Flat Bread Toast Triangles

The level of “toasted-ness” will determine what you can do with these flat breads. 

If you leave them very light, you will be able to use them like bread to make a sandwich. 

Toast them up golden brown and they’ll be like toasted bread - great with nut or seed butter, as shown. 

Cut them into smaller triangles, toast them even more, and they’ll be more like crackers that you can use for dipping. 

Either way, they are delish!


3 cups raw finely-riced cauliflower (about 1/2 large head of cauliflower)

5 pastured eggs

1/2 cup almond flour

1/4 cup coconut flour

1/4 cup psyllium husk powder

2 Tbsp ground golden flax seed

1 Tbsp maple syrup

1/2 tsp baking powder

1/2 tsp fine Himalayan sea salt

1/4 cup whole golden flax seed

Method: Preheat oven to 325-degrees. Line 2 12 x 18-inch sheet pans with parchment paper.

Place all ingredients, except whole flax seeds, in bowl of food processor and run 1-2 minutes, just until mixture is well combined, stopping mid-way to scrape sides of bowl.

Using spatula, carefully spread batter evenly over one of the parchment-lined pans and smooth the top. 

Bake for 30 minutes, turning the pan halfway. Remove from oven and let cool 10 minutes. 

Using a rotary pizza cutter, cut flatbread into 12 squares, and then into triangles. Transfer half of them to the other prepared pan, allowing space between the pieces.

Return flatbread triangles to the oven and let toast until edges are golden brown - 10-15 minutes.

Remove from oven and transfer to wire rack to cool.

-makes 24 toast triangles