Honey Potato Flatbread

Honey Potato Flatbread
1/2 c. Ener-G potato starch flour
1/2 c. organic brown rice flour
1 heaping T. non-aluminum baking powder
1 heaping t. baking soda
1 t. sea salt
3-4 T. honey or agave nectar
heaping 1/4 c. organic apple sauce
1 T. Smart Balance vegan butter

Preheat the oven to 425. Mix everything together in a large bowl. Spray cookie sheet or baking ban with non-stick spray. Spoon the dough onto the cookie sheet and bake at 400 for 10-12 minutes or until golden brown.

We used this flat bread as pita bread substitutes to go with my (upcoming) Greek Lamb and Roasted Red Pepper dish. These have a nice contrast of sweet from the honey and bitter from the potato starch; they are soft and crumbly and would work well as biscuits if you used about twice the flour (these didn't rise since I used applesauce and a small amount of flour).

Cindalou's Kitchen Blues: Healthy Celiac / Coeliac Recipes

1 comment:

  1. Hmm. This I might try for Rosh Hashana!

    Thanks for the recipe, Cindalou.


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