About a week or so ago I was making a batch of homemade mayo and I thought to myself — self, there has got to be other things to do with the left over egg whites from making mayo! I mean coconut macaroons are delightful and so are egg white scrambled eggs but there’s got to be something else! Then I also thought about flat bread pizza randomly the next moment. Which then had me thinking about flat bread in general.
I know, I know I confuse me too with how my brain thinks of food. But the craziness does have a point, I promise! I ended up using the egg whites to make flat bread! That’s right — flat bread. It’s stable enough to make a sandwich with and totally worthy of your next cheese board {I promise to do a post soon on how to put one together for cheap!}!
I’m working on an inexpensive flat bread pizza using this as a base and while I continue to do that, I wanted to pass this little gem along so you could make yourself a sandwich or you know, have a vessel for butter. Either way – whatever works for you!
Few things to note! I totally forget what “flat bread” tastes like. This is what I kind of remember it should be like. Thin, bread like, yummy, a vessel for a sandwich or cheese or butter. So if you’re new to paleo and this doesn’t hit that “flat bread” mark 100% you know why 😉
Secondly: Egg whites are delicate. They’re delightful and fluffy and pretty when beaten into stiff peaks but they are delicate. So add them in a little at a time to the mixture – the first little bit is going to take a bit to work in and then as you add more you’ll notice the batter get fluffier and fluffier — when it starts to get to that point be really cognitive that you aren’t overworking/mixing it all so you don’t deflate the egg whites!
Also, as always: I used rosemary but if you don’t have rosemary or you don’t like rosemary use whatever you have on hand. Basil would be nice, thyme could be nice — oh lemon balm might be a really nice thing to use in the summer! Just use what you have, don’t buy special.
I also used maple syrup in this because that’s what I normally have on hand — if you don’t have maple syrup you can try switching it out for melted raw honey. I don’t know if it’ll be the right taste but it should sweeten it up just a little and work really well with the apple cider vinegar {similar to my drop biscuits!}!
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Description
Easy and super yummy paleo + gluten free flat bread!
Ingredients
- 1 egg
- 1 cup almond flour
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon salt + extra
- 1 teaspoon dried rosemary + extra
- 3 egg whites, beaten into stiff peaks
Instructions
- Pre-Heat your oven to 350{F}
- In a medium size bowl, add in all the ingredients except for the egg whites. Before adding the almond flour make sure you swift it through a sieve to ensure there aren’t any clumps of almond flour!
- Mix all those ingredients together well and set aside.
- In a separate bowl beat your egg whites into stiff peaks.
- Slowly combine the beaten egg whites into the batter. Making sure to not overwork the batter so the egg whites don’t deflate {see above blog post for more information} as you fold them in.
- Once its all combine spread it out onto a parchment lined baking sheet. Spread it to the thickness of your choice — but I tend to go on the thinner side – but not so thin that you can see the parchment paper through the batter.
- I like to at this point sprinkle on a little more salt across the top and rosemary – that’s totally optional but it tastes super yummy!
- Bake for 12-16 minutes. Until it’s set, lightly golden brown and the edges are a bit extra golden brown.
- Optional: When it’s still warm brush on a small amount of extra virgin olive oil!
- Enjoy!
I think that’s about it — go enjoy this delightful, easy to make flat bread. Make a sandwich, treat yourself to some good quality cheese and fruit this weekend and have this along side. Actually — if you treat yourself this weekend can you invite me over? Or send some my way?! ‘Cause that sounds like a really good weekend treat!
xo
Liz-
