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)
Ingredients:
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)
Directions:
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!
stephanie
Mar 7, 2012 -
I didnt have luck with this recipe
I’m sad because it looks so good. My dough was really wet seeming and the cooked product just crumbled. I tried again and used 4 more tablespoons of arrowroot, but with each tablespoon the consistecy never seemed to change. I used store bought almond meal…maybe that was the problem? I’m not sure what I did wrong.
Jennifer
Mar 7, 2012 -
Hi Stephanie–I used almond pulp that I dried after making almond milk…after (recently) starting to cook with actual almond flour, I have noticed the texture is totally different. I’d like to try to make this recipe with almond flour, but haven’t tried it yet. I do think that is probably the difference. Almond pulp is a lot coarser and drier than almond flour. If I get the recipe to work with actual almond flour, I’ll post the recipe. Sorry it didn’t turn out for you!
Jennifer
Mar 8, 2012 -
Oh wow–I attempted to modify the recipe to make it work with actual almond flour instead of almond pulp…and was NOT successful. I’m sorry! I’m not sure what to substitute for the same texture as dried almond pulp. I’ll let you know if I figure out another substitute for it!
Melissa
Dec 29, 2011 -
Hi, for those of us who can eat wheat and oats, might you please pass along the original Scandinavian recipe? Thank you!
MK
Jennifer
Jan 12, 2012 -
Hi Melissa! I will try email the recipe to you. It actually is a lot longer and complicated so I will just email it instead of posting the whole thing here
Holly
Jan 7, 2013 -
Hi Jennifer,
I came across your site looking for flatbread. I was so happy to see you have it posted. My grandmother used to make it all the time for us. I was given a recipe and am saddened that I lost it. I was wondering if you wouldn’t mind sharing your original recipe with me? My grandmothers called for wheat germ, and was rolled out to what she would refer to as “sheet paper” thin.
Thanks
Holly H
Jennifer
Jan 12, 2013 -
This totally goes against this website
but here goes.
2 cups quick oatmeal
2 cups buttermilk
(combine above in a bowl)
add:
1/2 cup melted shortening
add:
1 cup whole wheat flour
2 cups regular flour
1 Tbsp. salt (I think!!)
1/2 cup sugar
Mix until well mixed. Roll out on floured board. Cut into squares. Bake on a cookie sheet 350 to 375 degrees until lightly browned.