Grow your garden on your plate :)

With all of the beautiful and edible flowers and herbs that are growing right now, feel free to decorate your flatbreads for an extra special meal or garden party. Here on these flatbreads, I used pea shoots, pea tendrils, rose, nasturtiums, rose geranium, calendula blossoms, chives, lavender, and coreopsis. Have fun and let me know how you decorate your own.

These flat breads are super easy to make...just a few ingredients and herbs and spices if you desire. Tigernuts offer a safe and delicious option for those who are on a diet with restrictions due to food sensitivities/allergies.
Tigernut flour is slightly sweet and nutty in flavor but are not actually nuts. They are tubers, like sweet potatoes, but smaller in size.

They are high in nutrients, fiber, and antioxidants. I use this flour in place of gluten and/or other gluten free flours in recipes with excellent results.

I make these flat breads and top them with either ghee or a homemade herbed butter, which is scrumptious! Recipe below for the butter too :)

Tigernut Flat Bread

2 and 1/4 cups tigernut flour (you may substitute another gluten free flour here if you wish)

1/2-3/4 cup fresh chopped herbs of choice (I love a blend of rosemary and sage but use whatever you desire)- this is optional, do not need to add the herbs if not desired but adds a lovely herbed and savory touch to your flatbread -or 1 TBSP dried herbs of your choice

1 tsp aluminum free baking powder

1 tsp salt

2 TBSP butter (softened) or ghee

1/3 cup dairy free milk or milk of choice with 1 TBSP raw Bragg's Apple Cider Vinegar

1 cup water

Mix all ingredients together well and pour batter into a greased parchment paper lined cookie sheet. Bake at 350 degrees for 30-40 minutes or until flatbread is nicely golden brown on top and your desired crunchiness/cripsness.

Serve with Herbed Butter below for an extra special treat!

Here is the organic Tigernut flour I use and recommend:

Top with Herbed Butter below if desired:

1 cup softened organic butter (salted)

2-3 cloves fresh garlic (minced)

1/2 cup fresh chopped (chopped fine) herbs of your choice...chive blossoms, chives, rosemary, thyme, parsley, sage, tarragon, nasturtium, basil- all make wonderful herbed butters! May half recipe if desired. Keep refrigerated and use within a week to 10 days.

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