
|
1 tsp
|
Baking powder
|
|
1 cup
|
Water
(boiled)
|
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 over medium high heat for 2– 3 minutes each side, or until golden.
Nutrition Facts
Per Portion
Calories
83
Calories from fat
62
Calories from saturated fat
42
Total Fat
6.9 g
Saturated Fat
4.7 g
Trans Fat
0
Polyunsaturated Fat
0.1 g
Monounsaturated Fat
0.2 g
Cholesterol
15.4 mg
Sodium
217 mg
Potassium
231 mg
Total Carbohydrate
6.3 g
Dietary Fiber
4.7 g
Sugars
1.0 g
Protein
1.5 g
Dietary servings
Per Portion
Energy sources
Meal Type(s)
