Flatbread with peanut butter or jelly recipe

Ingredients

• ½ cup (56 g) coconut flour
• 2 tablespoons (16 g) psyllium husk powder
• 1 tablespoon (12 g) coconut palm sugar
• 1 teaspoon ground cinnamon
• ¼ cup (54 g) coconut oil
• 1 cup (235 ml) boiling water
• 1/3 cup (75 g) sunflower seed butter
• 10 strawberries, thinly sliced

1. Preheat the oven to 375°F (190°C, or gas mark 5). Line a baking sheet with parchment paper. In a medium bowl, mix together the coconut flour, psyllium husk powder, coconut palm sugar, and cinnamon. Add the coconut oil and hot water and stir it all together.
2. Spread the dough out on the lined baking sheet. With a rolling pin or glass, flatten out the dough as evenly as you can so it’s about ½ inch (1.5 cm) thick. Bake 15 minutes, or until a toothpick inserted in the middle comes out clean. Then move to a cooling rack and allow to cool to room temperature.
3. Once the dough is cool, spread the sunflower seed butter and strawberries (or whatever fruit you would like). Then carefully roll the “bread” and slice, with a pizza cutter or knife, into 3 inch (7.5 cm) pieces.