4 Ingredient Paleo Cinnamon Raisin Flatbread
Just five ingredients and five minutes are needed to make this simple Paleo Cinnamon Raisin Flatbread- Very high in protein, low in carbohydrates and perfect with a generous spread of butter! Gluten and refined sugar free!
Servings 4
Ingredients
- 1/4 cup coconut flour sifted
- 2 teaspoon homemade paleo Baking Powder use standard if not strictly paleo*
- 12 whole eggs/12 egg whites not from a carton
- 1 teaspoon sea salt
- 2 tablespoon - 1/4 cup coconut sugar Can sub for any granulated sweetener
- 1 tablespoon cinnamon
- 1/4 cup+ raisins
- Coconut oil cooking spray
Instructions
- In a large mixing bowl, combine the eggs and whisk lightly. Add the coconut flour, baking powder, salt, coconut sugar, cinnamon and whisk immediately to avoid clumping. Fold in the raisins and set aside.
- Coat a large frying pan with oil and on low heat, allow to heat up completely. Once hot, pour 1/4 of the mixture into the pan and cover immediately. Once bubbles start to appear on the edges, remove cover and flip and cook for 1-2 minutes. Repeat the process until you have four, large flatbreads.
- Allow to cool completely before using as a wrap, or top immediately with butter and extra cinnamon.
Notes
aking soda and lemon juice- for this recipe use 1/2 tsp baking soda with 1 T lemon juice.
Flatbreads can be refrigerated for up to a week. Freezing them is not recommended, unless you heat them up again in the pan.
Flatbreads can be refrigerated for up to a week. Freezing them is not recommended, unless you heat them up again in the pan.