Since nailing this recipe, we’ve made it over and over and over again. There are so many uses, both sweet & savoury – pizza base, crepes, naan…
After the weekend there’s not much left in the fridge so we love to whip these up, add in some raw veggies, chopped peanuts, coriander, drizzle over some sriracha & aioli…. DONE! So darn YUM!
Best thing is, these flatbreads are not only gluten-free but also dairy-free, vegan and paleo-friendly.
- 1/2 cup ground almonds
- 1/2 cup Arrowroot (or Tapioca flour)
- 1 cup full fat coconut milk
- 1/2 tsp salt
- Coconut oil
Place ground almonds, arrowroot & salt into a bowl then whisk in the coconut milk.
Heat a non-stick frying pan to a med-high heat. Add a knob of coconut oil (or 1 tsp if it’s melted). Once the pan is well greased add a ladle of the batter mix. Once it looks like it’s mostly cooked through flip and cook for another 30 seconds on the other side.
Remove from the heat and place on a cooling rack while you cook the rest of the batter.
Now it’s time to get creative. GO.
- Grated carrot
- Shredded courgette
- Sliced avocado
- Fresh Chilli
- Sliced cucumber
- Sliced red onion
- Diced tomatos
- Fresh herbs
- Spring onion
- Shredded cabbage
- Sliced capsicum