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. 

(Servings: Makes roughly 10 flatbreads)
Gluten Free, Grain Free


  • 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


-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 ¼â€ 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


  • 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


-Mix all ingredients together in a bowl, chill, & serve!