Rosemary Garlic Tomato Flatbread (Grain-free, Gluten-free)
A delicious grain free, gluten free Rosemary Garlic Tomato Flatbread drizzled with a little olive oil and topped with fresh cheese.
Servings 6 people
Calories 289kcal
Ingredients
- 1/2 C coconut milk
- 1/4 C coconut oil melted
- 1/2 C coconut flour
- 1 C tapioca flour
- 1 egg beaten
- 1/2 tsp Himalayan pink salt
- 2 Tbsp extra virgin olive oil we love this variety
- 3 cloves garlic chopped
- 2 rosemary springs, fresh
- 1/4 C cherry tomatoes halved
- 3 Tbsp parmesan cheese
Instructions
- Preheat your oven to 350 degrees F. Place a piece of parchment paper on a baking sheet and set aside.
- In a medium saucepan, combine the coconut milk and coconut oil, and heat until warm (but not boiling).
- Remove from the heat, and stir in the tapioca flour and coconut flour. Mix until well combined - you may want to let the mixture sit for a few minutes to give the coconut flour time to absorb the liquid.
- Add the beaten egg and Himalayan pink salt and mix thoroughly to combine.
- Grab your parchment lined cookie sheet, and transfer the moist dough to the parchment and press out into your own desired shape, just about 1/4 inch thick.
- Sprinkle with garlic, rosemary, cherry tomatoes (halved), or your choice of toppings, then drizzle with olive oil, and top with fresh cheese.
- Bake in the oven for 10-11 minutes. Remove and cut into slices.
- Best when served fresh from the oven.
Notes
We have successfully been able to use Arrowroot Flour in place of Tapioca (flatbread will come out a little lighter!)
We have also successfully substituted raw milk in place of coconut milk, and butter in place of coconut oil.
Don't skip the parchment paper - unless you dust your baking pan with a generous bit of tapioca starch.
Nutrition
Calories: 289kcal | Carbohydrates: 24g | Protein: 4g | Fat: 21g | Saturated Fat: 14g | Cholesterol: 29mg | Sodium: 269mg | Potassium: 71mg | Fiber: 4g | Sugar: 1g | Vitamin A: 89IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg