Coriander Flatbread

This paleo flatbread has a whole lot of bend and no break. It's super foldable so can be used as a taco too! The coriander will work well with any curry or stirfry, or maybe as a taco with your fave Mexican dish.

Tip: Add a little extra water and spread it out a little more and you can roll it up and use as a wrap.

Prep time: 2 mins
Cook time: 8 mins

Dairy Free

Gluten Free

Sides, Snacks & Drinks

Vegan

Vegetarian

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

2 tablespoons of blanched almond meal

2 tablespoons of arrowroot or tapioca flour

1 tablespoon of water

1 tablespoon of unsweetened almond milk or other plant based milk

1 large pinch of Himalayan or sea salt

2 teaspoons of chopped fresh coriander

1/4 teaspoon of cold pressed coconut oil for cooking

Method

Mix all ingredients except oil in a small bowl until a smooth batter is formed.

Heat oil in a small or medium sized fry pan over a medium to high heat. The pan size will determine the size and thickness of the tortilla which in turn will determine final cooking time.

Pour mixture into pan creating an even thickness. With a smaller pan it will fill the base, in a larger pan it will measure around 14cm.

Cook on high for 3-4 minutes or until the top is dried out, the bottom is golden brown and it's firm enough to flip. Turn and cook further 3-4 minutes or until nicely browned.

*If you would like your flatbread a little firmer and crisper to use as a pizza base etc. you can bake in the oven at 180°C for up to 15 minutes more.

Calories: 177
Protein: 3.4
Carbs: 14.7
Fibre: 1.4
Fat: 11.4

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