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.
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 Recipe with Spinach and Egg
Servings
Ingredients
- ½ cup almond flour
- ¼ cup arrowroot powder
- ¼ cup tapioca flour
- 2 TBSP coconut flour
- ¾ tsp Himalayan salt
- ½ cup water
- coconut oil or ghee for greasing the pan
Instructions
- Whisk all the flours and salt together.
- Add the water and stir until completely smooth.
- Heat a nonstick skillet over medium heat and lightly grease the pan with a paper towel dipped in coconut oil or ghee.
- Pour a third of the batter into the pan.
- Let the bread cook and firm up on one side before flipping it over.
- 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.
Nutrition
Notes
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Coconut Creamed Spinach
- 1TBSP coconut oil
- 1 lb baby spinach
- 2 shallots, thinly sliced
- 1 clove garlic, minced
- ¾ cup coconut milk
- ½ tsp Dijon mustard
- 1 lemon, juiced and zested
- a dash of nutmeg (optional)
- sea salt and pepper
What to do
- Heat 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.
- In a small saucepan, sweat the shallots and garlic.
- Whisk in the coconut milk, mustard, lemon juice, and nutmeg.
- Cook and reduce slightly.
- 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!
- Season with salt, pepper, and lemon zest. Serve warm.
Fried Egg
- 1 TBSP lard
- 3 organic eggs
- Maldon salt
- Heat 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?
Hi Katie- Can you use almond flour instead of coconut in your recipes? I am not a huge fan of coconut flour.
Thanks!
Yes, but you will need to adjust some of the other ingredients.
Hi, Thank you for the recipes! How much nutmeg for the creamed spinach? It says salt & pepper in list but then mentions nutmeg in instructions. I have your beautiful bk so maybe it is in there 🙂 but thought I’d add this comment in case anyone else is wondering.
Just according to taste. I’d start with 1/8 tsp and go up from there.
Flavor of the flatbread is great but after 2 minutes per side to brown and 7 minutes covered, the interior is still gummy. Should this recipe include baking powder to encourage rising? Seems others have no problem with this.
I’m allergic to almonds but I did not see a reply. What can I replace the almond flour with? Would this substitution work in other recipes calling for almond flour? Thanks.
You can try coconut flour but you’ll need adjust the other ingredients accordingly.
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!
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.
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!
I haven’t tried…
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….
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?
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?
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!!!