Chew Grain Free Flat Bread

My family love these flat breads.  We use them as tortillas and wrap them with hummus, goat cheese, avocado, and veggies, or salmon salad.  For breakfast they are great with nut butter and sliced banana.  We also use them for pizza.  They store well in the fridge and just need to be quickly reheated. This recipe is from VFit Squad.

Ingredients:

2 eggs whisked

1 cup unsweetened coconut milk canned and full fat (Look for one with a BPA free lining.)  

1 tbps. Extra virgin olive oil

¼ cup coconut flour

¾ cup tapioca flour

Instructions:

1.     If making pizza, preheat the oven to 400 F.

2.     In a bowl combine all wet ingredients (eggs, coconut milk, and olive oil).

3.     In a separate bowl combine all the dry ingredients (coconut and tapioca flour).

4.     Combine the wet and dry ingredients and mix until combined. Batter will thicken after it sets for a few minutes.  Should be the consistancy of pancake batter. 

5.     If making wraps season a pan with olive oil and heat over medium, low heat.  Pour 1/3 cup of batter into a pan, forming a circle.

6.     Cook 2 to 3 minutes or until batter begins to bubble.  Flip and cook on the other side for a couple minutes.

7.     If making pizza, put parchment paper on a cookie sheet. 

8.     Pour out the batter on the cookie sheet and spread out, making a thin crust.

9.     Bake for 15 minutes, until edges start to golden. 

10.  Flip the crust gently.

11.  Cook for another 5 minutes.

12.  Then spread your favorite sauce and add toppings and cheese.

13.  Bake until the cheese is melted.

14.  Mini pizzas are fun to make as well.  After you cook on the stove top, add the sauce, toppings, and cheese and bake at 400 until the cheese is melted.

15.  Enjoy!