Psyllium Flatbread – Glutenfree, Vegan, Paleo and Keto
This flatbread is made using only 2 ingredients: coconut four and psyllium. Vegan, gluten-free, Paleo and Keto friendly.
Let me start this post by saying that I am not vegan nor I am following a Keto-type of diet. However, I am trying to drop a few Kgs, and cutting off on carbs, while increasing protein is certainly helping.
The recipe I am sharing today has been taken from Nutrition Refined. I discovered her page via her youtube channel. If you are looking for vegan, raw, GF, DF recipes, go check out her website. There is a tun of amazing dishes there!
Ingredients (makes 5):
- 1/2 cup coconut flour
- 2 tbsp psyllium husk
- 1 tbsp extra virgin olive oil
- 1 tsp salt
- 1/2 tsp baking soda
- 1 cup warm water
In a medium mixing bowl, combine coconut flour, psyllium husk, baking soda, and salt.
In a separate glass combine olive oil and warm water.
Stir wet ingredients to dry ingredients, first with a spoon or spatula, use your hands to knead the dough until soft and dryer. If needed add more husk. Set aside for 10 minutes.
Cut the dough into 4 pieces (mine were about 70 g each),
Place one of the dough between two pieces of parchment paper and using a rolling pin roll it as thin as you can. You should get a disc of about 18 cm.
Remove the top layer of parchment paper from your flatbread and use a plate cut out round flatbread.
Heat up a cast iron (or non-stick) pan over medium-high heat and add one teaspoon of olive oil. Use some kitchen paper to remove any extra oil. Cook the bread on one side for 2-3 min, then flip it over the other side and cook for 1-2 more minutes.
These store great in a air-tight container for up to 3 days.
You can also freeze the flatbread if needed.
Each flatbread has the following nutritional content: