These paleo flat breads are brilliant because they are not only easy to make but so versatile, making them perfect if you’re new to healthy eating or short on time. Plus, they can be made ahead of time and stored in the freezer, ready to defrost and use at your convenience.
5 Healthy Meal Ideas Using These Flat Breads:
- Crepe escape: spoon on some coconut yogurt (I like coyo) or nut butter, add some fruit, a pinch of cinnamon and you’ve got yourself a delicious breakfast crepe
- Souper duper: serve with your favourite soup
- Avo go: spread with avocado, add prawns, mushrooms, spring onion and rocket for a tasty wrap
- Pizza me: top with tomato sauce, bell pepper, mushrooms, chicken and vegan cheese (like this one) or this creamy nut cheese for an epic anti-inflammatory pizza extravaganza
- Tear ‘n share: accompany with dips like guac, babaganoush, nut cheese or salsa, and they’ll make a great party plate
Why Are They Called Flat Breads?
Flat breads get their name based on the fact that don’t contain a raising agent so after cooking they remain fairly flat. Flat breads include: naan, pita, and roti.
Whats Makes These Flatbreads Paleo?
These paleo flat breads contain just four main whole food ingredients: almond flour, tapioca flour, turmeric, and coconut milk. They are fairly low in carbohydrates, provide healthy fats, some protein (from the almonds), anti-inflammatories and are naturally dairy and gluten free. Bonus; they also happen to be vegan friendly.
What Are The Benefits Of Turmeric?
Turmeric is an essential in my spice cupboard. My top reasons for loving this Indian spice are its anti-inflammatory, anti-oxidant, brain and mood boosting properties.
You may not know, but the majority of western diseases are actually caused, or triggered into being active, by chronic, long term inflammation in your body. This is one of the many reasons why I am so passionate about utilising food as a tool to heal and nourish my body. If a simple spice can help you live a happier, pain and symptom free life, why wouldn’t you eat it?
I highly recommend incorporating turmeric into your diet if you have an auto-immune or inflammatory disease such as rheumatoid arthritis, Crohn’s or ulcerative colitis. Turmeric is also hugely beneficial if, like me, you suffer with leaky gut, IBS or acne. Plus, it can reduce post workout muscle inflammation and soreness.
It is the compound curcumin that gives turmeric its beneficial properties. To get maximum potency from the curcumin, pair it with black pepper. Black pepper contains the compound piperine which boosts the anti-inflammtory effects of turmeric by up to 2000%!
Be aware that a little turmeric goes a long way, as it does have quite a strong and slightly bitter taste. I love adding it to breads, rice dishes, soups, and even smoothies.
Top tip: thoroughly wash your hands before touching any fabric because turmeric stains. RIP to my once white towels.
- Pop a non-stick frying pan on a low to med heat. I didn’t need to use any oil but if you need to, add a little coconut oil.
- In a bowl, mix all the dry ingredients together.
- Shake the coconut milk can, then add to the bowl and combine until smooth.
- Ladle the mixture into the centre of the pan.
- Tilt the pan to spread the mixture into a rough tear drop shape.
- Cook until firm and slightly browned. Flip and cook the other side.
- Repeat until all the mixture is used up.
- Cool on paper towel.
- Serve, store in the fridge, or freeze for later.
*check the ingredients! Standard coconut milk tends to contain preservatives, stabilisers and emulsifiers (i.e nasties that can trigger unwnated symptoms).
I have found a couple of heaped tbsp coconut yogurt + a few tbsp water also works if you don’t have canned coconut milk