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

  • Substitute: cornstarch

• pinch of sea salt 

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In a large bowl mix together all of the ingredients.  It should be the consistency of pancake batter, but way yummier! 

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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.

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Set the flatbread on a cooling rack to cool and become more firm.  This keeps it from getting soggy.