This recipe is from Savory Lotus and all I can say is THANK YOU! Here is a link to the original recipe: http://www.savorylotus.com/rosemary-garlic-flatbread-gluten-grain-nut-free-paleo/
In the original recipe she has you warm the coconut milk up and add the oil to it warm. I have tried to both ways and I can not see any difference. I figure why dirty another pan if I don't need to ..right? ;0)
It is great for dipping or just snacking. If you are going to a party or having a party and want to ensure you have snacks to eat. You can double or triple the recipe and make several of these. With a short cooking time, it really is not that much more work to make several. If you are not eating these right away, then do not pour the olive oil over the top until ready to serve. You can warm them back up by throwing them into the toaster oven too.
For a little softer bread bake for only 10/12 min, for a little crisper bread bake 15 min.
Grain Free Rosemary Garlic Flatbread (gluten, grain, and nut free, paleo, AIP)
1/2 cup - tapioca or arrowroot flour (Order Here)
1/2 cup - cassava flour ( I like Otto's Naturals) (Order Here)
1/4 cup - coconut flour, sifted (Order Here)
1/2 tsp - unrefined sea salt
1/2 cup - full fat canned coconut milk
1/4 cup - coconut oil (Order Here)
1 - gelatin egg, beaten (instructions here) (Order Here)
2 tsp - finely chopped fresh rosemary
2 tbs - finely chopped garlic, depending on how much you love garlic
1/2 tsp - garlic powder
1/2 tsp - onion powder
olive oil and extra sea salt for garnish
Preheat oven to 450’F and place a pizza stone, cast iron skillet, or very thick pizza pan into oven to heat up.
Combine cassava flour, tapioca flour, sifted coconut flour, garlic powder, onion powder, 1 tsp rosemary, 1 tbs garlic, and salt in a large bowl. Add in coconut oil and coconut milk. Mix until thoroughly combined. Allow to sit for a couple of minutes for coconut flour to absorb.
Add beaten gelatin egg and mix again until fully combined.
Layout a sheet of parchment paper or aluminum foil on the counter. lightly oil the paper or foil with coconut oil. Using a spatula, evenly spread mixture on to the paper until it is about 1/4 inch thick or less, I like to create peaks and valleys. Sprinkle on rosemary and garlic. Open the oven, then CAREFULLY lift the paper or foil, by holding each side. Slide the parchement paper and flatbread onto hot stone in the oven.
Bake for 12-15 minutes, depending on how crispy you like it. Garnish with olive oil and sea salt after it is out of the oven. Enjoy!
SIDE NOTE: You want this to be more of a thin crackery bread (it will still be soft), if it is too thick it may end up being slightly gooey inside. Also I use the Otto's Naturals Cassava flour, some people use the Moon Rabbit Cassava flour. In my opinion the Moon Rabbit flour tends to leave baked goods a little more gooey. However the Moon Rabbit flour is much cheeper than the Otto's so I can understand the appeal. I am going to make this with the Moon Rabbit Flour and post an update for those of you that are using it. I will keep you posted!