Paleo Flatbread

The other night I was craving some sort of bread to go with our amazing dinner, just a side of some garlic bread of some sort. I came across a Paleo friendly flatbread that had a simple 3 main ingredients… well there is not really a whole lot that is simple about this recipe but the end result tasted exactly like garlic bread so I really can’t complain about the elbow grease that was involved. (Hint to Tyrel; Maybe a  hand mixer  would be beneficial gift someday…not for our anniversary though)


1/3 cup cooked, drained, and puree veggies (you can probably use about anything; I used cauliflower and it tasted great!)

4 egg yolks

6 egg whites (save the extra 2 yolks for something else)

1 tsp salt (I think next time I’ll use 3/4 tsp)

Coconut Oil to grease the pan (and you really need to grease the pan, we had to chisle the bread out of the pan!)

Directions: Preheat oven to 300 degrees F. Cook and puree veggies.  If you already have leftover veggies, go ahead and puree them.  I tried to get a nice, smooth consistency.  You want the mash to be pretty thick, so make sure you drain your veggies first before you puree. Separate eggs.  Beat egg whites with salt until they are stiff. I totally recommend a hand mixer, I tried this by hand and felt like I had Popeye arms at the end.. Mix yolks with veggies.

Carefully fold veggie/yolk mixture with egg white mixture until blended. Grease the pan like crazy! I used a 9 x 13 pan, but maybe a smaller pan would work better since you want to have it a little thicker. Then spread mixture over pan, then cook until top is lightly golden browned, about 30 minutes. I cut the ‘bread’ into square pieces and chisled out of the pan to serve. Hopefully if I make this again I will up the grease in the pan and make them a little thicker, but it was a family favorite everyone loved them!

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