Haha, Paleo-Scandinavian…this phrase is like an oxymoron! BUT, I am Scandinavian and LOVE my Grandma’s whole wheat/oatmeal flatbread recipe…so I ventured to make my own…without oatmeal or whole wheat. I am happy to say that the end result satisfied my craving for flatbread! I think there are lots of versions and variations of flatbread, so I apologize if this is not what you were thinking it is. This version is thin and fairly crispy. We love it topped with butter and honey-sweetened strawberry freezer jam, but you can put whatever you want on it! Enjoy!
Flatbread (Paleo-Scandinavian Version)
1 1/2 cup almond pulp flour (I dry my leftover almond pulp from making Homemade Almond Milk on a baking pan at 250 degrees until dried out. Then I put it in a blender or food processor to break up the clumps and make it more of a flour-consistency.) *NOTE: Almond flour does NOT work the same.
2 Tbsp arrowroot
1/2 tsp. salt
1/4 cup almond milk
1/2 tsp. lemon juice
3 Tbsp. softened butter
3 Tbsp. coconut oil, soft
1 1/2 Tbsp. honey
(extra arrowroot if needed)
1. Preheat oven to 350 degrees.
2. Mix almond pulp flour, arrowroot and salt in a bowl.
3. Combine almond milk and lemon juice in a small bowl and let sit 1-2 minutes.
4. Add almond milk mixture, butter, coconut oil and honey to dry ingredients and mix well with a hand mixer.
5. Thinly, roll out dough between two pieces of parchment paper. You may need to add more arrowroot if the dough it too sticky. (I rolled mine to a thickness of about 1/8″ or less–the thinner you make it the crispier it will be.)
6. Cut into desired sizes with a pizza cutter or pastry cutter. (Mine range in sizes from 4″ x 3″ to 3″ x 2″.)
7. Using a metal spatula, carefully lift pieces of flatbread and place on a cookie sheet.
8. Bake at 350 degrees for 8-12 minutes or until edges start to brown. (Time will vary depending on how thick you make your flatbread.)
9. Remove from baking sheet to a cooling rack to cool. Top with butter and whatever else you like and enjoy!