Myra Oney Health Coaching

Grain Free Flatbread

Prep Time

10 minutes

Prep Notes

Grain-Free Flatbread

These are absolutely delicious, nutritious, filling and gluten free.  If you have a nut allergy, you can substitute flax seed flour for the almond flour or, since almond flour can be pricey and this pretty much takes a whole bag, try mixing the almond with the less expensive flax seed or hazelnut flour.  You can also play with the spices, add Parmesan cheese, etc.  I ended up adding a bit of olive oil to make it easier to roll out. 

Cooking Time

15-20 minutes


2 pieces parchment paper (to fit your cookie sheet)  
3 1/2 cups almond meal 
1 teaspoon sea salt
3 tablespoons chia seeds (soaked in double the amount of water, more if needed)
2 teaspoons dried thyme or rosemary 
2 teaspoons garlic powder
3 tablespoons
sesame seeds


Kneed all ingredients to form a dough. Divide into two balls. Place dough on a sheet of parchment and press it out to start forming a rectangle.

Place second parchment sheet on top. Use a rolling pin to roll it out into a thin layer, less than 1/4 inch.

Score to the serving size you want; 4 x 4 inches will make 16 breads. Smaller pieces are less likely to crumble. I use a pizza cutter, but a sharp knife works as well.

Repeat with the second ball.

Bake in 350 degree oven until the edges brown and the middle is cooked through. Remove the outer pieces if they are browning faster, and continue baking the rest until done. There is forgiveness here and you can make them crispy or leave them spongy, 15-20 minutes.

Variations: For the herbs, try minced fresh rosemary and onion powder, chili pepper, lemon zest.


Chef Amy