Ingredients: Ingredients: • 1 cup coconut flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1/2 cup unsweetened almond milk or other non-dairy milk

• 2 tablespoons of your preferred egg substitute, such as flax meal or chia seeds

Instructions:

1. In a medium bowl, whisk together the coconut flour, baking powder, and salt.
2. In a separate bowl, mix together the non-dairy milk and egg substitute until well combined. Let the mixture sit for 5 minutes to thicken.
3. Add the dry ingredients to the wet ingredients and stir until well combined. The batter should be thick and sticky.
4. Preheat a large skillet over medium heat.
5. Scoop 1/4 cup of batter onto the skillet for each flatbread and spread it out into a thin, circular shape.
6. Cook the flatbread for 2-3 minutes on each side, or until lightly golden brown.
7. Repeat with the remaining batter. This recipe makes approximately 8 flatbreads. The non-dairy milk and egg substitute help to bind the ingredients together and give the flatbread a tender texture. Enjoy your oil-free coconut flour flatbread with your favorite toppings, such as hummus, avocado, or cheese.