Gluten-Free Cinnamon Raisin Flatbread
Recipe Type: Side, Baking, Snack
Cuisine: Gluten Free, Paleo
Serves: 4 servings
A few ingredients is all it takes to make simple Cinnamon Raisin Flatbread. They are paleo, high in protein, and perfect with a spread of butter.
  • ¼ cup coconut flour, sifted
  • 2 tsp homemade paleo Baking Powder (use standard if not strictly paleo)*
  • 12 whole eggs/12 egg whites (not from a carton)
  • 1 tsp sea salt
  • 2 T - ¼ cup coconut sugar (Can sub for any granulated sweetener)
  • 1 T cinnamon
  • ¼ cup+ raisins
  • Coconut oil cooking spray, or other cooking oil you prefer will work
  1. In a large mixing bowl, combine the eggs and whisk lightly. Add the coconut flour, baking powder, salt, coconut sugar, cinnamon and whisk immediately to avoid clumping. Fold in the raisins and set aside.
  2. Coat a large frying pan with oil and on low heat, allow to heat up completely. Once hot, pour ¼ of the mixture into the pan and cover immediately. Once bubbles start to appear on the edges, remove cover and flip and cook for 1-2 minutes. Repeat the process until you have four, large flatbreads.
  3. Allow to cool completely before using as a wrap, or top immediately with butter and extra cinnamon.
Baking soda and lemon juice- for this recipe use ½ tsp baking soda with 1 T lemon juice.
Flatbreads can be refrigerated for up to a week. Freezing them is not recommended, unless you heat them up again in the pan.
Recipe by Honest Cooking at