Yay! My first blog post of 2016! I’m totally going to be writing “2015” and then changing the 5 to 6 after the fact for basically the next six weeks. But that’s ok because it’s a lot easier than changing a 4 to a 5 like I did last year, although I must say that is an art that I have mastered quite well by now.
I only make small resolutions each year; two years ago I resolved to do one push-up and last year I resolved to do one pull-up. I accomplished both – and yes, my upper body strength has come a looooooong way in the last couple of years.
This year my resolution is to improve my food photography, which was really just an excuse to drop a big chunk of money on a new camera; I’m in camera heaven right now with my new Nikon D7000!
My other resolution is to regain my focus on nutrient-dense (meat and veg!) foods for each meal – let’s just say that when you’re working three jobs (and one of those is a paleo treats blogger) eating a brownie with breakfast is tempting – too tempting. Also Quest cookie dough protein bars. ‘Nuff said.
I am a pretty independent person but usually the only way to get myself to follow rules is to draw a hard line; what better way to do that than buy a membership to Diane Sanfilippo’s amazing 21 Day Sugar Detox program?! So for the next 21 days I’ll be swearing off sweets and eating lots of meat, veg, and tons of healthy fat, plus I might add in a little more starch per Diane’s 21DSD energy modifications. For the next 21 days, every recipe I personally create for the blog will be 21DSD (level 3) approved; I have a feeling I’m not the only one doing this program for the new year!
But I want something to put my meat and veggies on; what better thing than soft and delicious homemade flatbread? This flatbread is simply perfect; it’s quick to put together and it goes with anything! Plus it’s egg-free and low-calorie; top with lots of good food and healthy fats!! (like sunbutter and green-tipped banana……yum!)
- 1/2 cup coconut flour (I like [url href=”http://www.amazon.com/gp/product/B000YF99GM/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000YF99GM&linkCode=as2&tag=coituppa-20&linkId=HKNVLOZZMAOMQJY3″ target=”_blank” rel=”nofollow”]this one[/url] and [url href=”http://www.amazon.com/gp/product/B00BSZBEAG/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00BSZBEAG&linkCode=as2&tag=coituppa-20&linkId=SAR6A6CNPQIMW6MJ” target=”_blank”]this one[/url])
- 2 tablespoons [url href=”http://www.amazon.com/gp/product/B002RWUNYM/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B002RWUNYM&linkCode=as2&tag=coituppa-20&linkId=47WZ5L4Z3DZ7RFRF” target=”_blank” rel=”nofollow”]psyllium husk powder[/url] (not flakes)
- 1/2 teaspoon baking soda
- Dash salt
- 1/2 to 1 cup water
- 1 tablespoon [url href=”http://www.amazon.com/gp/product/B008EADJO2/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B008EADJO2&linkCode=as2&tag=coituppa-20&linkId=ZENWOUUYPZWCYW7Z” target=”_blank” rel=”nofollow”]coconut oil[/url]
- In a mixing bowl, combine the coconut flour, psyllium husk powder, baking soda, and salt.
- Stir in water until a nice dough forms.
- Divide into 5 balls and flatten out.
- Cook in a hot skillet in coconut oil until golden brown on each side.
Pin for later:
If you buy something through one of the links in my sidebars or posts, I may receive a small commission to support my blogging activities, at no extra cost to you. Thank you for your support.
Your turn…
Are you doing the 21 Day Sugar Detox?
Do you like Quest bars? (Duh; of course you do)
Brownies with breakfast? Anyone? Bueller? (Yes, I made that reference)
What food should I 21DSD-ify? (Yup, that’s a word)
I forgot to put 5 stars!
I just made these tonight. I was amazed how delicious they were. Versatile too! Could be used as a pitta or if you put garlic butter on top and fry, it makes a lovely garlic naan. So happy to have found a low carb bread fix! I made it almost as the recipe stated except I fried them I’m rapeseed oil.
So glad you enjoyed the recipe Michelle!
Hi Heather,
I just made these and don’t think they turned out as they should have. My flatbreads are gooey/stretchy in the middle. I made them as flat as I could. Had to cook them until they were pretty dark to even somewhat cook the middle. Did I have too much water in the mix? Was this how yours turned out? Thanks for the recipe.
Hi Katharine, I’m sorry it didn’t work for you; they are little bit stretchy but you could try using less water.
I tried making these with tapioca flour as a replacement for psyllium husk powder and they didn’t hold together! Just want to let everyone know that that won’t work 😉 I’m going to try to turn the mixture into muffins!
Also, I’d love it if you tried to make a vanilla 21DSD cupcake recipe!! (and frosting, yum)