Grain Free Flatbread with Spinach and Egg

Grain Free Flatbread with Creamed Spinach and Fried Egg

I’m so excited to share this Grain-Free Flatbread recipe with you—it’s become a favorite in my house and I know you’ll love it, too! There are three parts to this recipe, but it’s actually really easy to put together. You can also make any of the three recipes as a stand-alone side dish.

When making the switch to grain free, one of the biggest things most people miss is baked goods…

I’ve tinkered and toyed with so many different gluten- and grain-free recipes and this one is by far my favorite for flatbread. Of course, these “alternative” flours can get expensive—especially if you’re like me and like recipe testing and trying new things. TIP: I get all my ingredients for this recipe at Thrive Market—they have everything I need at huge discounts, delivered right to my “test kitchen” for free!

The flatbread is so versatile. You can turn it into a pizza (my kids love that!), use it to scoop up dips or simply top it with some (grass-fed!) butter and jam. My favorite way to eat this flatbread is to make it into little English muffin-sized rounds and top them with creamed spinach and an egg fried up in lard, which I also get at Thrive Market since they sell my favorite brand for less than I’ve seen it anywhere else!

It’s great for breakfast (a clean, healthy, modern take on Eggs Florentine) or do as we do in my family every so often and enjoy it as breakfast-for-dinner!

Grain Free Flatbread with Creamed Spinach and Fried Egg

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Grain Free Flatbread with Spinach and Egg

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Cook

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Yield 4

Paleo flatbread with creamed spinach and fried egg is a delicious meal for breakfast, lunch or dinner.

Ingredients

Instructions

  1. Whisk all the flours and salt together. Combine with the water until completely smooth.
  2. Heat a nonstick skillet over medium heat. With a paper towel dipped in your coconut oil or ghee, lightly grease the pan.
  3. Pour a third of the batter into the pan. Let the bread cook and firm up on one side before flipping the batter. Cook the breads for roughly 2 minutes on each side, then reduce the heat, cover, and cook until firm and golden, taking care not to burn. Repeat for the other two breads.

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Coconut Creamed Spinach

What to do?

  1. Heat a knob of coconut oil in a large skillet and cook the spinach until just wilted. Transfer the spinach to a colander to drain out the excess water.
  2. In a small saucepan, sweat the shallots and garlic. Whisk in the coconut milk, dijon, lemon juice, and nutmeg. Cook and reduce slightly.
  3. Press all the excess water out of the spinach and return to the large skillet over medium heat. Pour in the coconut milk mixture, stir, and heat until warmed. Be careful not to overcook—we want the spinach to still stay bright in color!
  4. Season with salt, pepper, and lemon zest. Serve warm.

Fried Egg

Heat some lard in a frying pan over medium heat. Crack in three eggs and let the edges crisp up. Cover and reduce the heat slightly so that the whites become firm but the yolks stay nice and runny. Top with a sprinkling of Maldon’s perfect flaky sea salt.

What foods do you miss since switching to healthy living?

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Reader Comments

  1. Wouldn’t the flatbread have a very high glycemic load with all that starch?

  2. Can these be frozen?

  3. I’m allergic to almonds, but other nuts are ok. What else could I use?

  4. In step 2 of the instructions for the spinach you say to add nutritional yeast and nutmeg. However, they are not listed in the ingredients list. How much yeast and nutmeg should be used? I would like to make this as I recently had creamed spinach for the first time and really enjoyed it. Thanks and have a great day! Jennie

  5. Hi there, I have read that arrowroot and tapioca are derived from the same root. This leaves me confused seeing as you have both included in the recipe. I have also read there is a difference between flour and starch. Do you believe this is the case and if so, why. I would really love to clear this up as even my local supplier doesn’t know the answer.
    Many thanks.

  6. I’m out of arrowroot and I just went shopping! Can I double the tapioca flour instead?

    • The texture will be different, but you could try!

  7. Sounds delicious!
    I didn’t see how much nutritional yeast and nutmeg go into the spinach.
    Thanks!

  8. Is the lard you use animal-product-free? Just curious.

  9. Eager to try it!

  10. Hi there Katie.
    Love the look of this recipe and will try it. Just one query…Isn’t tapioca a grain? As I’m not grain-free, just wanting to reduce gluten a little, it doesn’t matter to me. I’m just curious in case I want to recommend it to someone who IS grain-free and would like to get my facts straight.
    Best regards,
    Teresa

  11. Hi WM – love you and all that you do. Quick question, you mentioned a non-stick skillet… I have been using them because they are so convenient, but I’m worried about the non-stick chemicals. Is that not a concern of yours? Many thanks,

  12. Hi Katie!
    What is the name of the Ghee you use? I tried clicking on the link above and it went to coconut oil. Thanks! So eager to try this recipe!

