Low-carb, gluten-free bread
2 cups of organic raw riced cauliflower
4 organic free-range eggs
1 cup of almond meal
3 tsp. of turmeric powder
1/2 tsp. of Himalayan sea salt
Preheat the oven to 350 degrees Fahrenheit, then line a baking tray with parchment paper.
Place all the ingredients in a medium bowl and mix them well with a spoon.
Transfer the mixture to the lined baking tray and evenly press it into a rectangle. Make sure the layer is about 0.5 centimeters: (0.19 inches) thick.
Bake for 30 minutes, or until it is golden.
Once baked, cool the flatbread completely, turn over on a rack and gently peel the parchment paper from it.
Store the bread in a container in the refrigerator for up to one week.
This recipe makes eight slices of flatbread. Source: http://blog.paleohacks.com/flatbread-recipe/