Garlic and Coriander Flat Bread

Garlic and Coriander Flat Bread

  • Serves: 8 pieces
  • Prep Time: 00:18
  • Cooking Time: 00:15
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Flat bread is generally used to accompany Indian dishes or to scoop up the gravy from a stew or casserole, but this yummy recipe is perfect on it's own. Drizzle my Garlic and Coriander Flat Bread with a little avocado oil or dip into a mixture of avocado oil, balsamic vinegar, and a pinch of sea salt. Yum, Yum!! I also have a nut-free option for those with allergies, see notes below.

Ingredients

* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 2 cups almond meal/flour
  • 3/4 cup arrowroot flour
  • 1/2 tsp baking soda (bicarb)
  • 1/2 tsp pink Himalayan salt, fine
  • 1/2 cup coconut milk, a thick brand or use cream
  • 1/2 cup filtered water
  • 1 Tbsp avocado oil
  • 1 lge egg(s), lighly beaten
  • 1 tsp garlic, minced
  • 1/4 cup chopped coriander, leaves

Directions

Preheat oven to 180c and line two baking trays with baking paper.

To a large bowl, add almond meal, arrowroot flour, baking soda and salt. Stir to mix and remove any lumps.

Add to the dry ingredients, coconut milk and filtered water. (If your coconut milk is watery, use a little less filtered water or replace milk with cream). Stir well to remove any clumps in the mixture. Add oil and beaten egg, mix well to produce a smooth thick batter.

Add garlic and coriander, mix to evenly distribute through the batter.

To each lined tray, add four portions of batter. Roughly two very heaped tablespoons for each of the eight portions of flat bread. Use the back of a spoon to flatten and spread out batter into a round shape, approximately 11 - 12 cms in diameter.

Bake for 15 minutes or until the tops are firm and bottoms are lightly brown (there will only be a slight colour change on top).

Serve with avocado oil drizzled on top or dip into a mixture of avocado oil, balsamic vinegar and a little sea salt.

NUT-FREE Version: Use a food processor or blender to ground down the sunflower seeds. I do extra and store in a glass container in the fridge for other recipes. 3 cups of sunflower seeds will produce 4 cups of sunflower meal (1 cup seeds 150g = 1 cup meal 100g). Blend in a food processor for approximately 55 seconds to get a fine meal when using 3 cups of seeds.

Ingredients: 2 1/4 cups sunflower meal, 1 cup arrowroot flour, 1 1/2 tsp GF baking powder (baking soda makes sunflower meal turn green), 3/4 tsp pink Himalayan salt, 1/2 cup coconut milk, 1/2 cup filtered water, 1 Tbsp avocado oil, 1 egg lightly beaten, 1 tsp minced garlic, 1/4 cup chopped coriander leaves.

Use the method above but as sunflower meal doesn't absorb as much as almond meal, extra meal and flour is used. This recipe will make 9 pieces, or you can reduce the liquid and use the same quantities as above. The egg can be removed from this recipe also if allergic, just adjust the consistency of the batter with extra coconut milk.

almond meal/flour

The most favoured gluten/grain free flour substitute in my kitchen is almond meal. It is finely ground blanched almonds and is also known as almond flour. It has a slightly sweet flavour so you don’t have to add as much sweetener when baking with it. All kinds of nuts can be ground down to make a meal and are excellent for raw cheesecake or pie bases. Nut meals/flours are best stored in airtight containers in the fridge or freezer to prevent them going rancid.

arrowroot flour

Arrowroot is a herb, the roots are cultivated for its starch properties. It is used in my recipes as a thickener and I also like combining it with almond meal to produce a much lighter texture, more like a gluten flour. I find the starch helps to bind the ingredients together. You can substitute tapioca flour, which is made from the dried roots of the cassava plant. Tapioca can be used in baking, it has a slightly sweet flavour. However, I do not recommend thickening with tapioca, as it has a stretchy, gummy texture. Supermarkets only sell in very small containers, which is not cost effective. Purchase from baking specialty stores, health food stores or online. ( When substituting for cornflour in recipes, 2 teaspoons arrowroot = 1 tablespoon cornflour/starch).

baking soda (bicarb)

Also known as Bicarbonate of Soda or Sodium Bicarbonate and is used as a rising agent in baking, it contains no gluten or grains. I use Bob's Red Mill baking soda as I find it rises better than other brands I've tried.

pink Himalayan salt

Raw pink Himalayan salt crystals is unlike common table salt which can be a highly refined industrial byproduct, otherwise know as sodium chloride. Himalayan salt is completely pure and may naturally balance the body's alkaline/acidity and regulate water content. In addition Himalayan salt helps in the absorption of nutrients from food and contains many trace minerals for healthy cell structure. I purchase fine pink Himalayan crystal salt so I can use it in my shaker and for cooking.

coconut milk

I use this extensively throughout my recipes; from soups to dinners to desserts and cakes. I think it is the best dairy-free alternative. It gives so much flavour and creaminess to a wide variety of dishes. See coconut milk recipe on page 299 of The JOYful Table cookbook. If purchasing in the can read your labels, even some organic brands contain gums and thickeners, choose full-fat not low-fat versions. I use Honest To Goodness organic cream 400ml and Ayam which isn't organic but has no additives or thickeners and is much creamier and thicker than other brands (that's why I love it), it comes in 400ml, 270ml and 140ml size cans.

filtered water

I feel it's much better for our health if we filter our water. Our tap water contains disinfectants, chlorine and chloramine. Also floride is add which I believe is toxin to our bodies.

avocado oil

Avocado oil is excellent for dressings and dips, pan frying and barbecuing, baking and roasting. Recent research on the heating of oils, has revealed avocado oil is perfect for high temperature cooking. Choose cold pressed, extra virgin, avocado oil. My favourite brand is 'Grove'. Purchase in a dark bottle and do not refrigerate.

egg(s)

I have used large free range or organic eggs from a 700g carton in my recipes. Eggs are one of the few foods considered to be a complete protein because they contain all 9 essential amino acids, also studies have shown that lutein (yellow colour) in egg yolks protects against the progress of early heart disease.

garlic

Garlic is a close relative to the onion and has been used throughout history for both medicinal and culinary purposes. In most of my recipes I use minced garlic as I find it distributes better throughout the dish. When in a hurry I use organic minced garlic which I purchase in glass jars and store in the fridge. When garlic powder is needed for a particular recipe, I use 'Simply Organic' brand. Why is garlic so good for us? It is an immune booster, antibiotic, good for the heart, cancer fighter and it's also knew as a weight loss aid (appetite suppressant).

coriander

Coriander is also know as cilantro. The fresh chopped green leaves in large amounts are a good source of vitamin C. The fresh leaves are an ingredient in many Indian, Thai, and Mexican dishes. They are usually tossed through just before serving as the heat can diminish the flavour. The dried fruits are known as coriander seeds, the seeds have a lemony citrus flavour when crushed. The word coriander in food preparation may only be referring to the ground seeds not the plant.

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