Gluten Free Flatbread {Spiced Almond & Coconut}
Easy to make, perfect for curries, soups or dals. 100% vegan and gluten free.
Equipment
- Weighing scales
- Mixing bowl
- Whisk
- Frying pan - non stick
- Spatula
Ingredients
- 200 ml Almond milk
- 100 g Almonds - ground
- 100 g Tapioca flour
- 3 g Turmeric powder
- 2 g Cumin seed
- ½ teaspoon Pink salt
To cook
- 40 ml Coconut oil
Method
- Assemble and weigh out all ingredients.
- Add ground almonds, tapioca flour, almond milk and turmeric into a mixing bowl.
- Whisk for 30 seconds until smooth.
- Season with pink salt.
- Allow to rest for 15 minutes.
- Allow for about 10ml of coconut oil per 100g of flatbread.
- Cook in a non-stick frying pan for about 2 minutes until golden brown and crisp.
- Turn over, sprinkle flatbreads with cumin seeds and cook for another 2 minutes.
- Transfer to serving plate or keep warm until ready to serve.
Nutrition Facts
Serving: 100gCalories: 328kcalCarbohydrates: 28gProtein: 6gFat: 23gSodium: 357mgPotassium: 31mgFiber: 3gSugar: 2gVitamin A: 6IUVitamin B1: 1mgVitamin B2: 1mgVitamin B3: 1mgVitamin B5: 1mgVitamin B6: 1mgVitamin C: 1mgVitamin E: 1mgVitamin K: 1µgCalcium: 124mgCopper: 1mgFolate: 1µgIron: 2mgManganese: 1mgMagnesium: 4mgPhosphorus: 6mgSelenium: 1µgZinc: 1mg
