Grain-Free, Gluten-Free
Serves 4
Ingredients:
- 1 egg, preferably from pastured hens ( I use bio)
- 1/2 cup packed grated Parmesan cheese ( for all the cheese in this recipe I use bio goat)
- 1 cup packed shredded cheddar cheese
- 2 tb plain whole milk yogurt ( I use bio raw goat)
- 1/4 cup arrowroot*
- pinch cayenne pepper
- pinch fine ground celtic sea salt
- 1/4 tsp baking soda
Instructions:
1. Preheat the oven to 350 degrees F.
2. Combine all ingredients in a medium bowl. Mix with a hand mixer until well-combined. [Elizabeth: I used my standing mixer for this recipe, but a hand mixer would definitely work just as well.]
3. Spread the mixture onto a baking sheet lined with parchment paper. silicone spatula to spread the mixture out as thin as you can make it without seeing any holes.
4. Bake at 350 degrees for 18-22 minutes. The edges should be very browned, and the top should be nicely browned.
5. Remove from the oven and cool for a few minutes. Then use a pizza cutteror knife to cut the bread into wedges or pieces.
6. Serve! Leftovers can be refrigerated in an airtight container.
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