Low-Carb Vegan Flatbread
A flatbread that goes good with both sweet and savory dishes. Vegan, low-carb, 5 servings at $1.12 each.
1 cup coconut milk
1/2 cup + 1 tablespoon super fine almond flour (trust me, you'll want the fine)
1/2 cup arrowroot flour
pinch of sea salt
In a large bowl mix together all of the ingredients. It should be the consistency of pancake batter, but way yummier!
Set a nonstick skillet on medium-high heat, once hot, lightly spray with a little olive oil then pour in about 1/3 cup of the batter in the middle of the skillet.
Allow the flatbread to cook and become firm. It should take about 3 minutes. Flip it using a spatula and cook for an additional 2 to 3 minutes until the top and bottom are golden brown. Repeat for each piece.
Set the flatbread on a cooling rack to cool and become more firm. This keeps it from getting soggy.