Recipe: Savory AIP Flatbread with Coconut FlourDescription: A delicious and versatile flatbread made with coconut flour, perfect for the Autoimmune Protocol diet. Serve it as a base for toppings like avocado and grilled chicken.Serves: 4 people Total Time: 25Difficulty: Easy to follow Ingredients needed: 0.5 cup coconut flour, 1 teaspoon garlic powder, 0.25 teaspoon baking soda, 0.25 teaspoon salt, 2 tablespoon olive oil, 0.5 cup water, 1 tablespoon rosemary, 1 tablespoon thymeInstructions: Preheat your oven to 180°C (356°F) and line a baking sheet with parchment paper. In a mixing bowl, combine coconut flour, garlic powder, baking soda, and salt. Add olive oil and water to the dry ingredients, stirring until a dough forms. If the dough is too dry, add a bit more water, one tablespoon at a time. Fold in the chopped rosemary and thyme until evenly distributed. Divide the dough into 4 equal portions and roll each portion into a ball. Place each ball on the prepared baking sheet and flatten into a round, thin flatbread about 0.5 cm thick. Bake in the preheated oven for 12 to 15 minutes, or until the edges are golden brown. Remove from the oven and let cool slightly before serving. Serve the flatbread with AIP-friendly toppings such as mashed avocado, grilled chicken, or a drizzle of olive oil. Enjoy!Perfect for: Meal planning, weekly preparation, home cooking Tags: AIP, gluten-free, paleo, flatbreadThis Savory AIP Flatbread with Coconut Flour recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 25 minutes. Great for weekly meal prep and family dinners.