Rosemary Garlic Flatbread

Serves: 2IMG_20140902_191556


  • 1 cup tapioca flour,
  • 1/3 cup coconut flour,
  • 1 teaspoon salt,
  • 1 cup coconut milk,
  • 1/3 cup coconut oil or ghee,
  • 1 egg,
  • 3 teaspoon rosemary,
  • 5 chopped garlic,
  • olive oil and more salt for garnish.


  • Preheat oven to 200 Celsius (approx. 450 F) and place a thick pan into oven to heat up,
  • Gently heat up coconut milk with coconut oil in a pan until warm but not boiling,
  • Combine tapioca flour with coconut flour and salt in a bowl. The pour coconut oil/coconut milk mixture on top. Mix until thoroughly combined. Allow to sit for a couple of minutes,
  • Add beaten egg to the mixture and mix again,
  • Remove the hot pan from the oven and cover with parchment paper and pour mixture into center. Sprinkle rosemary and garlic,
  • Bake for 10-15 minutes, depending on how crispy you like it. Garnish with olive oil and salt.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s