½ cup Almond flour
½ cup Tapioca flour
¼ t Baking powder
1 cup Coconut milk
Salt to taste
Butter or Ghee (clarified butter) to sweep with pan
1. Sift the ingredients together and add the coconut milk and mix to a dough with a runny consistency.
2. Preheat a non-stick pan over medium heat. You can make the bread as thick or thin as you like. Make the first one and decide if you want to add more of the mixture. Bake the dough and turn around.
SOURCE: Nini Freeman, 2016
QUANTITY: 4 circles of 23 cm diameter.