This flatbread made from ground flax seed has been making my life much easier during the week, when I’m avoiding most grains. It’s super simple. Basically I took the flax seed muffin I wrote about last week and took away three ingredients, leaving only:
3 T. ground flax seed (this is the only ingredient with any carbs, and this is only about 6 grams’ worth)
1 t. baking powder
1/4 t. salt
1 t. coconut oil
That’s pretty much it. I bake this at 350 degrees until it looks like a pancake (or a large flat hamburger, which is what my husband thought it was the other day). The first time I made it I just coated it with a little bit of butter and ate it like toast, which was awesome to a bread-deprived soul. The second time I made this pizza you see above, with tomatoes, avocado and black olives. Also tasty.
Haven’t tried making this in the microwave. Not sure I will, either, since I like the way it turns out in the oven.