Baking · Bread & rolls
Coconut & Flax Flatbreads
Thin oven-baked seed flatbreads made with unsweetened coconut, almond meal and ground flax.
- Prep
- 20 min
- Cook & rest
- 25 min
- Total
- 45 min
- Servings
- 6
- Method
- Oven
MAKE IT YOUR PORTION
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Original recipe: 6 servings.
Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.
For part of a raw egg, beat it first, then weigh the amount you need.
FOR 6 servings
Ingredients
Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.
- Desiccated coconutdesiccated and unsweetened, finely ground70 g
- Flaxseedfinely ground60 g
- Almondsfinely ground80 g
- Eggbeaten100 g
- WaterDrinking water160 g
- Olive oilSalad or cooking oil20 g
- Baking powderDouble-acting, sodium aluminum sulfate5 g
- SaltTable salt2 g
Your selected servings and scaled amounts go into the calculator, where you can adjust ingredients individually.
STEP BY STEP
Let’s make it.
- Heat the oven to 375°F (190°C) and line two trays. Mix the coconut, ground flax, almond meal, baking powder and salt.
- Stir in the eggs, water and oil. Rest for 10 minutes, until the mixture forms a thick, spreadable dough.
- Divide into 6 portions. Press each portion between sheets of baking paper into a round about 12 cm wide and 4–5 mm thick; peel off the upper sheet.
- Bake for 18–23 minutes, rotating trays halfway through, until the edges color and the centers are set. Do not bake until hard if you want soft flatbreads.
- Cool for 5 minutes before lifting from the paper. Divide into 6 servings.
Kitchen notes
- Use ground desiccated coconut, not coconut flour; their absorbency is very different. These are small flatbreads rather than flexible wheat wraps.
ESTIMATED · PER EQUAL SERVING
What’s in your portion?
- Total carbs
- 8.9 g
- Fiber
- 6.3 g
- Carbs − fiber
- 2.6 g
- Protein
- 7.6 g
- Fat
- 23.3 g
- Energy
- 261 kcal
Calculated from USDA ingredient records, divided into 6 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.
Sources & calculationUse a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗
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CARBPORTION · TAKE IT TO THE SHOP
Shopping list
Coconut & Flax Flatbreads
For 6 servings
Eggs & dairy
- EggRaw, whole, without shell100 g
Oils & fats
- Olive oilSalad or cooking oil20 g
Herbs & spices
- SaltTable salt2 g
Nuts & seeds
- AlmondsPlain80 g
- Desiccated coconutDried, unsweetened70 g
- FlaxseedWhole, ground for recipes60 g
Sauces & pantry
- Baking powderDouble-acting, sodium aluminum sulfate5 g
Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.
CarbPortion · /recipes/coconut-flax-flatbreads/
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