Monday, February 15, 2016

Cinnamon-Coconut Flatbread with Berry "Jam"

With so many of us trying to cut down on sugar, I wanted to create a recipe that would be sweet but not contain any sugar or sugar substitutes. So, this morning my husband and I revisited our favorite rosemary flatbread recipe and swapped out the herbs and spices for cinnamon and coconut. We topped off this gluten-free cracker with our homemade berry jam :) Okay, our "jam" is simply frozen berries thawed overnight in the fridge and then mashed with a fork to jam consistency — couldn't be easier. Give this recipe a try and see if it satisfies a craving for something sweet —I'd love to hear your thoughts! P.S. It's delicious with my latest go-to hot beverage: Teeccino's dandelion herbal coffee.

Gluten-Free Cinnamon-Coconut Flatbread
  • 1 c. almond flour/meal (or, use raw almonds and simply grind to flour consistency in coffee grinder)
  • 1/2 c. sesame seeds (1/4 ground to flour; 1/4 unground)
  • 1/4 c. shredded coconut 
  • 1 Tbsp. chia seeds
  • 1/2 tsp.+ ground cinnamon
  • a pinch of sea salt (optional)
  • 1 egg
In mixing bowl, stir together all dry ingredients. Add egg to mix and blend thoroughly with a fork. Dough should be moist enough to pack into a ball. If too moist, dough will stick to the parchment paper— add more almond flour as needed to get the right consistency. If too dry, add a little more egg white. You may need a friend for this part: Using a rolling pin on the countertop, roll out dough between two 9"x12" pieces of parchment paper (roll tortilla-thin). Peel off top-most parchment layer and discard. Place dough and base parchment layer on a baking sheet and bake at 350° for 15-20 minutes or until golden brown. Cut or break into 2"x3"pieces and allow to cool on baking racks. Optional: Serve with berry "jam" (see above). Variations: This recipe is versatile; play with your own favorite herbs, spices, nuts and seeds (e.g. flax seed, anise seed, etc.) and make it your own!

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