Flatbread

Ingredients:

• 1 ½ cups blanched almond flour

• ¾ cup tapioca flour OR 1/4 cup coconut flour for a lower carb option

• 1/3 cup ground flax or ground chia seeds

• 1 teaspoon xylitol, raw honey, or 7 drops liquid stevia

• ½ teaspoon baking soda

• ½ teaspoon sea salt

• 3 organic eggs

• 1/3 cup plain organic yogurt, full or low fat

• Your favorite seasoning, like dried herbs and salt

Directions

Pre-heat oven to 350º

In a large bowl, combine almond flour, tapioca, ground flax(or chia), xylitol, baking soda, and salt.

In a small bowl, mix eggs and yogurt until combine.

Add the egg mixture into the dry ingredients or stir to combine until it forms a sticky, wet dough.

Pour batter onto a 12×16 jelly roll pan/cookie sheet lined with parchment paper or a silicone baking mat. Smooth batter out with a spatula over the entire surface area, so it is thin and even.

Sprinkle herbs of choice and salt evenly over dough.

On center rack of oven, bake at 350º for 8 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to over bake or it will be too dry.

Cool and cut into desired size.

Make a sandwich with pesto, turkey, tomato and spinach or toast it and top with some almond butter or use it as an appetizer or side and dip it into some olive oil mixed with some herbs and spices or hummus.

Quick Notes:

Storage: Wrap bread in parchment paper and then seal it in a storage bag. You can store in the refrigerator to keep it fresher for longer or it freezes beautifully in parchment paper and a freezer bag.