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Introduction:
I have seen and posted a couple pictures similar to this from unknown sources, and was encouraged by readers to create a gluten free version. I procured veggies from a local farmers market and let my 3 year old help make and decorate the flatbread. We are delighted by the result and encourage you to try it too! We brought it to a party and people liked it! All
Recipe:
- ▢ 2¼ cups organic cassava flour (UPDATE: I’m trying to a low heavy metal option, now that we know the level of heavy metal risk)
- ▢ 1 Tbsp baking powder
- ▢ 1½ tsp low lead salt (see my low lead salt guide).
- ▢ 1 tsp dried organic herbs (optional)
- ▢ 3 pasture raised eggs
- ▢ 2 1/4 cups water
- ▢ 6 Tbsp organic avocado or coconut oil, melted
- Preheat oven to 350°F (180°C). Grease a stainless steel pan with coconut or avocado oil.
- Combine dry ingredients in large bowl. Add liquid ingredients and combine. Batter will be a bit crumbly. You can play a bit with the ratios of the water, oil and herb.
- Press dough onto pan in a rectangle or any shape you like. Brush or pat avocado oil onto the top and then lightly place assorted vegetables into any pattern you’d like. you can sprinkle additional herbs or salt on top too.
- Bake for about 45-60 minutes, until a toothpick comes out clean.
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