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Coconut flatbreads

A great alternative to traditional wheat-based flatbreads

Servings

Makes 2 flatbreads

About this recipe

Coconut flour is a useful grain-free ingredient to use in place of wheat-based flours. It absorbs more liquid than standard flour, which you need to take into account when using it for baking.

Coconut flatbreads

Ingredients

  • 1 ½ tbsp coconut flour

  • 1/8 tsp pink Himalayan salt

  • ¼ tsp baking powder

  • 1 egg

  • 1 tbsp coconut oil, melted

Instructions

Step 1

Mix coconut flour, salt and baking powder together, then add the egg and melted coconut oil and mix well.


Step 2

Leave the batter for a few minutes, to allow the flour to absorb the liquid.


Step 3

Scoop half of the batter onto a baking tray and use a spatula to spread it into a 10cm circle. Repeat with the remaining half of the batter.


Step 4

Bake for 10 minutes, or until golden brown.


Nutrition

Coconut flour is lower in carbohydrate than many other types of flour, while containing more fibre, beneficial fats and protein.

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Get In Touch

amanda@amandanutrition.co.nz

021 08333 835

Milford Natural Health Clinic
50 East Coast Road
Milford, Auckland
New Zealand

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