Protein Flatbread
This is a flour free, yeast free, gluten free and lactose free recipe, which I found on social media, but then changed over a number of months. It has become my go-to for creating a lunch wrap. Hope you like it?
Method
- 1
Heat the oven to 185 degrees.
- 2
Prepare a baking tray with baking paper - no oil needed if you use good quality baking sheets, otherwise coat with a little bit of oil.
- 3
Add the cottage cheese, eggs, Italian herbs, gluten free baking powder and the salt to your blender and whizz until completely smooth, and then just a little bit longer to add air to the mixture.
- 4
Pour the mixture onto the baking tray and smooth. Sprinkle with the chilli flakes and grated cheese.
- 5
Bake at 180 degrees for 20-25 minutes or until golden. You will have to watch it.
- 6
Cut in half while still warm and leave to cool on a baking tray. Make sure there is airflow underneath, or it will be more difficult to remove the baking paper.
Good to know
You can change the herbs to your taste, omit the cheese or chilli exactly as you like. The wraps will keep in the fridge for a few days. If you layer them with sandwich paper in between, they will feel less soggy. I use this for 2 wraps and just add mayo, salad and a slice of ham. I then have lunch to go with loads of protein.
Hungry for more allergy-friendly ideas?
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