Coconut Flat Bread Peanut Butter and Jelly Rolls

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 ½ cup (56 g) coconut flour

2 tablespoons (16 g) psyllium husk powder

1 tablespoon (12 g) coconut palm sugar

1 teaspoon floor 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 fuel mark 5). Line a baking sheet with

parchment paper. In a medium bowl, combine collectively the coconut flour, psyllium

husk powder, coconut palm sugar, and cinnamon. Add the coconut oil and

sizzling water and stir all of it collectively.

2. Unfold the dough out on the lined baking sheet. With a rolling pin or glass,

flatten out the dough as evenly as you may so it’s about ½ inch (1.5 cm) thick.

Bake quarter-hour, or till a toothpick inserted within the center comes out clear.

Then transfer to a cooling rack and permit to chill to room temperature.

3. As soon as the dough is cool, unfold the sunflower seed butter and strawberries

(or no matter fruit you prefer to). Then rigorously roll the “bread” and slice,

with a pizza cutter or knife, into 3 inch (7.5 cm) items.

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