Paleo Herbed Flatbread
By The Common Woman
There is this super trendy Mexican restaurant in Seattle's Capital Hill called Poquitos that serves the most amazing sweet potato tacos. They were such a sweet surprise to the traditional and wanted to make a Paleo version that I could enjoy. Perfect dish for Meatless Monday's
(Wheat and Dairy Free)
10-15 minute prep/cook time
1 tablespoon fresh minced rosemary
1/2 teaspoon fine sea salt (I like to use maldon)
2 cups full fat coconut milk
1 cup tapioca flour
1 cup almond flour
Pre-heat a large non stick griddle on medium heat
In a medium size bowl, add the tapioca flour, almond flour, fine sea salt, herbs and give a quick whisk. Next, pour in the full fat coconut milk and mix the ingredients until combined. The batter should be thick and almost like a pancake batter.
Using a 1/3rd measuring cup, pour 8 individual scoops of batter onto the griddle. This is going to make 8 flatbreads. Let sit and cook until it starts bubbling and the side is cooked and browned, it will take anywhere from 5-7 minutes on each side depending on the heat of your pan.
Be patient and don’t rush the process, these breads are well worth the wait. Cook till it has the desired browning and serve warm or re-heat. Serve with tapenades for Mediterranean flare, perfect for a warmed Panini sandwich or as a savory taco shell. Get creative!