Name: Almond flatbread
Total time: 35 min
Yield: 1
Ingredients: optional: unsalted butter for greasing; optional: sesame or poppy seeds; 4 large free-range eggs; 20 g ground linseeds; 100 g potato starch; 150 g ground almonds, coconut flour or ground cashews; 250 g Greek yoghurt; 2 teaspoons gluten-free baking powder; nigella, poppy, cumin, fennel or sesame seeds for sprinkling

Almond flatbread

0 Likes

Total Time:
35 minutes

Pillowy soft flatbread with naan-like texture, perfect for pairing with curries and stews. Made fluffy with beaten egg whites and baking powder.

Ingredients:

optional: unsalted butter for greasing
optional: sesame or poppy seeds
4 large free-range eggs
20 g ground linseeds
100 g potato starch
150 g ground almonds, coconut flour or ground cashews
250 g Greek yoghurt
2 teaspoons gluten-free baking powder
nigella, poppy, cumin, fennel or sesame seeds for sprinkling

Instructions:

- Preheat the oven to 200°C/400ºF/gas 6. Place a roasting tray on the bottom shelf and boil water. Line a baking sheet with parchment paper. Use butter and sesame seeds to generously coat the sheet; then sprinkle with seeds. Set aside the egg whites. Combine egg yolks, linseed, potato starch, ground almonds, yoghurt, and baking powder in a large bowl; beat until smooth. In a separate clean bowl, whisk the egg whites with salt until stiff peaks form. Gently fold the egg whites into the almond mixture. Spread the mixture onto the baking sheet, shaping into an oval. Sprinkle with seeds. Place in the oven and pour boiling water into the roasting tin. Bake for 12-15 minutes until golden and springy. Enjoy within a few hours.

We use cookies

Similar Recipes

Rainbow flatbreads

Onion, Cheese and Almond Focaccia

Flatbreads with green olive paste and mixed tomatoes recipe

Green olive dip with rosemary crispbread

Almond meringue peach cake