Paleo Coconut Flatbread

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  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Soy Free
    Soy Free

The Jingslingers and their culinary and wellness philosophy changed my life, and I was honored to write the forward to their book.

Their book, Food With Benefits is not just another collection of healthy recipes. This book is next-level nutrition in the hands of culinary geniuses who are also wellness maestros. Joy and Jay harmonize encyclopedic knowledge of the power of superfoods, herbs and tinctures with brilliant flair for pairing flavors and textures that results in exquisite functional food that heals, balances, and nourishes in ways that surpass the imagination.

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Every recipe in the book has the base ingredients, and then you can "jing it up" with boosters, and then "sling it" to suit your own dietary preferences, such as vegan or paleo. "Everybody is welcome" at the Jingslingers' table, and there is something for everyone in this book.

There are recipes for kickass ketchup, spaghetti squash hashbrowns, silken kabocha bisque, immortal gut salad, gratitouille, charmed chili, jingsmacked kitchari, coconut whipped cream, superfood salted caramel, lemon curd, chocolate sauce, cannoli, coconut creme brulee, panna cotta, chocolotta truffle jinglato ice cream, brilliant brownies, epic eclairs, superhero doughnuts, slingshots, shortbread pie crust, living waters margarita, strawberry-basil lemontini, Blucidity shots, sleeping beatea, and these amazing gluten-free, vegan, paleo coconut flatbreads.

This vegan, paleo, grain-free, gluten-free flatbread is super easy, really versatile for wraps, tacos, and paninis, and is delicious. Add any fresh herbs and spices you fancy. I double the recipe and freeze the remaining flatbreads to use as I need them.

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Paleo Coconut Flatbread

Paleo Coconut Flatbread

Makes 4 flabreads10 MINS

Optional Boosters:

  1. In a medium-size bowl, add all of the dry ingredients (including the maca booster, if using) and stir together until well combined. Gradually add ¼ cup of the melted coconut oil and all of the hot water, and stir until the mixture comes together in a dough.
  2. Allow the dough to cool for just a few seconds until comfortable enough to handle, and with your hands, split the dough into four equal balls.
  3. On a piece of parchment paper, use your hands to flatten and mold each ball into a tortilla-style disc about ⅛-inch thick. You could also use a rolling pin between two sheets of parchment paper. Work quickly, as the mixture gets more difficult to mold as it sits.
  4. In a small skillet or crepe pan over medium heat, warm 1 tablespoon of the remaining coconut oil and cook the first flatbread for about 2 minutes until lightly browned. Flip the flatbread over, and brown the other side. Add more coconut oil, if needed. Repeat this process with the remaining three flabreads. You may need more coconut oil to cook them all.

The flatbreads will keep nicely in the fridge for about 3 days, and can be frozen for up to 30 days.

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