Diabetic Garlic Butter Flatbread

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Diabetic Garlic Butter Flatbread

Ingredients:

For the Flatbread:

  • 1 1/2 cups almond flour

    • A low-carb flour substitute that gives the flatbread a light, tender texture.

  • 1/4 cup coconut flour

    • Adds fiber and helps bind the dough, complementing the almond flour.

  • 2 teaspoons baking powder

    • To help the dough rise slightly and become fluffy.

  • 1/2 teaspoon garlic powder

    • Infuses the flatbread with savory garlic flavor.

  • 1/4 teaspoon salt

    • Enhances the overall flavor of the bread.

  • 2 large eggs

    • Acts as a binder for the dough and adds richness.

  • 1/4 cup water

    • For the dough’s consistency.

  • 1 tablespoon olive oil

    • Adds moisture and flavor to the dough.

For the Garlic Butter:

  • 2 tablespoons butter

    • The base of the garlic butter, for richness and flavor.

  • 2 cloves garlic, minced

    • Fresh garlic adds the perfect aromatic and savory punch.

  • 1 tablespoon fresh parsley, chopped

    • For garnish, giving the flatbread a fresh and herbal flavor.

Instructions:

  1. Prepare the Dough:

    • In a large mixing bowl, combine the almond flour, coconut flour, baking powder, garlic powder, and salt. Mix well.

    • In a separate bowl, whisk the eggs, water, and olive oil. Pour this mixture into the dry ingredients and stir until a dough forms. It will be a little sticky but should hold together.

  2. Shape the Flatbreads:

    • Divide the dough into 4 equal portions. Roll each portion into a ball and then flatten it with your hands or a rolling pin until it’s about 1/4 inch thick.

  3. Cook the Flatbreads:

    • Heat a large skillet over medium-high heat. Once hot, place the flatbread in the skillet and cook for 2-3 minutes on each side, or until golden brown and slightly crispy. Repeat with the remaining portions of dough.

  4. Prepare the Garlic Butter:

    • While the flatbreads are cooking, melt the butter in a small saucepan over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant. Remove from heat.

  5. Serve:

    • Once all the flatbreads are cooked, brush them generously with the garlic butter and sprinkle with fresh parsley.

Benefits:

  • Low Carb: Made with almond and coconut flour, this flatbread is a great option for those following a low-carb or diabetic-friendly diet.

  • Healthy Fats: The use of olive oil and butter provides healthy fats that can help keep you feeling full longer.

  • Blood Sugar Friendly: The ingredients used in this recipe have a minimal impact on blood sugar levels, making it an excellent choice for people with diabetes.

  • Rich in Flavor: The garlic butter adds a savory, aromatic flavor that makes this flatbread a perfect complement to any meal.

Nutritional Info (Approximate per serving, 1 flatbread):

  • Calories: 180-220 kcal

  • Carbohydrates: 6-8 g (net carbs)

  • Protein: 6-8 g

  • Fat: 14-16 g

  • Fiber: 4-6 g

  • Sodium: 300-400 mg

Tips:

  • Make Ahead: These flatbreads can be made in advance and stored in an airtight container in the fridge for up to 3 days. Reheat them in a skillet or microwave before serving.

  • Add Extra Flavor: You can add herbs like rosemary, thyme, or oregano into the dough for extra flavor.

  • For Crispier Flatbreads: For a crispier texture, brush the flatbread with a bit more olive oil before cooking.

  • Customize with Toppings: These flatbreads are great for wraps or as a side to your favorite low-carb dips and spreads.

Frequently Asked Questions (Q/A):

Q1: Can I use a different flour instead of almond and coconut flour?
A1: Unfortunately, traditional wheat flour would make this recipe higher in carbs, which is not ideal for those following a diabetic or low-carb diet. You can experiment with other low-carb flours, like flaxseed meal or sunflower seed flour, though the texture may vary.

Q2: Can I make this flatbread without eggs?
A2: Yes, you can try using a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) as an egg substitute, although it may change the texture slightly.

Q3: Can I freeze these flatbreads?
A3: Yes! These flatbreads freeze well. After cooling, wrap them tightly in plastic wrap or parchment paper and store in an airtight container or freezer bag for up to 1 month. Reheat in a skillet or microwave when ready to serve.

Q4: Can I make this recipe dairy-free?
A4: Yes, you can replace the butter with a dairy-free alternative such as coconut oil or olive oil, and use a dairy-free yogurt or sour cream if you wish to top the flatbread with something creamy.

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