Description
A fun breakfast flatbread recipe for the Specific Carbohydrate Diet! This unique grain-free summery take on a flatbread has a sweet fresh blueberry filling that pairs perfectly with the salty asiago. SCD, Paleo, Grain-free, Gluten-free, Refined-Sugar-Free.
Ingredients
Crust:
- 1 cup almond flour
- 1/2 tsp. dried lemon zest
- 1/4 tsp. salt
- 1/4 tsp. cinnamon
- 1.5 tbsp. coconut oil, softened
- 1 egg
Filling:
- 1 cup blueberries
- 1/2 tbsp. lemon juice
- 1/2 tbsp. honey
Toppings:
- 1/3 cup shredded asiago cheese
- 2 tbsp. sliced almonds
- 1 tbsp. raw pumpkin seeds
Instructions
- Preheat the oven to 375F. Prepare a baking sheet by lining it with parchment paper and set aside.
- Make the flatbread crust first: combine the almond flour, lemon zest, salt, and cinnamon. Stir well, then add in the egg and coconut oil. Mix until a thick dough forms.
- Roll out the dough until its about 1/4″ thick on to the parchment paper. Mold into the shape & size you want your flatbread to be.
- Pre-bake the crust for 10-12 minutes, until the bottom and edges are just starting to turn golden brown.
- While the crust bakes, prepare the blueberry filling: combine the blueberries, lemon juice, and honey in a small stovetop pot and cook over medium heat for 10 minutes. Stir frequently.
- Evenly pour the filling on to the baked flatbread crust.
- Sprinkle the cheese, sliced almonds, and pumpkin seeds over the filling.
- Bake for 5 minutes, slice, and serve warm!
- Category: breakfast
- Method: bake
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 5
- Fat: 19
- Carbohydrates: 11
- Fiber: 2
- Protein: 7
Keywords: specific carbohydrate diet, healthy breakfast, paleo, SCD, paleo recipes, easy breakfast, healthy recipe, grain-free, refined-sugar-free