This easy to make flatbread recipe is one of my old-time favourites and it is the one I make most frequently, almost weekly. With its low carbohydrate content, it has become a staple in our kitchen. The combination of nutty almond flour, creamy natural yogurt, and aromatic spices creates a delicious and versatile bread that can be enjoyed with a variety of different toppings (savoury or sweet). My personal choices are the classic breakfast eggs and soldiers or a sandwich with creamy avocado, roasted vegetables, and a drizzle of tahini dressing.
Almond flour is a nutrient-dense alternative to refined popular flours. It contains healthy fats, protein, dietary fibre, vitamin E, magnesium, and other essential vitamins and minerals. These nutrients provide satiety, keeping you feeling fuller for longer, thus preventing snacking and overeating.
Furthermore, the almond flour used in this recipe offers a lower carbohydrate content than conventional wheat-based flour. This means you can enjoy a bread-like experience without the excess carbs that can impede weight loss or maintenance. The low carbohydrate content helps stabilise blood sugar levels, reducing cravings and supporting a balanced approach to managing a healthy weight.
Additionally, almonds are naturally gluten-free making the flatbread a perfect option for individuals with gluten sensitivities or those following a gluten-free diet. Here is how to make it.
Ingredients:
- 2 cups almond flour
- 1/2 cup natural yogurt (unsweetened)
- 1/4 cup almond milk (unsweetened)
- 1 teaspoon mixed spices
- 1/4 teaspoon Himalayan salt
- 1 teaspoon apple cider vinegar
- 1 tablespoon coconut oil (melted)
To obtain a vegan option, simply replace natural (dairy) yogurt with a coconut-based alternative.
For Topping:
- Fresh rosemary leaves
- Extra virgin olive oil
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper
- In a mixing bowl, combine the almond flour, natural yogurt, almond milk, mixed spices, salt, and melted coconut oil. Stir until a soft dough forms
- Place the dough onto the prepared baking sheet and use a rolling pin to achieve the desired thickness
- Bake in the preheated oven for approximately 10 minutes
- Remove from the oven and sprinkle with the rosemary leaves
- Bake it for another 5 min until the flatbread turns golden brown
- Remove from the oven and drizzle with olive oil
- Slice the flatbread into squares or desired shapes and serve warm or at room temperature
Storage:
The almond flour flatbread can be stored for up to 3-4 days in an airtight food container. I recommend avoiding plastic containers as these often contain hormone-disrupting chemicals. For more detailed information, I invite you to visit my blog: Hormone Havoc: The Dangers of Endocrine-Disrupting Chemicals.
Feel free to experiment with different variations by adding herbs and spices to customize the flavour to your liking.