Nut Free Vegan Paleo Flatbread
1 cup tapioca flour
1/2 cup coconut flour
Pinch sea salt
Pinch mixed herbs
1 cup coconut/almond milk
2 tbsp. coconut oil (melted)
Sprig fresh rosemary
1 tbsp. flaxseed (grind into a fine powder)
3 tbsp. water
Pre-heat the oven to 180c and line a tray with grease-proof paper.
Combine the tapioca flour, coconut flour and salt in a bowl and mix well.
To make the vegan flaxseed 'egg', combine the flaxseed and water and whisk till you get a gelatin consistensy. Leave to set for a few minutes.
Add the milk, flaxseed mix and mixed herbs to everything and mix well to form a dough (it doesn't have to be totally firm).
With the back of a large spoon, spread the bread mix onto the tray, sprinkle on the rosemary and place in the oven for approximately 20-25 minutes or until thoroughly baked.
Once removed, serve with hummus or anything of your choice.