Gingerbread Flatbread with White Chocolate & Peppermint
Author: Alexa Schirm
Serves: 10
- 1 cup Tapioca Flour
- ¼ cup + 2 Tbsp coconut flour
- 3 Tbsp flaxseed meal
- 1 tsp salt
- 2 tsp cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp allspice
- ½ cup olive oil
- ½ cup warm water
- ¼ cup coconut sugar
- 2 eggs, whisked
- 6 oz white chocolate
- 6-8 peppermints crushed
- Preheat oven to 450 degrees. Place baking stone in the oven while it preheats.
- Meanwhile, mix Tapioca Flour, ¼ cup Coconut Flour, Flaxseed Meal and Salt and spices in a bowl.
- Add olive oil to a large measuring cup and then add warm water and sugar. Add eggs to this mixture and slightly whisk until mixed.
- Combine dry and wet ingredients, mixing thoroughly.
- Add additional coconut flour as needed. It should end up being a very sticky dough that can be flattened with a spatula.
- Let sit a few minutes to let coconut flour absorb water.
- Pour onto parchment paper and spread with spatula to ¼-1/2 inch thick, making as many flatbreads as you would like.
- Carefully place parchment paper on pizza stone and bake 8-12 minutes or cooked through but still soft.
- Remove and let cool.
- Meanwhile melt chocolate in a double broiler and drizzle all over the crust.
- Top with crushed peppermint and let set.
- Cut and Enjoy!
Recipe by Simple Roots at https://simplerootswellness.com/gingerbread-flatbread-white-chocolate-peppermint/
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