• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
Wellness Mama script logo

Wellness Mama®

Simple Answers for Healthier Families

  • About
  • Favorites
  • Podcast
  • Blog
  • Shop
  • Health
  • Natural Home
  • Motherhood
  • Mindset
  • Natural Remedies
  • Beauty
  • Organization
  • Travel
  • Reviews
  • Recipes
Grain Free Flatbread with Creamed Spinach and Fried Egg
  • Breakfast Recipes
  • Recipes

Grain Free Flatbread with Spinach and Egg

Katie WellsMay 1, 2015Updated: Jan 5, 2020
Reading Time: 3 min

This post contains affiliate links.
Click here to read my affiliate policy.

Jump to Recipe
Wellness Mama » Blog » Recipes » Grain Free Flatbread with Spinach and 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.

Green ebook cover with spices, bears, and veggies on a table

Meal Prep!

Busy? Save Time + Eat More Protein

With my High-Protein (Family-Friendly) Bulk Meal Prep Guide. This saves me so much time each week and keeps my family fueled! Download it free here:

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

Grain Free Flatbread Recipe with Spinach and Egg

Katie Wells
Paleo flatbread with creamed spinach and fried egg is a delicious meal for breakfast, lunch, or dinner.
4.25 from 12 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main
Servings 3 flatbreads
Calories 249 kcal

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.

Notes

The possibilities for using this flatbread are endless -- use them as a wrap, a pizza crust, or just as you would a piece of toast!

Nutrition

Serving: 1batchCalories: 249kcalCarbohydrates: 33.5gProtein: 8.3gFat: 9.7gSaturated Fat: 2.5gSodium: 1760mgFiber: 13.9g
Tried this recipe?Let us know how it was!

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

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

  1. Heat coconut oil in a large skillet and cook the spinach until just wilted.
  2. Transfer the spinach to a colander to drain out the excess water.
  3. In a small saucepan, sweat the shallots and garlic.
  4. Whisk in the coconut milk, mustard, lemon juice, and nutmeg.
  5. Cook and reduce slightly.
  6. Press all the excess water out of the spinach and return to the large skillet over medium heat.
  7. 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!
  8. Season with salt, pepper, and lemon zest. Serve warm.

Fried Egg

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

What foods do you miss since switching to healthy living?

Category: Breakfast Recipes, Recipes

Share this article

FacebookTweetPinLinkedIn
Print / PDF / Email

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

  • All Posts

You may also enjoy these posts…

Grain-Free Eggs Benedict

grain-free-pumpkin-pancakes

Grain Free Pumpkin Pancakes

Grain free and Gluten free chicken parmesan

Grain-Free Chicken Parmesan

Savory grain free vegetable stuffing

Root Vegetable Grain Free Stuffing

Coconut flour lemon blueberry muffins

Lemon Blueberry Muffins (Grain Free)

no egg breakfast

25 Egg-Free Breakfast Ideas (Great for Egg Allergies)

Reader Interactions

Discussion (43 Comments)

  1. Shelagh

    August 9, 2015 at 12:28 AM

    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.

    Reply
    • Wellness Mama

      August 25, 2015 at 8:51 AM

      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)

      Reply
  2. Corey

    August 7, 2015 at 10:38 AM

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

    Reply
  3. Michèle

    May 22, 2015 at 11:41 AM

    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 😀

    Reply
  4. Amber

    May 21, 2015 at 1:09 PM

    5 stars
    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!!

    Reply
    • Wellness Mama

      May 21, 2015 at 6:42 PM

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

      Reply
  5. Megan

    May 11, 2015 at 9:54 PM

    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!

    Reply
  6. Jennifer

    May 8, 2015 at 6:42 PM

    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!

    Reply
  7. pamela

    May 6, 2015 at 8:00 AM

    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 !!!

    Reply
  8. Debbie Dillon

    May 4, 2015 at 9:40 PM

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

    Reply
  9. Colleen

    May 4, 2015 at 9:16 PM

    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!

    Reply
  10. Vanessa

    May 4, 2015 at 2:50 PM

    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,

    Reply
    • Katie - Wellness Mama

      May 6, 2015 at 10:43 PM

      This is what I use: https://wellnessmama.com/go/xtrema/

      Reply
« Older Comments
Newer Comments »

Join the Conversation... Cancel reply

Your email address will not be published. Please read the comment policy.

Recipe Rating




The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. By accessing or using this website, you agree to abide by the Terms of Service, Full Disclaimer, Privacy Policy, Affiliate Disclosure, and Comment Policy. Content may not be reproduced in any form. Ads provided by CafeMedia Family & Parenting Network. Displayed ads do not constitute endorsement or recommendation by Wellness Mama.


Content

  • Home
  • About
  • Blog
  • Podcast
  • Favorites
  • Wellnesse

Support

  • Newsletter
  • Podcast Application
  • Medical Review Board
  • My Books
  • Sitemap
  • Contact

Policies

  • Privacy Policy
  • Terms of Service
  • Full Disclaimer
  • Affiliate Disclosure
  • Promo Guidelines
  • Comment Policy

Join the
Wellness Mama Tribe!


Copyright © 2023 · Wellness Mama® · All Rights Reserved · Powered by BizBudding