This Week's Recipe:
3 INGREDIENT FLATBREAD
- 2 cups gluten free baking flour
- 1 teaspoon baking powder
- 1 3/4 cups Greek yogurt (dairy or dairy-free alternative)
- 1 teaspoon salt
INSTRUCTIONS
- Add all ingredients to a large bowl and begin to mix together with hands. This will make a sticky dough.*
- Dust your hands in flour then roll the dough into 6-8 equal sized balls.
- Place more flour on hand surface and roll dough with a rolling pin to flatten it out.
- Heat a cast iron skillet or a nonstick skillet over medium heat, spray with just a bit of avocado oil spray, then add the flattened dough. Cook for a couple minutes, until bubbles begin to rise in the dough then flip to cook for 1-2 more minutes. Repeat with remaining dough.
- Use dough as flatbread crusts, add peanut butter and jelly, top with meat for a gyro-style wrap, or however you please.
Air Fryer Baked Sweet Potato
Equipment
- 1 Air fryer
Ingredients
1x2x3x
- 4 medium sweet potatoes weighing about 4-4.6 oz/ 115-130 g (Note)
- 1-2 teaspoons olive oil
- fine sea salt and ground black pepper
Instructions
- Preheat the air fryer, if necessary. Place in the basket.
- Prepare sweet potatoes: Wash and dry the sweet potatoes very thoroughly. Pierce them all over with a fork. Rub well with oil, salt, and pepper.
- Cook at 390 degrees Fahrenheit (200 degrees Celsius) for 40 to 50 minutes, depending on their size and shape. Flip halfway through using tongs. Slender, longer sweet potatoes will cook faster than thick round ones.
Notes
They can be smaller or larger than that. Adjust the cooking time accordingly.
Almond Butter Chocolate Chip Cookies
Ingredients
- 1 large egg
- 1 cup almond butter
- ½ cup lightly packed brown sugar
- 1 teaspoon baking soda
- ½ cup chocolate chips
- ¼ cup chopped honey-roasted peanuts (optional)
Directions
- Step 1 Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper.
- Step 2 Beat egg in a medium bowl with a hand mixer or in a stand mixer fitted with the paddle attachment. Add almond butter, brown sugar and baking soda; beat until smooth. Stir in chocolate chips and peanuts (if using).
- Step 3 Using about 1 tablespoon to make each cookie, press the dough into a tight ball. Place on the prepared baking sheets, leaving 1 inch between cookies. Gently press down on each ball with the back of a spoon.
- Step 4 Bake the cookies until cracked on top and golden on the edges, 8 to 10 minutes. Let cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
To make ahead
Store airtight at room temperature for up to 5 days.