Cranberry Cinnamon Flatbread (Grain-Free, Dairy-Free, Egg-Free, Nut-Free, Refined Sugar-Free)
Soft and chewy inside with a crispy exterior, this pumpkin seed flatbread has a hint of sweetness from the dried cranberries and a sprinkling of sugar. You can use whatever type of granulated sugar you prefer for this recipe, including coconut palm sugar or xylitol.
Yield: One 12 x 14 inch rectangle
1 3/4 cup pumpkin seed flour
3/4 cup plus 3 tablespoons arrowroot starch (sub: potato or tapioca starch)
2 1/2 teaspoons guar gum or xanthan gum
4 teaspoons baking powder (grain free baking powder recipe)
½ teaspoon fine grain sea salt
1/2 teaspoon ground cinnamon
1 1/2 cups water
¼ cup olive oil
1/2-1 cup dried cranberries
1-2 tablespoons granulated sugar (coconut palm sugar, xylitol, sucanat, etc.)
Best when eaten fresh from the oven, but leftovers can be stored in an airtight container in the fridge for days or frozen for later use.
Note: These cannot be made without guar gum or xanthan gum, although you're welcome to experiment.
An original recipe by Iris Higgins @The Daily Dietribe www.thedailydietribe.com