Grain free breakfasts are a challenge when you’re used to relying on wheat.
Here’s a recipe that saved me early in my grain-free life, when my children or I craved wheat bread.
I don’t know why this one hits the spot, but it really does, for us.
I created the recipe one morning when I was out of blanched almond flour—my then favourite flat-bread ingredient; and also out of eggs, bananas or anything else that might be breakfast. I found the few remaining things in my pantry, and made them into a flat-bread.
It worked! For those of you who aren’t familiar with my lack of cooking pizzazz, this is an astounding achievement on my part. And the best part is, I’ve since discovered this flat-bread goes perfectly with an egg on top. Here’s the recipe:
Grain Free Breakfast Flat-Bread
2/3 cup almond meal
1/3 cup flaxseed meal
1/3 cup tapioca flour
a pinch of organic sea salt
½ cup water
a dash or two of almond milk:
or to omit the milk use 2/3 cup of water instead of the 1/2 cup
coconut oil for frying:
or you can use grass-fed butter or ghee
Now, I don’t like eating tapioca as a rule, but there were very few options available in my pantry on the day this recipe was created. And did I mention the flatbread worked? So, I’m sticking with it.
And you know, I’m not a pro-chef, right? Like I explain in this post. I’m being brave and sharing my actual cooking photos (eek), so you can feel good about your own kitchen artistry. Because it’s bound to be more aesthetically pleasing than mine.
- Measure dry ingredients into a bowl
- Add water
- Mix, adding enough water until the mixture is smooth
- Split the batter into two or three portions
- Heat the coconut oil, or butter / ghee, into a pan
- Dollop the batter into the pan until it seals slightly on one side.
- Flip it over and if it hasn’t flattened itself out, push it flat with the egg flip. It is supposed to be flat bread after all.
- Brown the bread on both sides, lower heat, and let the bread cook through. You can lid the pan during this step if you wish.
That’s it. Easy.
I have it on good authority that this one is yummy, from my youngest and least enthusiastic grain-free diner. I should point out that I didn’t force my children to go grain free with me. I let them know why I was doing it, and the benefits. I even kept wheat bread in the freezer in case they made the choice to eat it, but that’s another post. The short story is that they didn’t. They both reported feeling better and less tired without grains in their diet. Recipes like this one helped my children go happily grain-free, too. If you’re on a grain free journey, I hope this recipe helps. You might come up with a better version. If you do, let me know!