Low Carb Flat Breads {Gluten Free}

Breakfast, Side Dishes | March 12, 2016 | By

Can’t imagine a meal or at least breakfast without some bread? Well, you’re not the only one! It’s no secret that bread (and all carbs for that matter) are addictive. I won’t get into the science part behind it, since there are countless articles about it available online, so let’s just leave it at that. But if you’re one of those people who just can’t resist a good slice of bread with your eggs or soup, if you just can’t stop yourself from grabing that delicious slice of freshly baked bread delivered to your table while you wait for the dish you ordered in a restaurant, no matter how determined you were that you were not going to do it this time and if you could say that you are a bread (or carb) addict yourself, here’s a recipe that will help you reduce the amount of carbs you take in, without having to go all cold turkey about it.

What you’ll need (adapted from DietDoctor):

¼ cup (50 ml) sour cream

1 egg

2 teaspoons psyllium-seed husk

½ cup  almond flour

1/4 cup linen seeds

1/4 cup ground flax seeds

¼ cup sunflower seeds

1½ teaspoons baking powder

1 tsp salt

How to make it:

Preheat oven to 200 degrees Celsius and line a baking tray with baking paper.

Mix the egg and the sour cream in one bowl and the rest of the ingredients in the other.

Combine both mixtures and let sit for a few minutes.

Scoop the mixture onto the baking tray a create small, serving sized flat breads, about 1 cm thick. It should be enough for 4 – 6 small breads.

Bake for 12 minutes, flipping the breads half way through baking. Serve warm or let cool and save in an air tight container.

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