Ingredients
● 1 ½ cups blanched almond flour
● ¾ cup tapioca flour
● 1/3 cup (2 TBS whole seeds) ground flax or ground chia seeds (Optional)
● 7 drops of liquid stevia
● ½ teaspoon baking soda
● ½ teaspoon sea salt
● 4 organic eggs
● 1/3 cup plain organic yogurt, preferably full fat or low fat
● Any dried herbs, Italian seasoning, or whatever seasoned salt you like.
Directions
- Pre-heat oven to 350º.
- In a large bowl, combine almond flour, tapioca, ground flax or chia (optional), baking soda, and salt.
- In a small bowl, blend eggs, Stevia, and yogurt with an electric mixer for about 30 seconds.
- Add the egg mixture to the dry ingredients and use a mixer or stir to combine until it forms a sticky, wet dough.
- Pour batter onto a 12×16 jelly roll pan/cookie sheet lined with parchment paper or a silicone baking mat. Smooth batter out with a spatula over the entire surface area, so it is
thin and even. - Sprinkle herbs or whatever seasoning you like evenly over the dough.
- On the center rack of the oven, bake at 350º for 8 minutes, or until a toothpick inserted into the center comes out clean. Don’t over bake or it will be too dry.
- Cool and cut into the desired size. I like using a pizza cutter to do this.
