Garlic And Dill Almond Flat Bread

This Garlic Dill Almond Flat Bread recipe is so versatile and amazing for anyone who is looking for a super duper healthy gluten free wrap, that you can use to stuff your favourite fillings with, or as a side to mop up a curry or your favourite pasta.

I’ve used leftover almond pulp I keep whenever I make home made almond milk but you can use almond flour or even buckwheat flour.

Ingredients:

• 1T psyllium husk

• 1T chia seeds

• 2C almond pulp or almond flour

• s&p

• 1T chopped dill

• 2 cloves garlic, chopped

• 2T coconut oil

• 1t ACV – apple cider vinegar

• 2T filtered water or enough to help bind the dough

Method:

Place the chia seeds and psyllium husks in a bowl of hot water and stir to combine, set aside for 5-10 minutes until it becomes gel like.

In a bowl add almond pulp or flour, dill, garlic, s&p, and coconut oil, and stir to combine. Stir in combined chia and psyllium, apple cider vinegar and water and stir to combine.

Using clean hands work the dough until a ball forms, and is formed enough you can separate into 4 balls.

Roll out the dough in-between 2 parchment paper sheets until flat.

Peel off and place on baking tray and bake at 180°C for 25 minutes until slightly golden.

Allow to cool and then use your favourite fillings like pesto, cashew cheese, roasted veges, sauerkraut, pickled onions, tofu, chickpeas, shredded chicken, hard boiled eggs, cucumbers, tomatoes, basil, lettuce, whatever takes your fancy!

Recipe inspired by @Donna Gates Body Ecology.

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Enjoy! 😘

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