Sunday, July 6, 2014

Gluten Free Flax Flatbread

2 cups flax meal
1 TBSP baking powder
1/2 tsp salt
6 egg whites and 1 yolk, beaten together
1/2 cup water
2 TBSP coconut oil
1 medium zucchini, finely grated


  • Preheat oven to 375*, spray two half-sheet pans with cooking spray.
  • Mix all dry ingredients in a large bowl, and make a well in the center. 
  • Mix all wet ingredients in a bowl (including zucchini), and combine with dry ingredients. 
  • Let sit 2-3 minutes. 
  • Pour batter into pan and spread evenly into the corners. 
  • Bake for 15 minutes, or until the top springs back up.
  • Cut into slices, flip over, and bake another 3-4 minutes. 
  • Remove from pan and cool on racks. 
  • Wrap each cooled slice in wax paper, and freeze until ready to consume.  

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