Go Back
–+ servings
plant-based cashew flat bread
Print Recipe
No ratings yet
SkinnyMS

Plant-Based Cashew Flat Bread

This flat bread is 100% plant-based and super delicious, you'll never go back to a regular slice of bread again!
Course: Side Dish
Cuisine: American
Keyword: Budget-Friendly, dairy-free, Diabetic-Friendly, Keto, Kid-Friendly, Low-Carb, Plant-Based, Quick and Easy, Vegetarian
Servings: 5 people
Calories: 159kcal
Author: Gale Compton

Ingredients

US Customary - Metric

Base Recipe

  • 1 cup cashews raw
  • 3/4 cup plus 1 tablespoon water plus 2 cups for soaking

Additional Ingredients

  • 1 teaspoon maple syrup
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon dried oregano

Instructions

  • Preheat oven to 410 degrees. Line baking stone or baking sheet with two pieces of parchment paper, one on top of the other, then set aside.
  • Soak cashews in 2 cups water for 15 minutes, rinse and drain well. Use a paper towel and pat cashews to remove excess water.
  • Add to blender or food processor, cashews and remaining 3/4 cup + 1 tablespoon water, pulse until a creamy consistency, similar to pancake batter.
  • Add additional ingredients, whisk to combine with batter.
  • Pour batter in the center of the baking sheet and spread to approximately 9 x 9-inches. Bake 15 minutes, then carefully remove bread and top sheet of parchment paper, gently flip over onto the second piece of parchment paper.
  • Return to the oven and bake an additional 15 minutes. Test the bread to make sure it's done in the middle. If needed, cook 1-2 more minutes. **Watch the bread closely to make sure it doesn't burn. Carefully flip the bread over and place on a cooling rack. Allow to cool before cutting.

Nutrition

Serving: 1slice | Calories: 159kcal | Carbohydrates: 10g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Sodium: 125mg | Fiber: 1g | Sugar: 2g |
SmartPoints (Freestyle): 5
|
SmartPoints (Freestyle): 5
SmartPoints (Freestyle): 5