Receta Flatbread
Flatbread
Posted on November 6, 2013. Filed under: Breads, Breakfasts | Tags: almond flour, bread, breakfast, carbs under 5 |
This delicious one-bowl bread is a great option when you want some soft, fresh bread quickly and don’t want to put too much effort into making it or use any machinery.
The bread is simple to convert to dairy-free. More of that and also some fascinating tips and photos from my Halloween birthday party in the end of the post.
Flatbread
- 1 1/4 cups = 300 ml = 145 g almond flour
- 1/4 cup = 60 ml = 30 g ground organic flaxseed
- 1/2 teaspoon unrefined sea salt
- 2 organic extra large eggs
- 1/2 cup = 120 ml organic heavy cream
Directions
Preheat the oven to 300 °F (150 °C).
Line a baking sheet with parchment paper.
Combine all ingredients in a large bowl.
Mix with spoon until the batter is smooth.
Pour the batter on the baking sheet lined with parchment paper.
Spread the batter evenly with spoon so that it is approximately 0.4 inches (1 cm) thick.
Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
Let cool slightly and cut into pieces. Serve warm.
Nutrition information
Protein
Fat
Net carbs
kcal
In total:
58.6 g
145.0 g
13.8 g
1609 kcal
Per slice if 8 slices in total:
7.3 g
18.1 g
1.7 g
201 kcal
Per slice if 10 slices in total:
5.9 g
14.5 g
1.4 g
161 kcal
Per slice if 12 slices in total:
4.9 g
12.1 g
1.2 g
134 kcal
Per slice if 16 slices in total:
3.7 g
9.1 g
0.9 g
101 kcal
Tips for making this bread
There is really no need for tips — this is so easy and foolproof recipe. One note though: don’t wait after preparing the batter but pour the batter immediately on the baking sheet lined with parchment paper. If you wait, the flax seeds make the batter firmer and thus more difficult to spread on the baking sheet. Even this is not a problem, just use wet fingertips to flatten the batter if it get’s too thick.
It might be a good idea to grind the flax seeds yourself because the commercially ground flax seeds go easily rancid. So, when you buy ground flaxseed from the store, the stuff is basically already rancid. Please note that the recipe calls for ground flaxseed which has rougher texture than milled flaxseed.
Let’s take a look how to prepare this simple and tasty bread:
Just throw all ingredients in a large bowl.
Mix with spoon until the batter is smooth.
Pour the batter on a baking sheet lined with parchment paper.
Spread the batter with spoon until it’s 0.4 inches (1 cm) thick.
If the batter has gone thicker for some reason, you can also flatten it with clean, wet fingertips.
Ready for the oven.
And here is the bread straight from the oven. The appearance didn’t change much, did it?
My experiments with this bread
I have made several variations of crisp bread, but this time I was after something thick and soft — flatbread.
I thought almond flour would be great in creating soft texture. Heavy cream might also help give richness and certain succulence. For that “whole grain” look, I chose to add some ground flax seeds. I didn’t want to use whole flax seeds, neither milled flaxseed but something ground with a little bit of texture. Ground flax seeds were just ideal. Then some eggs for binding the batter and a tad of salt for fuller flavor and my first experiment was on its way to the oven.
My basic idea was to keep the bread simple. No machinery needed, just one bowl where you mix everything together with spoon.
I also made a couple of experiments where I added some unflavored whey protein for firmer texture but soon gave it up. It didn’t bring the wished result but just made the bread too dry. The bread was just so much better without it. As I again noticed, it’s so funny how the best things are the simplest.
Tips for variation
This is relatively small bread, so if you are feeding a bigger bunch of people, you might want to double the size. Don’t pour all the batter on one baking sheet though, but rather use two baking sheets.
What I like to do to further enhance the flavors is to add 5 drops liquid stevia. Please feel free to use garlic, herbs or other seasonings to your taste and liking, especially if you are not going to top the bread with butter, cheese, ham or veggies. The bread tastes also great with jam or sweet spread.
If you don’t tolerate dairy, just substitute coconut milk or coconut cream for heavy cream.
You can use this bread as pizza crust. Just prebake it first before adding the toppings. Next I’m going to try baking the batter as small mounds to get rolls.
If you want to take things a bit further, you can gently heat the batter in a saucepan and eat it in place of oatmeal or hot cereal. Just add more cream or water if the mixture gets too thick.
This week’s post was relatively short — I’m still recovering from the flu and my combined Halloween and birthday party and all the effort needed in those preparations. I made all by myself everything starting from the sugar-free ketchup to the sugar-free white chocolate. All the food I served was sugar-free, gluten-free and low-carb.
I loved every second making the creepy food and enjoying the company of my lovely friends. Below some photos of the food I served in the party. I’m sorry about the bad quality of the photos, I had to use flash because I wanted to take the photos quickly and not let the hungry guests wait for the food.
The credit for the idea of the fingers in the first photo goes to Jojoebi Designs.
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