This tasty Paleo crisp flatbread can be broken up to use as savoury biscuits for dipping or as a “flat bread” topped with your favourite toppings.
2 cups ground seeds or nuts. You can use a combination of pumpkin seeds, sunflower seeds, cashews or almonds. Make sure you soak them first. You can then dehydrate them but if you want to save time, you can just use them straight after soaking. If you don’t dehydrate them, then you might need to add a smaller egg so the mixtue isn’t too moist.
1 teaspoon salt
1 large egg
1-2 teaspoons of ghee or butter
Preheat oven to 170 degrees
Place all ingredients into a bowl and mix thoroughly, using a wooden spoon, to form a dough
The dough needs to be “wet” enough to form a ball
Divide into 4 balls and place a ball onto a sheet of greaseproof paper.
Place another sheet of greaseproof paper over the top.
Using a rolling pin, roll it to around 4 – 5 mm thick. When rolling, start from the centre and work your way outwards. Repeat for the other balls.
Place on baking paper on a baking tray and bake for around 20 minutes, depending how crisp you want it. The longer you bake it, the crisper it will be.
By Andrea Southern, Naturopath, Nutritionist, Herbalist at Stafford and The Gap in Brisbane. For an appointment phone 0412 791 705