This is a great season for soup and what goes better with soup than a grilled cheese sandwich.
I always love a good challenge and what better way to challenge yourself than to come up with a healthier alternative to one of the tastiest but not the healthiest American treat.
So now you can have your comfort food and still feel comfortable!
Ingredients:
1/4 cup coconut flour
2 slices of raw cheddar cheese
1/2 cup almond or coconut milk
1/4 cup grass-fed butter
1 egg, beaten
1 tsp finely chopped fresh rosemary
1-2 tsp finely chopped garlic, depending on how much you love garlic
olive oil
1 tablespoon of pesto
1/4 cup of grated parmesan cheese (optional)
Directions:
Preheat oven to 450′F and place a pizza stone, cast iron skillet, or very thick pizza pan into oven to heat up.
Gently heat up milk and butter in a small sauce pan until very warm but not boiling
Combine almond flour, coconut flour, into a large bowl.
Pour mixture on top. Mix until thoroughly combined. Allow to sit for a couple of minutes to cool and for coconut flour to absorb.
Add beaten egg and mix again until full combined.
Remove hot stone/pan from the oven, cover with parchment paper, and pour mixture into center.
Using a spatula, evenly spread mixture until it is about 1/4 inch thick. (you can also prepare flatbread on a cutting board lined with parchment paper and slide the parchment paper and flatbread onto hot stone in the oven.)
Brush over olive oil on the top of bread.
Sprinkle on rosemary and garlic.
Bake for 9-12 minutes, depending on how crispy you like it.
Top with Pesto
Cut into sandwich size triangles or squares and place a slice of raw cheddar cheese in the middle of two pieces.
If the cheese does not melt place in the hot oven @ 350 degrees for 5 minutes or until cheese is melted.
Let cool slightly and serve.
Enjoy!
Fit Chic
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