Here is a great recipe that is gluten free, nutritious, and really delicious. It would be a perfect snack for your next gamely watch party or a simple summer picnic, and best of all it won’t throw you off track! No one will know it is gluten free, and really you can serve this with anything where you would otherwise use pita bread. You can even add a little unflavored protein powder for some extra energy. Just make sure you adjust the other flours to accommodate the protein. For an elevated flavor add a little lemon zest, as it goes well with rosemary and will help keep it on the savory side. Make it in a cast iron skillet for best results. It will go so fast you made need two of them!!!
1 cup tapioca flour
1/4 cup coconut flour
1/2 tsp garlic powder
1/4 tsp sea salt
1/2 can coconut milk (full fat)
1/4 cup coconut oil
1 egg, room temperature
2 tsp rosemary, chopped
1/4 tsp cracked black pepper
2 medium Japanese eggplants (if using regular eggplant, sprinkle salt on it at least 30 minutes before using to take the bitterness away.)
1 large clove garlic, grated or finely minced
1 medium lemon, juiced
2 tbsp tahini
2 tbsp fresh parsley or basil, chopped
1 tbs avocado oil (for roasting)
Preheat oven to high broil (or medium if you have the ability) and position a rack at the top of the oven.
Slice your eggplant into 1/4 inch rounds, sprinkle with sea salt, and place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.
Arrange on a baking sheet and drizzle with avocado oil and a pinch of sea salt. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown. Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes.
Peel away most of the skin of the eggplant (a little is OK) and add flesh to a food processor. It should be soft and tender and the skin should come off easy.
Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Add herbs last and pulse to incorporate. Taste and adjust seasonings as needed. Turn oven to 450 degrees.
Cut parchment paper to fit the bottom of a large cast iron skillet. Place the parchment paper lined skillet in the oven while the oven preheats.
In a large bowl whisk together the tapioca flour, coconut flour, garlic powder, onion powder and salt. In a separate bowl, mix together the coconut milk, coconut oil and egg.
Pour over dry ingredients. Set aside for 5 minutes.
Remove hot skillet from oven and pour the batter into the skillet. Using a spatula, spread out the the mixture to 1/3 to 1/4 inch thickness. Bake for 10-15 minutes or until it is cooked thoroughly and the edges are slightly brown.
Cut into strips and spread on roasted eggplant.
Nutrition Facts (per 1/6 of flatbread + 1tbs eggplant): 321 calories, 17g fat, 39g carbs, 3g protein