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Herbed Almond Flatbread

This almond flatbread is topped with a cashew cheese and roasted vegetables for a full meal.


  • 1 tbsp chia seeds
  • 1 1/2 cups blanched almond flour
  • 1/4 tsp Celtic Sea Salt
  • 1 clove garlic, minced
  • 1 tsp chopped fresh thyme
  • 1 tsp chopped fresh rosemary
  • 1 tbsp ghee*
  • 1 tsp apple cider vinegar


  1. Preheat oven to 375 F.
  2. Place chia in a bowl and cover with 3 tbsp warm water. Allow it to sit for 15 minutes until the chia releases its gel.
  3. Beat almond flour, salt, garlic, herbs and ghee together until it forms a coarse dough. Beat in soaked chia and apple cider vinegar. Form the dough into 4 balls.
  4. Roll out the dough between 2 sheets of parchment paper until about 1/8 inch thick. Note that the dough is very fragile and can tear easily, so handle it with care.
  5. Gently lift the top piece of parchment paper off, then place the flatbreads onto a baking sheet or baking stone and bake for 10 to 12 minutes. Allow the flatbreads to cool completely, then top with cashew cheese and roasted vegetables.

*Dairy-free? Substitute coconut oil.

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