Cinnamon Crunch Flatbread

Panera’s Cinnamon Crunch Bagels were once one of my all-time favorite things. But these days, I prefer to make my own treats. This Cinnamon Crunch Flatbread is a perfect little morning or afternoon treat, and is gluten-free, grain-free, nut-free, and Paleo friendly. Plus it’s quick and easy to throw together!

5 minutes

15 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	123
Fat:	10 g
Carbohydrates:	8 g
Protein:	0 g
Calculated per serving.

by nourishwild

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Serves: 12

Ingredients

2/3 cup 2/3 cup 2/3 cup Tapioca Starch
1/3 cup 1/3 cup 1/3 cup Potato Starch
0.25 cup 0.25 cup 0.25 cup Coconut Flour
0.5 cup 0.5 cup 0.5 cup Avocado Oil
0.25 cup 0.25 cup 0.25 cup Water
1 whole 1 whole 1 whole Egg, free range
2 tsp 2 tsp 2 tsp Cinnamon, ground
2 Tbsp 2 Tbsp 2 Tbsp Coconut Palm Sugar
0.25 tsp 0.25 tsp 0.25 tsp Himalayan Pink Salt
1 Tbsp 1 Tbsp 1 Tbsp Butter, Unsalted, Grass-fed, or use ghee

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 425 degrees F, and line a rectangular cookie sheet with parchment paper.
In a small bowl, combine the cinnamon, coconut palm sugar, and salt. Set aside.
In a large mixing bowl and using a fork to stir, combine the avocado oil, water, and egg.
Sift in the tapioca starch, potato starch, and coconut flour, adding them to your wet ingredient mixture. Combine the wet and dry ingredients thoroughly with your fork. This mixture should be sticky and hold some shape.
Spread this mixture onto the parchment-lined cookie sheet, evenly distributing the dough and forming a long, flat rectangular, flatbread shape. Note that this dough is super sticky, so I find it easiest to wet my hands and spread and shape the dough by hand. If the dough starts sticking to your hands, re-wet your hands.
Once the dough is shaped into the rectangular shape and about 1/4" thick, place in the preheated oven for 12 minutes.
After 12 minutes, remove from the oven. Slide the flatbread off of the parchment, and straight onto the cookie sheet (I've found that if it gets left on the parchment paper, the bottom of the flatbread tends to get soggy. Take out the parchment and the bottom will get crispy.)
Coat the top of the warm flatbread with the softened butter. Then evenly sprinkle the cinnamon sugar mixture over top of the buttered flatbread.
Place under your oven's broiler (High, if your oven has the option) for a couple of minutes. Watch your flatbread the whole time! This can turn ugly quickly. Let the cinnamon sugar start to bubble all over. Once the sugar is bubbling over the entire flatbread, remove from the oven and let it cool and set. Enjoy!