
Haha, Paleo-Scandinavian…this phrase is like an oxymoron! BUT, I am Scandinavian and LOVE my Grandma’s whole wheat/oatmeal flatbread recipe…so I ventured to make my own…without oatmeal or whole wheat. I am happy to say that the end result satisfied my craving for flatbread! I think there are lots of versions and variations of flatbread, so I apologize if this is not what you were thinking it is. This version is thin and fairly crispy. We love it topped with butter and honey-sweetened strawberry freezer jam, but you can put whatever you want on it! Enjoy!
Flatbread (Paleo-Scandinavian Version)
Ingredients:
1 1/2 cup almond pulp flour (I dry my leftover almond pulp from making Homemade Almond Milk on a baking pan at 250 degrees until dried out. Then I put it in a blender or food processor to break up the clumps and make it more of a flour-consistency.) *NOTE: Almond flour does NOT work the same.
2 Tbsp arrowroot
1/2 tsp. salt
1/4 cup almond milk
1/2 tsp. lemon juice
3 Tbsp. softened butter
3 Tbsp. coconut oil, soft
1 1/2 Tbsp. honey
(extra arrowroot if needed)
Directions:
1. Preheat oven to 350 degrees.
2. Mix almond pulp flour, arrowroot and salt in a bowl.
3. Combine almond milk and lemon juice in a small bowl and let sit 1-2 minutes.
4. Add almond milk mixture, butter, coconut oil and honey to dry ingredients and mix well with a hand mixer.
5. Thinly, roll out dough between two pieces of parchment paper. You may need to add more arrowroot if the dough it too sticky. (I rolled mine to a thickness of about 1/8″ or less–the thinner you make it the crispier it will be.)
6. Cut into desired sizes with a pizza cutter or pastry cutter. (Mine range in sizes from 4″ x 3″ to 3″ x 2″.)
7. Using a metal spatula, carefully lift pieces of flatbread and place on a cookie sheet.
8. Bake at 350 degrees for 8-12 minutes or until edges start to brown. (Time will vary depending on how thick you make your flatbread.)
9. Remove from baking sheet to a cooling rack to cool. Top with butter and whatever else you like and enjoy!
Valan
Mar 25, 2016 -
Just a thought: Tapioca flour seems to be a much stronger thickener than arrowroot powder. For those hoping to make this recipe with almond flour, perhaps sub some tapioca flour for arrowroot, and perhaps some coconut flour in place of all being just almond flour, seeing as how coconut flour is a much drier flour.
Casey
Feb 9, 2014 -
Hi there!
Have you tried any other variations of this since posting this recipe? I’m wondering if almond meal, rather than flour would make any difference.. hmm. Either way, this looks great!
Jennifer
Feb 10, 2014 -
Actually what I used was leftover, dried out almond pulp from making almond milk…I’ve tried it with store-bought almond meal/flour and it doesn’t work the same. Sorry!
jay
Nov 11, 2013 -
Jennifer, couple things… thank you for clarifying the difference between almond flour and almond pulp, major difference! Also, it may ease your mind a bit on your Grandmothers original recipe if you allowed the oats and flour in the original recipe to soak in the buttermilk overnight thus fermenting and removing the phytic acid from the grains, rendering then much more digestible to the body and increasing the nutritive value and B vitamins. I would contend that her recipe IS paleo by simple definition of the word. Perhaps using regular rolled oats, non GMO flour, and an unprocessed sugar would make her version much more like the original Scandinavian flat bread. I seem to remember some talk about a Scandinavian group discussed by Weston A Price and his studies of indigenous peoples around the world who maintained very healthy diets by what many would consider “unhealthy” today. btw, what age did (has) your Grandmother reach? I bet she did just fine eating her original recipe for years and years. Please email me your thoughts if you would, I’d love to hear from you. I have many Norwegian friends that make a bread very similar to this. I’m sending them your version to see what they think.
stephanie
Mar 7, 2012 -
I didnt have luck with this recipe 🙁 I’m sad because it looks so good. My dough was really wet seeming and the cooked product just crumbled. I tried again and used 4 more tablespoons of arrowroot, but with each tablespoon the consistecy never seemed to change. I used store bought almond meal…maybe that was the problem? I’m not sure what I did wrong.
Jennifer
Mar 7, 2012 -
Hi Stephanie–I used almond pulp that I dried after making almond milk…after (recently) starting to cook with actual almond flour, I have noticed the texture is totally different. I’d like to try to make this recipe with almond flour, but haven’t tried it yet. I do think that is probably the difference. Almond pulp is a lot coarser and drier than almond flour. If I get the recipe to work with actual almond flour, I’ll post the recipe. Sorry it didn’t turn out for you!
Jennifer
Mar 8, 2012 -
Oh wow–I attempted to modify the recipe to make it work with actual almond flour instead of almond pulp…and was NOT successful. I’m sorry! I’m not sure what to substitute for the same texture as dried almond pulp. I’ll let you know if I figure out another substitute for it!
Melissa
Dec 29, 2011 -
Hi, for those of us who can eat wheat and oats, might you please pass along the original Scandinavian recipe? Thank you!
MK
Jennifer
Jan 12, 2012 -
Hi Melissa! I will try email the recipe to you. It actually is a lot longer and complicated so I will just email it instead of posting the whole thing here 🙂
Holly
Jan 7, 2013 -
Hi Jennifer,
I came across your site looking for flatbread. I was so happy to see you have it posted. My grandmother used to make it all the time for us. I was given a recipe and am saddened that I lost it. I was wondering if you wouldn’t mind sharing your original recipe with me? My grandmothers called for wheat germ, and was rolled out to what she would refer to as “sheet paper” thin.
Thanks
Holly H
Jennifer
Jan 12, 2013 -
This totally goes against this website 🙂 but here goes.
2 cups quick oatmeal
2 cups buttermilk
(combine above in a bowl)
add:
1/2 cup melted shortening
add:
1 cup whole wheat flour
2 cups regular flour
1 Tbsp. salt (I think!!)
1/2 cup sugar
Mix until well mixed. Roll out on floured board. Cut into squares. Bake on a cookie sheet 350 to 375 degrees until lightly browned.