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First of all, these Kelp Flatbreads are just delicious. They freeze great, so are big-batch worthy, and gluten free and grain free so are great for a dinner party. Lily Harris, holistic health practitioner and recipe developer, figured out that adding our Ready-Cut Kelp to the mix adds that umami goodness while also adding additional nourishment.
Serve these up with any one of our ferments: Sea-Beet Kraut (seen here), Fermented Seaweed Salad, and Sea-Chi.
And for more kelp recipes, keep an eye on Instagram @atlanticseafarms and @lilyfeedsyou!
(Servings: Makes roughly 10 flatbreads)
Gluten Free, Grain Free
Ingredients:
-2¼ tsp active dry yeast
-1 cup warm water, not boiling
-2 tbsp honey
-1 egg, beaten
-1 tsp salt
-1¾ cups cassava flour
-1¼ cups almond flour
-1 cup arrowroot starch (also called arrowroot flour)
-1 packet Atlantic Sea Farms Ready-Cut Kelp, drained
-2 tbsp ghee
-1 head of garlic, minced
-Chopped cilantro, for topping
-Flakey sea salt, for topping
Directions:
-In a mixing bowl, whisk together your active dry yeast & warm water. Cover with a dish towel & let sit for 5-10 minutes, until bubbling & slightly foamy. This is best done in a warm area like the oven with the light on, a sunny window, or even outside.
-Once bubbling, stir in your honey, beaten egg, salt, cassava flour, almond flour, arrowroot starch, & kelp. Use your hands to form an evenly mixed soft dough.
-Cover the bowl of dough with a dish towel & let proof until it’s risen by roughly 25%, about 45 minutes.
-In a small saucepan, melt your ghee. Remove from heat & set aside. You will brush this on each cooked flatbread.
-Once dough has risen, tear two sheets of parchment paper to use for rolling out dough. Place one sheet of parchment paper on your flat surface, like a kitchen table or counter. In your hands, roll a ball of dough, roughly 2” wide, & place on the parchment paper. Gently smash the dough ball with your hand to flatten slightly.
-Place the second sheet of parchment paper on top & use a rolling pin to roll the ball of dough into a roughly ¼” thick flatbread.
-Roll out flatbreads using the rest of your dough. This will make roughly 10 flatbreads.
-Heat a pan or skillet or medium heat.
-In the meantime, line a baking sheet with parchment paper & set to the side. You will place all cooked flatbreads on this while you cook.
-Cook flatbreads one by one, 3 minutes on one side, 2 minutes on the other. Everyone’s oven is slightly different, so adjust timing & temperature accordingly, but we’re looking for browned flatbreads.
-Transfer each cooked flatbread to the lined baking sheet, coat with melted ghee, & sprinkle with chopped cilantro & flakey salt.
Notes from Lily:
**I recommend enjoying with a homemade tzatziki sauce & Atlantic Sea Farms Sea-Beet Kraut.
**These will last for roughly 2 weeks in the refrigerator when sealed in an airtight container, but I recommend eating as soon as possible.
**These can freeze for up to 3 months.
**If reheating, let thaw completely in the refrigerator, reheat in the oven at a low temperature, & brush with extra melted ghee for best results.
Lily Feeds You Coconut Tzatziki
(Servings: 3-4 servings)
Gluten Free, Dairy Free
Ingredients:
-1/2 cup coconut yogurt, unsweetened
-2-3 Persian cucumbers, sliced into half-moons
-Juice of ½ lemon, feel free to add zest too
-1/2 tsp honey
-1/4 tsp apple cider vinegar
-Salt & pepper, to taste
Directions:
-Mix all ingredients together in a bowl, chill, & serve!
