chestnut flaxmeal flatbread
Take these along with you to an event where bread or crackers is being served, and use them for dip. Unsweetened, the chestnut flour gives them a slightly sweet taste.
- 1/2 C chestnut flour
- 1/2 C flax (linseed) meal
- 1 Tbsp psyllium husk flakes or powder (optional)
- 1 1/2 Tbsp virgin coconut oil
- 1 egg or egg white
- pinch salt
- 2 tbsp powdered sweetener such as sugar or stevia, liquid (rice syrup) (optional)
- 1 tsp baking powder
- 1-2 Tbsp olive or grapeseed oil
- 1/4 tsp sesame oil (optional)
- 2 tsp sesame seeds or almond meal (optional)
- approx 1/4 C water
- up to 2 Tbsp white flour (optional)
Preheat oven to 180C (350 F) Mix chestnut, flaxmeal, psyllium, salt, & baking powder. In a separate bowl, combine egg, sweetener (if using), melted coconut oil, grapeseed oil. Slowly add drys to liquid, adding a little water if needed. Knead the dough briefly, working in a little white flour or additional chestnut flour until dough is workable. Grease rectangular baking tin. Roll dough out about 1/4" thick, trying to have it as thin in the center as on the edges. Place dough on tin. Brush with sesame oil if desired and sprinkle with sesame seeds or almond meal. Bake for about 15 minutes until it starts to brown around the edges. Remove, allow to cool, then cut into 2" squares. Recipe makes 20 or more squares depending on how thin you roll it.