#LCHF Herbed Coconut Flour Flatbread

I finally got around to buying Coconut Flour and Coconut Oil, and what better way to celebrate these newly acquired goodies than trying to make an #LCHF no-no into an #LCHF yes-yes? 😛 Why Coconut Flour? Because based on my scouting around, both in store and online, it costs less and you use less of it versus Almond Flour. Here’s the rub though – it soaks up liquid at the rate that Germany scored goals in last night’s match against Brazil, so getting the liquid ratio correct is a bit tricksy.

I started off with the recipe from The Coconut Mama for their Grain Free Coconut FlatBread, but wasn’t happy with how dry my mixture was, so I nabbed a few ideas from Free Coconut Recipes for their Coconut Pizza Crust, and added a bit of milk and some herbs for flavour.

Here’s my version and the end result was tasty, if a bit dry for my liking – I’d melt some butter on it once baked to add back some moisture to the flat bread. Having said that, I guess it really is personal preference as the other half really liked it.

3 Tbs Coconut Flour
1/2 cup full fat milk
2 eggs, whisked
2 Tbsp Coconut Oil, melted (good luck with this – in these temperatures the stuff is like candle wax hahahahaha)
1 Tbs dried Thyme
1 Tbs Mediterranean Roast Rub

Mix all your dry ingredients together and blend well. Melt your coconut oil in the microwave, and add to your whisked eggs. Blend all ingredients well together and let your batter stand for a while. Ideally now is when you turn your oven on to preheat it – this will give your mix a while to stand and the coconut flour a chance to absorb all it is going to absorb. Pre-heat your oven to 180 Celcius. Check on your batter – if it is too dry for your liking, add a bit more liquid (teaspoons at a time, seriously), if too liquid, same with the coconut flour. When you’re happy, spread it on a well greased baking tray (I use Spray & Cook) and put into the oven for 15 minutes a side.

We had this with a habanero & sour cream liver dish that I made up last night and really enjoyed – will post up that recipe tomorrow, but I’m looking forward to other applications and tweaks on this formula.

The science behind LCHF – video

If you’re anything like me, reading recipes and looking at pretty pictures galore of scrumptious legal dishes is easy in a book – but start in on the science behind it and I quickly lose interest in the figures and stats provided…. *yawn*. So here is a very educational and fascinating presentation given at the Central Coast Nutrition Conference by Eric C. Westman, M.D., M.H.S. of Duke University, Durham, NC on 1st March this year. It’s scientifc, yes, but in a way us laymen/women can understand. And boy is it scary. Paraphrasing two things that stood out for me the most and hit home:

– Eric was handed a book by a friend that detailed the dietary recommendations for diabetic sufferers in the early 1900’s – pre insulin and medication for Diabetics – the maximum recommended grams of carbs a day to stabilise their blood sugar at healthy norms? 10!
– A diabetic patient who got fed up with the Diabetic Institute guidelines said “The institute wanted me to be a GOOD Diabetic. I didn’t want to be A Diabetic”

Give it a listen (watch too if you can – the videographer zooms in so you can see the graphs Eric is referencing in test results), I’m sure you’ll find it as interesting as I did.