Everyday Nut-Free Flatbread

Yield: 1 large or 2 small flatbreads, or about 4 servings

用料  

Everyday Nut-Free Flatbread的做法  

1. 1/4 cup (26 g) coconut flour
   
   1/8 teaspoon salt
   
   4 large eggs
   
   1 cup (85 g) shredded Parmesan, or mozzarella (115 g), or other cheese
   
   1 tablespoon (15 ml) olive oil

2. 1. Preheat your oven to 375°F (190°C, or gas mark 5).
   
   2. Line a baking sheet with parchment paper or a nonstick mat.
   
   3. Place the coconut flour and salt in a bowl and blend with a fork or whisk.
   
   4. Add the eggs, cheese, and olive oil to the coconut flour mixture and blend well with a spoon or spatula. The dough will be wet.

3. 5. Using a spatula or spoon, spread the dough out into one or two flatbreads that are about 1/4-inch (6 mm) thick, or the thickness you prefer.
   
   6. bake for 15 minutes. If you’re adding toppings, bake the bread for only 10 minutes, add the toppings, and continue baking for another 5 to 10 minutes, depending on your toppings.

4. 7. Slice and serve warm or at room temperature. Store in a sealed container at room temperature for a few days, in the refrigerator for about a week, or in the freezer for a few months.

5. For Pesto:
   1 cup (20 g) packed fresh basil leaves
   
   1 large garlic clove
   
   3 tablespoons (25 g) pine nuts
   
   1/4 teaspoon salt
   
   3 tablespoons (45 ml) olive oil
   
   1 teaspoon (5 ml) lemon juice
   
   FOR TOPPING:
   
   1 cup (115 g) shredded mozzarella or other cheese
   
   1 cup (150 g) Roasted Cherry Tomatoes (page 152), sun-dried tomatoes (110 g), or tomato sauce (245 g)

小貼士

For a focaccia-style topping, try a sprinkle of coarse salt, chopped fresh rosemary, and Roasted Cherry Tomatoes