CRANBERRY LEMON FLATBREAD

Post BABz 2

Cranberry Lemon Flatbread

Preheat oven to 350 degrees.

1 package Classic or Keto flatbread mix

½ c craisins

Juice from one lemon, reserve about 1 T juice

Zest from one lemon

1 c total liquid, warm water plus lemon juice

For a sweeter taste, add 1/8 to ¼ c sugar

Soak the raisins in warm water for 5 minutes.

Drain and put into the dry mix.

Add lemon zest.

Add warm water and mix thoroughly.

Let sit for about 5 minutes.

For a softer flatbread, pour the mixture into a parchment paper-lined pie tin.

For crisper flatbread, pour mixture onto a parchment-lined cookie sheet. Spread as thick or thin as you like. It does not need to cover the entire cookie sheet.

Score into eight pieces.

Bake for about 25-30 minutes or until golden brown.

To make a crispier product, flip over and remove parchment paper. Let sit in a warm oven until ready to serve.

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