Flatbread
Prep:
|
Cook:
6 large, or 12 mini
.svg){kind=icon}
Unknown
Ingredients
4 eggs
2 cups almond flour
½ cup water
2 TBSP ghee
⅛ tsp vanilla extract
salt to taste
No items found.
4 eggs
220 grams almond flour
118 ml water
2 TBSP (30 ml; 28 g) ghee
⅛ tsp (0.5 ml) vanilla extract
salt to taste
No items found.
Rating
.svg)
Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Soy Free
Instructions
- Combine all the above ingredients and allow them to sit together for 10-15 minutes.
- Mix the batter again to distribute any settled ingredients.
- Set your stovetop burner on medium heat.
- Using a flat stovetop pan, first grease with ghee and then drop the batter to make circular flatbreads. You can vary the size by dropping more or less batter.
- Allow them to cook on one side before flipping over to cook the other.
- Make sure the pan remains well-greased so that the flatbreads do not burn or brown.
- Remove from pan and set aside to cool.
No items found.
Nutritional Info
Storage
Notes
This flatbread is lactose and casein free, but still packed with flavor. The ghee adds a buttery taste and the vanilla imparts sweetness. Carry it with you to your local pizzeria and ask them to top it with SCD-safe ingredients, or make a sandwich out of it and take it for lunch.
This recipe was originally published in
The SCD for Autism and ADHD: A Reference and Dairy-Free Cookbook for the Specific Carbohydrate DietUsed with permission from
SCD Recipe
Support our Mission
Your donation will help us to enhance the well-being and health outcomes of patients with IBD.
Donate
Comments