1 pkg Bob’s Red Mill® Grain-Free Flatbread Mix
1/4 cup solid Coconut Oil
1/4 cup Milk or Dairy-Free Milk
1 cup chopped Strawberries
1 tsp Coconut Sugar or Golden Monk Fruit Sweetener, topping
- Preheat oven to 400°F.
- Pour flatbread mix in a medium bowl. Add solid coconut. Using a fork, cut oil into the mix until mixture looks like coarse pebbles. Place in the freezer for 10 minutes.
- Once chilled, add milk and eggs and stir gently until just mixed. Gently fold in strawberries until they are evenly distributed. Pour onto a piece of parchment paper. Wet your hands with water and form mixture into an 8-inch circle about 1 inch thick. Place the parchment paper in a 10-inch cast iron skillet or on a sheet pan.
- Slice into six even triangles and sprinkle with coconut sugar or monk fruit sweetener. Bake for 20-25 minutes, or until golden brown. Allow to rest for 5-10 minutes before serving.