Wednesday, October 3, 2012

In Which Baking Happens...

Awrite, there's a diet for everyone nowadays, and no one (including me) can digest anything, and when you think about it, if any of us were born like 100 years ago or even 50 years ago, our parents would-a already left us to the woods for the wolves to clean up the weak, or in one of those weird cubicle buildings where children were sent when they exhibited symptoms that we know nowadays are related to environmental illness, or learning disability or, being a hipster or like... just not comprehending how to make your bed every morning, and using "bible" as a verb. (As in: Learn to bible and you'll see the path!) <---Note I have no issues with religion or the bible or anyone's belief system--unless yer a Nazi--in which case I have a face for you.... >:[

Anyhow, Mom delivers to me a recipe for flat-bread which was given to her by another friend who got it from someone--prolly off the internet. This is bread she can actually HAVE!!! *le gasp* So I made it today to give it a whirl.

The attraction of this bread is that it's gluten free and GRAIN free and yet still soft enough to have an enjoyable cold sandwich. It's also full-a flavor and good things like that. So here's the recipe and I shall include hastily taken last minute pictures as well.

Simple Flatbread--recipe credited to Kristin Kons

Ingredients: 1 1/2 cups blanched almond flour (I used ground almond, worked just fine)

3/4 cup tapioca flour

1/3 cup (2TBS whole seeds) ground flax or ground chia seeds (I used ground chia seeds which I got at Whole Foods)

1 tsp xylitol or raw honey, or 7 drops liquid stevia <-- I forgot to use any sweetener and the bread came out just fine. :)

1/2 tsp baking soda

1/2 tsp sea salt (I have a bad feeling I used one whole tsp of both the soda and salt but it seemed to have turned out fine. Just obey the recipe tho)

3 organic eggs

1/3 cup plain organic yogurt--preferrably low or full fat

Any dried herbs mixed with sea salt--Italian season, Frontier adobe seasoning blend, or whatever seasoned salt you like (I used a mix of dried Italian herbs and sea salt)


1. Pre-heat oven to 350 degrees Fahrenheit

2. In a large bowl, combine almond flour, tapioca, ground flax or chia, xylitol, baking soda, and salt

3. In a small bowl blend eggs and yogurt.

4. Add the egg mixture into the dry ingredients and use mixer to stir to combine it until it forms a sticky, wet dough. (I actually stirred the herbs into the dough here)

5. Pour batter in a 12x16 jelly roll pan/cookie sheet lined with parchment paper or a silicon baking mat. Smooth batter out with a spatula over the entire surface area, so it is thin and even.

6. Sprinkle herbs of choice and sea salt (if you are using a salt free seasoning blend) evenly over the dough.

7. On center rack of oven, bake at 350 degrees for 8 minutes, or until a toothpick inserted into the center comes out clean. Don't over bake or it will be too dry.

8. Cool and cut into desired size. I like using a pizza cutter to do this.

Notes: The bread stores best wrapped in parchment paper and sealed in a Ziploc bag. It keeps longer stored in the fridge and can be frozen.

I cut the bread into squares and it tasted great as a savory sandwich bread. It's soft and tasty. :) xx

No comments:

Post a Comment