Yours, Lord, is the greatness and the power and the glory and the majesty and the splendor, for everything in heaven and earth is yours. Yours, Lord, is the kingdom; you are exalted as head over all.
My Mother-in-law has been in the hospital out of town recently and not being prepared for the trips we made to see her, we made some poor food choices on the road.
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| My superhero husband with his sweet mom and 3 of 5 sisters |
Getting back home and on track with eating healthy, I was craving sweets.
Rather than giving in and making more poor choices, I got into the kitchen and made use of the ingredients I had on hand.
I reworked an old and wonderful chocolate pie recipe, changing the milk to 1/2 full fat coconut milk and 1/2 almond milk, for the flour I used tapioca starch and for the sugar I used coconut sugar. The meringue is also made with coconut sugar. The crust is a wonderful and not at all mine honey graham cracker crust
I also made a sweet treat from one of my favorite savory recipes.
I can't say that I've created a new recipe but as of this week, I can say that I've created a paleo friendly sweet treat from a savory recipe that I adore!
YAY ME RIGHT!
I don't mean to sound so proud of myself...but...considering the fact that I've never really created anything and that after changing eating habits, I had to relearn how to cook, I am feeling quite accomplished.
Add in the fact that they turned out awesome on the 1st try, I can't help but be excited!
A wonderful base recipe is the only reason my creation was possible, I must share the credit! It's a wonderful Rosemary Garlic Flatbread that is so versatile, delicious and easy to prepare.
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| CINNAMON TOAST FLATBREAD |
FlatBread:
1 cup tapioca flour
¼ cup coconut flour, sifted
2 tablespoons coconut sugar
1 teaspoon cinnamon
½ teaspoon unrefined sea salt
½ cup full fat coconut milk
¼ cup ghee or grass fed butter
1 egg beaten
Cinnamon Butter:
2 tablespoons butter, softened
1 tablespoon coconut sugar
½ teaspoon cinnamon
Directions:
- Preheat
oven to 450 and place a pizza stone or thick pizza pan/cookie sheet into oven to heat up
- Gently
heat up coconut milk and ghee/butter in a small sauce pan until very warm
but not boiling
- Combine
dry ingredients in a large bowl. Pour coconut/ghee mixture on top. Mix
until thoroughly combined. Allow to sit for a couple of minutes to cool
and for coconut flour to absorb
- Add
beaten egg and mix again until combined
- CAREFULLY
remove hot stone/pan from oven, cover with parchment paper and pour
mixture into center. Using a spatula evenly spread mixture until it is
about ¼ inch thick. (My preferred method.. you can also prepare flatbread
on a cutting board lined with parchment paper and CAREFULLY slide the
parchment paper and flatbread onto hot stone )
- Bake
for 9-12 minutes.
- While
baking, mix together cinnamon butter ingredients
- Once
done remove flatbread to a cutting board and immediately top with cinnamon
butter
- Enjoy!
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| Topped here with an apple compote |
