This paleo flatbread is ridiculously easy to make, all three kids love it, and I have to say it’s pretty tasty. Seriously, what’s not to like?
Regular readers will know that my family follow a grain free (or Paleo) diet. For the most part it is absolutely fine, but every now and then I’ll get a request for bread. In the past I’ve used nuts in place of flour, but wanted to try something different over Easter. I’ve given a handful of recipes a whirl over the past year, and this one wins hands down. It’s an adaptation of one I found on a recent Pinterest trawl (love that place) and we ended up making four batches over the holidays.
Arrowroot is a non-grain resistant starch and is said to help lower blood sugar levels, which is a win in my book, and costs a fraction of the price of my beloved cashews. It’s not allowed on the earlier stages of the GAPS Diet, but I figure after a whole year I can add the odd thing here and there as providing I don’t feel any ill effects after eating it (which I don’t, woohoo)! Speaking of GAPS, watch out for an update over on the other blog this week.
1 cup ground arrowroot
1/3c coconut flour
1/3c fat of choice
1 clove garlic, chopped finely or crushed
1 tbsp apple cider vinegar
1 tsp mixed herbs
1/2 tsp sea salt
– preheat oven to 200C and line a baking tray with parchment paper
– in a small saucepan put the fat (I like using leftover dripping from roast lamb), vinegar, garlic and water. Heat gently until it’s all liquified
– while that is heating, put the arrowroot, salt and herbs into a large bowl and stir
– make a well in the centre and crack the egg in it, then pour in the warm fat mixture and give everything a good stir to form a sticky dough
– add the coconut flour and mix well to form a ball
– then start putting it onto the baking tray, either as one large bread or several small ones if you have little helpers like I do
– cook for 10-15 mins and serve hot or cold
– also makes a fab pizza base