  13. Never heard of a knob of lard. How much is that?

  14. I bought both arrowroot and tapioca flour from the local health food shop in the same brand to experiment with them. However I noticed that the arrowroot ingredient listing is “tapioca starch” and the flour says it is “tapioca”. I googled arrowroot and one website indicated that arrowroot came from another plant entirely. Have I got the correct product? I really want these flatbreads to have a good texture !!!

  15. I made these and they were excellent! My kids loved them for flatbread pizza and I loved them with the creamed spinach and egg! I did have quite a bit of trouble with the flatbread sticking to the pan. Any tips on how to prevent sticking? I used a nonstick pan coated with ghee. Thanks!

  16. This looks good. I’m going to give it a try, but I have a question…
    The instructions for the creamed spinach reference nutritional yeast and nutmeg, but they aren’t in the ingredient list. Are they optional or important?
    Thanks!

  17. I just wanted to stop by and say I made these this morning and they were awesome!!! The texture was soft and pliable they were so yummy. My husband this morning said” baby can you make some kind of bread to go with my eggs?” I thought about this recipe I seen you post a few days ago and decided to try it. I’m so glad I did . The recipe said to pour it and my batter was more like dough so I added a little bit more water about 1/8 cup. It made 4 breads about 4.5 inches. My husband used his like a burrito and I decided to see how it worked for a breakfast pizza…..amazing!!

    • So glad you liked them! And thanks for sharing the tip about adding more water!

  18. I made these a few times and they were just excellent. I was so impressed! I made double batch!

    The only thing I changed is the amount of salt: they tasted a bit too salty for me, so I put 1/4 tsp instead of 3/4 tsp… then they were perfect! 🙂

    Thanks for the recipe 😀

  19. How can i make the recipe nut-free? What flour can i use to substitute the almond flour?

  20. Hi there, I have read that arrowroot and tapioca are derived from the same root. This leaves me confused seeing as you have both included in the recipe. I have also read there is a difference between flour and starch. Do you believe this is the case and if so, why. I would really love to clear this up as even my local supplier doesn’t know the answer.
    Many thanks.

    • They are not the same “Although many people use the name arrowroot interchangeably with tapioca flour, they are not the same at all. They are both procured from tropical root vegetables, but entirely different plants. Arrowroot starch comes from the Maranta arundinacea plant, which is considered an herb, while tapioca is obtained from the cassava root. They are both gluten-free, so they are popular thickeners for those with gluten sensitivities. While both arrowroot and tapioca are used to thicken sauces, soups and such, they are just different enough to make it important for you to know the differences so that you can use them for top results.” (source)

  21. Dear Wellness Mama,
    First of all, I LOVE YOUR SITE!!!!!!
    Second of all, I have a recipe that I think you will REALLY like. I love eating eggs for breakfast and the recipe below is the best way to eat them EVER!!!!!
    My family calls this recipe several different things. The two most common titles are Banana Foatmeal (idk why…so don’t ask) and Banana Eggs.
    Here’s the recipe:
    Serving size is 1 but you can double or tripple or whatever the recipe and it wont mess up. Also feel free to add anything you want. this recipe is very basic.
    1 egg
    1 banana all smushed up
    ~1~ combine the smushed banana and the egg in a bowl and add anything else you want to add like cinnamon or whatever.
    ~2~ use coconut oil to grease a pan (personally cast iron works the best) and set on low heat.
    ~3~ this recipe takes about 5-10 minutes to cook on low so be patient. It should look brownish/grayish with the texture of wet oatmeal. *note* I still can’t get it to oatmeal texture every time but the key is to make it slightly brown without being burnt.
    Thats it!!!!
    I really hope that you like it and that you try it! let me know what you think!!!

  22. hi katie…do u think i can make this if im trying to remineralize my teeth? its like i cant eat anything until my teeth get better its crazy! im not sure almond floour is ok? its not sprouted is it?

  23. Two questions.. What is so different/ good about these flours compared to wheat flour or white? Also.. Could you use this for sandwhiches? Or do u recommend another kind for that?

  24. Any nut-alternative flour one can use? My kid is allergic to all nuts, peanuts, sesame seeds, flax seeds, etc…

    She CAN eat chía, sun flower seeds, pumpkin seeds, amaranth….

  25. His there, loving the sound of this recipe – if I cooked some of these in bulk, do you know now how long they keep? Thanks!

  26. Hi Joanne, i make these all the time. I make them larger so i can use them as a wrap. I cool them and them separate them by baking paper and freeze them in a sealed plastic bag. They take little time to thaw out and you can put them under the grill with some garlic butter on (or substitute) or allow them to go to room temp before using. YUM! To do them as wraps I add another half cup of water to make the batter a bit thinner and more spreadable in the fry pan.

  27. Awesome, thanks Katie and Shelagh for the replies! I will get baking and give you some feedback on how long they keep for out of the fridge 🙂 thanks again!