|
Prep /Cook Time |
30 minutes |
|
Nutrition Per Serve |
37 Calories |
|
Carbohydrates |
3g |
|
Fat |
2.9g |
|
Protein |
1g |
|
Sugar |
1g |
|
Fibre |
1g |
Servings: 10 Crepes
Ingredients
- 1 1/4 cups warm water
- 2 tablespoons coconut oil (honest to goodness organic coconut oil, virgin cold press)
- 1 cup gluten free flour plus extra for dusting
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1 teaspoon turmeric
- 1 tablespoon sesame seeds
- 1/2 teaspoon black cumin seeds
- Pinch chilli flakes
- Handful fresh coriander
Method
-
Add the water and flour, spices and seasoning into a bowl, combine until thick and smooth, add the chopped coriander than set aside for 10 minutes. Roll them in balls, and flatten out using a little flour if it gets to sticky.
To cook:
- Add a little coconut oil to the base of a non-stick small frying pan. Cook on a medium heat for approximately 2 minutes per side / or until they are golden brown.
- Remove from the pan and place on and cover with a clean cloth to keep warm. Repeat the process with the rest of the batter (makes 10 flat breads). Serve with any filling, I made mine with jalapeno hummus and fresh capsicum and coriander, such great lunch or snack for the kids.
Want a delicious and clean filling to go with the Flat Bread? What about this?
