Easy Paleo Flatbread from Every Last Crumb

by Maggie on November 17, 2015

grain free flatbread by Brittany Angell

Make sure you subscribe to my newsletter to get your copy of 10 Easy Recipes For The Gluten-Free Beginner.

If you’re not following Brittany Angell’s blog, her facebook page, or her instagram feed, you NEED to right now.

Brittany is an incredibly talented, self-taught food blogger. Her recipes are amazing and so creative. Plus, there aren’t any crazy ingredient lists. It actually amazes me how Brittany can recreate a classic to make it healthier and way more allergy-friendly, all while maintaining the deliciousness factor. You have to follow her instagram feed to see what amazing treats she comes up with.

Brittany’s latest book (she’s got another one in the works right now) Every Last Crumb: Paleo Bread and Beyond quickly became one of my most used cookbooks. Our two favourite recipes, hands down, are the Crispy Waffles and the grain-free All-Purpose Flatbread. They’re both in a weekly rotation in my kitchen.

Grain-Free Flatbread recipe by Brittany Angell

Brittany agreed to let me share the flatbread recipe – seriously; you need to make this as soon as possible. We are also giving away one copy of the book (scroll down to enter).

Grain Free Flatbread Recipe by Brittany Angell

all-purpose (grain-free) flatbread

prep time: 15 minutes
Cook time: 30 to 35 minutes
Yield: 1 large tray
dairy free, egg free, Grain free, coconut free

This flatbread is very versatile. You can mix and match the spices as you desire. I
love eating it with cream cheese and cucumbers for a light snack, or dipping it in
pizza sauce!


44 grams (about a scant ¼ cup) plus 2 teaspoons olive oil, divided, plus more for
brushing the bread
¼ medium onion, diced (approximately ½ cup)
1 teaspoon garlic powder
178 grams blanched almond flour (about 1¼ cups)
112 grams tapioca starch (about ¾ cup plus 1½ tablespoons)
2½ teaspoons xanthan gum or guar gum
1 tablespoon plus 1 teaspoon double-acting, aluminum-free baking powder
½ teaspoon kosher salt
315 grams water (about a scant 1½ cups)

1. Preheat the oven to 400 degrees. Line a rimmed baking sheet with
parchment paper.
2. Heat 2 teaspoons of the olive oil in a small skillet over medium-low heat. Add
the onion and sauté until softened, about 3 minutes. Add the garlic powder
and cook for 1 minute. Set aside.
3. In a large bowl, whisk the almond flour, tapioca starch, xanthan gum, bak
ing powder, and salt with a fork until blended.
4. In a medium-sized bowl, whisk together the water and the remaining 44
grams of olive oil. Pour into the dry ingredients, stirring constantly until
mixed. (This is not your typical bread dough; the consistency will be closer to
5. Stir in the onion and garlic powder mixture.
6. Spoon the dough onto the prepared baking sheet. Using the back of the
spoon, spread the dough evenly across the surface of the pan to the edges
(it should be about ¾ inch thick). Brush with olive oil.
7. Bake for 30 to 35 minutes, until firm to the touch and lightly golden brown.  Maggie’s note: We pre-bake ours for about 20 minutes and then finish it on the BBQ.  So good!
8. Let cool in the pan, and then cut into squares or rectangles. This bread is best
when eaten fresh out of the oven.

Leftovers can be stored in an airtight container in the fridge or frozen for later use.

Click here to buy Brittany’s book -> Every Last Crumb: Paleo Bread and Beyond

To enter the giveaway:

Comment below on the following: what kind of bread do you miss most since adopting a gluten free diet?

Giveaway closes Monday, November 23rd at midnight EST.

Must be 18 to enter.  Open to Canadian and US readers only. Winner will be contacted via email and will not be announced here.


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Dairy-Free Pumpkin Cheesecake with Oat Crust

by Maggie on October 15, 2015

Pumpkin Cheesecake with Oat Crust


Make sure you subscribe to my newsletter to get your copy of 10 Easy Recipes For The Gluten-Free Beginner.

I couldn’t resist sharing this recipe with you, despite the fact that Canadian Thanksgiving has come and gone. I feel like pumpkin recipes are fair game until American Thanksgiving, wouldn’t you agree?

I’ve made a lot of dairy-free and gluten-free cheesecakes recently. We’re kind of addicted to them, and I’m having fun trying different varieties. Pete and I recently had some pumpkin cheesecake courtesy of my favorite local restaurant (The Food Forest). As soon as we tasted it, we knew I had to make some for our Thanksgiving celebration.

Pumpkin Cheesecake with oat crust from She Let Them Eat Cake

I use cashews in my cheesecake recipes, there really is no replacement. There are, however, lots of recipes on the internet for dairy-free cheesecake that use soft tofu instead. So if you can’t have cashews, give ‘soft tofu pumpkin cheesecake’ a google and see what comes up.

Oh She Glows has a great recipe for roasting your own sugar pumpkin. I used her method, but you could also use canned pumpkin puree. And if you’re not interested in the oat crust (but it’s so good), you could try any kind of crust – gluten-free graham crackers even!

Pumpkin Cheesecake with Oat Crust #gfree #dairyfree She Let Them Eat Cake

Pumpkin Cheesecake

Oat Crust

1 1⁄2 cup certified gluten-free oats
1 cup raw pecans
3 tablespoons coconut oil, liquefied
3 tablespoons maple syrup
Pinch sea salt
1 teaspoon cinnamon

Pumpkin Filling

3 cups raw cashews, soaked in water for 4-6 hours, or overnight
¼ cup coconut oil, liquefied
¾ cup maple syrup, room temperature
¾ cup pumpkin puree
1 tablespoon vanilla
pinch sea salt
2 teaspoons cinnamon
¾ teaspoon ground ginger
¼-1/2 teaspoon ground cloves


Make crust:

  1. Line a 9 inch spring form pan with parchment and preheat oven to 350 degrees.
  2. Place 1 ¼ cups oats and pecans in food processor. Set aside remaining ¼ of oats.
  3. Process oats and pecans until mixture resembles coarse breadcrumbs.
  4. While the food processor is running, add coconut oil, maple syrup, sea salt and cinnamon.
  5. Process until mixture starts to come together.
  6. Place this mixture in a bowl and stir in remaining ¼ cup of oats.
  7. Press mixture into prepared pan and bake at 350 degrees for 15 minutes.
  8. Set aside and chill in the fridge.


  1. Drain and rinse cashews
  2. Add cashews, coconut oil, maple syrup, pumpkin puree, and vanilla to the blender and blend till smooth. I use a high speed blender for this and it gets the mixture nice and creamy.
  3. Add the sea salt and spices to your blender (add nutmeg if you like it, we don’t so I skip it). Blend until smooth. Wipe the sides and blend a few times to get the mixture smooth and creamy.
  4. Remove prepared crust from the fridge. Using a spatula, pour cheesecake filling on top of crust and spread until smooth.
  5. Freeze until firm enough to cut with a knife (at least 4 hours).
  6. Remove from freezer, let thaw till easy to slice, and serve.
  7. Store in a cold fridge or freezer for up to 3 days.


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