I'm going to be honest here...the first time I ate this flatbread, I didn't love it. The same goes for my daughter. But then we found ourselves going back for seconds, and then thirds, and so on. I then had to bake another batch just a couple days later, because I found myself craving this simple bread. It's now something I make regularly, because we really enjoy it. It's spongy, not very sweet, very satisfying, stabilizing, high in protein, and also very portable.
This is the perfect breakfast when you're in a hurry and need to grab and go. Or it's a great mid-morning snack, or pre-workout treat. They can be served plain, both warm or chilled, or they can be dolled up with some butter and syrup.
Why don't you go make them, and let me know if you enjoy them too!
- 8 eggs, separated
- 1/4 cup Grade-B maple syrup
- 1 1/2 tablespoons ground cinnamon
- 1/3 cup full-fat coconut milk (BPA-free is best)
- 1/3 cup arrowroot starch/flour
- 1/3 cup coconut flour, sifted
1. Preheat oven to 350 degrees. Line a 9x13 baking dish with parchment or wax paper. Lightly grease all sides of the pan with coconut oil.
2. Using a hand mixer, beat the egg whites until stiff peaks form. Set aside.
3. In a small bowl, combine egg yolks, maple syrup, cinnamon, coconut milk, and arrowroot starch.
4. Gently pour the yolk mixture into the egg whites. Add about half of the sifted coconut flour. Gently fold the mixtures together. As they start to combine, add the rest of the coconut flour. Fold until fully combined.
5. Pour batter into prepared baking dish and spread out evenly. Dust the top with cinnamon, generously. Bake for 18 minutes, until golden brown and spongy to the touch.
6. Very shortly after removing from the oven, run knife around edges of flatbread. Turn the whole pan over, and bread should fall out. Slice into squares or strips, and enjoy warm or refrigerate for later.
(Adapted recipe from here)