Here is a great recipe that is gluten free, nutritious and really delicious. It would be a perfect snack for your Super Bowl party and will help you stay on track. No one will know it is gluten free. You can serve this with anything where you would use pita bread. You can even add a little protein powder for some extra energy. Just make sure you adjust the other flours to accommodate the protein and add a little lemon zest if you use vanilla. Lemon goes well with rosemary and will help keep it on the savory side. Make it in a cast iron skillet for best results. It will go so fast you made need two of them!!!
1 cup Tapioca flour
1/4 coconut flour
1/2 tsp garlic powder
1/4 tsp sea salt
1/2 can coconut milk (full fat)
1/4 cup coconut oil
1 egg room temperature
2 tsp rosemary, chopped
1/4 tsp cracked black pepper
2 medium Japanese eggplant or 1 medium regular eggplant (if use regular eggplant but you need to sprinkle salt on it for at least 30 minutes before using to take the bitterness away.)
1 large clove garlic (grated or finely minced)
1 medium lemon (juiced)
2 Tbsp tahini
2 Tbsp fresh cilantro, parsley or basil (optional // chopped)
1/2 to 1 Tbs olive oil (for roasting)
Preheat oven to high broil (or medium if you have the ability) and position a rack at the top of the oven.
Slice your eggplant into 1/4 inch rounds and sprinkle with sea salt and place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.
Arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown. Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes.
Peel away most of the skin of the eggplant (a little is OK) and add flesh to a food processor. It should be soft and tender and the skin should come off easy.
Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Add herbs last and pulse to incorporate. Taste and adjust seasonings as needed. Turn oven to 450 degrees.
Cut parchment paper to fit the bottom of a large cast iron skillet. Place the parchment paper lined skillet in the oven while the oven preheats.
In a large bowl whisk together the Tapioca flour coconut flour, garlic powder, onion powder and salt. In a separate bowl mix together the coconut milk, coconut oil and egg. Pour over dry ingredients. Set aside for 5 minutes.
Remove hot skillet from oven and pour the batter into the skillet. Using a spatula spread out the the mixture to 1/3 to 1/4 inch thickness. Bake for 10-15 minutes or until it is cooked thoroughly and the edges are slightly brown.
Cut into strips and spread some roasted eggplant.
Nutritional Content per 1/6 of the bread 1Tbs eggplant: calories 317.67; fat 16.67g; carbohydrates 39.34g; protein 2.567
Original recipe for the flatbread is rom “The Paleo Way”