This Cinnamon Raisin Flatbread is the sweet counterpart of the Italian Almond Flour Flatbread I posted a couple weeks ago. It makes a great breakfast addition if you’re on a gluten free diet (or even if you’re not). The almond flour base gives this quick and easy recipe some real food nutrition. Almonds are loaded with protein, healthy fats (MUFAs and some PUFAs), fiber, calcium, magnesium, and iron. Say bye-bye to empty calorie cinnamon raisin bread. . . this cinnamon raisin flatbread is light and fluffy, yet filling and nutritious.
If you don’t love raisins, you could also use juice-sweetened cranberries, dried currants, or any other dried fruit cut into small chunks. Or, just skip the raisins/dried fruit altogether.
Prep time: 10 minutes
Yield: 16 x 12″ rectangle
2 cups almond flour, blanched
1 tablespoon xanthan gum
4 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon sea salt
1/4 cup grapeseed oil (or olive oil)
1/4 cup maple syrup
1/2 cup raisins
1 teaspoon cinnamon-sugar (to sprinkle on top)
1. Preheat oven to 400 degrees F. Line a large baking sheet (half sheet, 18 x 13″) with parchment paper.
2. Combine almond flour, tapioca flour, xanthan gum, baking powder, and cinnamon in a large bowl.
3. Whisk water, maple syrup, and oil together in a small bowl. Slowly add water mixture to dry ingredients while stirring until well combined. Stir in the raisins. The dough should be pretty wet and sticky.
4. Pour the dough onto the center of the baking sheet and spread to all four corners with the back of a spoon or rubber spatula. Before baking, spritz with a little bit more oil and sprinkle with cinnamon-sugar.
5. Bake for 30 to 40 minutes. The flatbread is done when the top is golden brown and the center is no longer gooey. Allow to cool, cut, then serve. Store leftover flatbread in an airtight container in the fridge. Or, freeze flatbread in a freezer storage bag. It toasts nicely for a breakfast treat or snack during the day.