Almond Breakfast Flatbread

This is a protein packed little goodie that is gluten and grain free.  It is very filling and satisfying; perfect for the cooler months.  This is a great diabetic friendly recipe as it is very low in carbs and sugar and high in protein.  It’s a great “grab and go breakfast.”  


  • 1 ½ cups almond meal/flour (blanched) – I use Bob Redmill’s gluten-free brand

  • 1 tsp. Himalayan salt

  • 2 tsp. cinnamon

  • 1 tsp. vanilla extract

  • 3 tbsp. Xyla

  • 1 egg plus 1 egg white

  • 2 tbsp. Ionized Alkaline Mineral Water

  • 1 tbsp. olive oil

  • 2 tbsp. currents (for those with blood sugar issues, you can leave them out)

  • 1 scoop Vanilla flavored Sunwarrior protein powder

Directions:  Heat oven to 350 degrees.  Mix all ingredients in a medium sized mixing bowl.  Line baking sheet with parchment paper (I use a toaster over so if you are using a regular sized baking sheet, you will only need to cover half of the sheet).  At this point you can divide the dough into equal parts (about 8) or you can just put the mound of dough in the middle of the baking sheet and gently press it out so it is about ½ inch thick.  If you are doing individual pieces, make a round or square shape.  The dough is a little “sticky” so be patient.  You can wet your fingers slightly to help the process if needed.  Bake for 15 minutes.  My husband loves to top his pieces with raw almond butter and have apple slices on the side.    

By:  Katy Joy Freeman, Alkaline Lifestyle Coach

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