Crispy Coconut Flour Flatbread with Whipped Avocado and Crispy Shallots

Ingredients

• 3/4 cup coconut flour
• 1/4 cup ground flaxseed
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup coconut milk
• 5 tablespoons avocado oil
• 3 shallots, thinly sliced
• 2 ripe avocados
• 2 tablespoons lime juice
• 1 teaspoon red chili flakes
• 2 tablespoons toasted sunflower seeds
• 2 scallions, thinly sliced

Instructions

1. 1

   Whisk the coconut flour, ground flaxseed, baking powder, and salt. Stir in the coconut milk and 1 tablespoon avocado oil until a thick batter forms. Rest 10 minutes to hydrate.

2. 2

   Heat 2 tablespoons avocado oil in a small skillet over medium heat. Fry the sliced shallots in batches, stirring constantly, until deep golden and crisp, 3-4 minutes per batch. Drain on a paper towel and salt lightly.

3. 3

   Divide the batter into 6 portions. Cook flatbreads on a hot, lightly oiled griddle over medium heat, 3-4 minutes per side, until crisp-edged and golden. Keep warm.

4. 4

   Whip the avocado flesh with the lime juice, 1/2 teaspoon salt, and 1 tablespoon avocado oil until smooth and spreadable.

5. 5

   Warm the remaining avocado oil with the red chili flakes over low heat for 2 minutes to infuse, then remove from heat.

6. 6

   Spread each flatbread thickly with whipped avocado, drizzle with the warm chili-infused avocado oil, and finish with crispy shallots, toasted sunflower seeds, and sliced scallions. Serve immediately.