Coyote Cactus Flatbread

Coyote Cactus Flatbread is a delightful Paleo-inspired dish that combines the earthy flavors of cactus paddles with a crispy, nutty flatbread base. Topped with fresh herbs and spices, this dish is both satisfying and nutritious, perfect for a light meal or appetizer.

Ingredients

• Almond flour - 120 grams
• Coconut flour - 30 grams
• Ground flaxseed - 15 grams
• Olive oil - 30 ml
• Water - 100 ml
• Salt - 1 teaspoon
• Fresh nopal (cactus paddles) - 200 grams, cleaned and diced
• Garlic - 1 clove, minced
• Fresh cilantro - 2 tablespoons, chopped
• Lime juice - 1 tablespoon
• Ground cumin - 1/2 teaspoon
• Chili powder - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Preheat your oven to 200°C (400°F).
2. In a large bowl, combine the almond flour, coconut flour, ground flaxseed, and salt.
3. Add olive oil and water to the dry ingredients, stirring until a dough forms. If the dough is too crumbly, add a little more water, one tablespoon at a time.
4. Knead the dough briefly on a lightly floured surface until smooth, then divide it into two equal portions.
5. Roll each portion into a flat round shape, about 1/4 inch thick, and place them on a baking sheet lined with parchment paper.
6. In a skillet over medium heat, sauté the diced nopal cactus paddles with minced garlic, ground cumin, chili powder, and black pepper until tender, about 5-7 minutes.
7. Remove the skillet from heat and stir in the lime juice and chopped cilantro.
8. Spread the cactus mixture evenly over each flatbread.
9. Bake the flatbreads in the preheated oven for 10-12 minutes or until golden and crispy.
10. Remove from the oven and let cool slightly before slicing. Serve warm.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 40 g
• Fiber: 10 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 2 g
• Unsaturated Fat: 18 g
• Water: 0.1 L

Health Benefits

• High in fiber, which aids digestion and promotes satiety.
• Rich in antioxidants and vitamins from fresh cactus and herbs.

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