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Posted on Feb 24, 2017 in Featured | 0 comments

Coconut Flour Flatbread

Coconut Flour Flatbread

For the last 2 weeks I have been working on this recipe. I will probably continue to work on it, experimenting with additional ingredients and different methods of preparation. But for now, I am happy to present you with a simple, basic version and encourage you to also experiment with making it your own.

This Coconut Flour Flatbread is great for sandwiches, mini pizzas, and as a replacement for pita or naan bread because it is quite sturdy. It does not become soggy when combined with toppings, sauces, or dips. It is slightly sweet, but no more sweet than something like cornbread can be. It works well with both sweet and savoury flavours.

It is gluten-free, grain-free, paleo, dairy-free, and vegan.

The recipe below will make 2 decent sized pieces of flatbread, enough for 1 person to enjoy as part of a sandwich or something similar.



1 and 1/2 Tbsp Omega Nutrition Virgin Coconut Flour

2 Tbsp Omega Nutrition Coconut Oil, melted

1 heaping Tbsp Omega Nutrition Cold Milled Flax Seeds combined with 3 Tbsp water and set aside for approx 5 min (this is your Flax Egg)

1/2 Tsp baking powder

1/4 Tsp sea salt

If you wish to add extra ingredients to your dough before baking, I recommend trying things like chopped scallions, garlic or garlic powder, jalapeƱos or other chilli peppers, oregano, parsley, basil, a spoonful of fresh pesto, and any other seasonings that strike your fancy.

The picture included with the recipe is a version I made with a little bit of garlic, oregano, and basil, making it quite similar to something like focaccia.


Pre-heat your oven to 350 degrees F.

Lightly grease your baking sheet with a little bit of coconut oil.

Combine your dry ingredients in a mixing bowl, then add your melted coconut oil and your ‘flax egg’.

The dough doesn’t really start to take shape until you begin to knead it with your hands. After a couple minutes of kneading, it should be smooth, easy to work with, and not particularly sticky.

Divide the dough into 2 separate equally sized balls.

You will want to press these down onto your greased baking pan. You need to decide what shape you want your finished results to be in. Rectangles are great for sandwiches and such, but circles work well if you plan to make mini pizzas.

You want your chosen shape to be approximately half an inch thick.

Pop your pan into the oven for 10 minutes. Then use a spatula to carefully flip the flatbread over and put them back into the oven for another 5 minutes.

When the flatbread is done baking, let it cool for at least 5 min.

Then add your preferred toppings and Enjoy!




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