Clearly one of my New Year’s Resolutions should have been to keep up with the blog 
The good news is that every time I came across something I wanted to share with you, I filed it away, so I have an abundance of recipes, research and resources ready and waiting!
The most exciting dietary discovery of 2012? BREAD!
Since I try to follow the Phase 1 diet 90% of the time (eating whole foods with lots of vegetables, fruits, meat, fish, eggs, nuts, and seeds), the one thing I miss (for taste and convenience at lunch time) is BREAD. When you take it out of your diet, you realize just how much you were consuming in the first place!
So when the dietician on Know the Cause shared this recipe, I thought I’d won the lottery. And then I thought it couldn’t taste like REAL bread without wheat and yeast. But you know what? It’s AMAZING.
It’s flatbread, but depending on how thick you spread it on the pan, it will have some fluffiness to it. And the spice on top is perfect.
Here is a link to this recipe on the Know The Cause website, as well as other Phase 1 recipes for Apple Cinnamon Amaranth, Chewy Chocolate Chip Cookies, and Yogurt Ranch Dressing. I take no credit for anything except stumbling across this recipe on their site and wanting to share it with all of you!
Simple Flatbread Recipe
Developed by Kristin Kons
1 ½ cups blanched almond flour
3/4 cup tapioca flour
1/3 cup (2 TBS whole seeds) ground flax or ground chia seeds
1 teaspoon xylitol or raw honey or 7 drops liquid stevia
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3 organic eggs
1/3 cup plain organic yogurt, preferably full fat or low fat
Any dried herbs with sea salt– Italian seasoning, Frontier Adobo Seasoning Blend
1. Pre-heat oven to 350º
2. In a large bowl, combine almond flour, tapioca, ground flax or chia, xylitol, baking soda and salt. [I use chia seeds...]
3. In a small bowl, blend eggs and yogurt with an electric mixer for about 30 seconds.
4. Add the egg mixture into the dry ingredients and use mixer or stir to combine until it forms a sticky, wet dough.
5. Pour batter onto a 12×16 jelly roll pan/cookie sheet lined with parchment paper or a silicon baking mat. Smooth batter out with a spatula over the entire surface area, so it is thin and even.
6. Sprinkle herbs of choice and sea salt (if you’re using a salt-free seasoning blend) evenly over dough.
7. On center rack of oven, bake at 350º for 8 minutes, or until a toothpick inserted into the center comes out clean. Don’t over bake or it will be too dry.
8. Cool and cut into desired size. I like using a pizza cutter to do this.
I did try making this recipe with different combinations of buckwheat, amaranth flour and tapioca (because we have a nut allergic child), but it just didn’t turn out the same. Luckily my mom lives in the area and makes us a batch every once in a while (oh who am I kidding…at least once a week!) because I noticed that the almond flour does tend to escape the mixing bowl and I didn’t want to contaminate the kitchen with the fine almond flour. (Speaking of cross contamination, we also don’t toast the bread, because we want to keep the toaster “nut-free” and if we butter the bread, we don’t double-dip into the container after touching the bread.)
I haven’t tried any of the other recipes by Kristin Kons, but the chewy chocolate cookies are tempting! If you do try one of the other recipes, please let me know how you liked it!
