Polish Apricot Flatbread Bites
A keto twist on traditional flatbread, these bite-sized treats are perfect as a snack or dessert. Racy apricot and polish flavors come together in a sweet and savory combination.
Ingredients
- ●1 package (8-10 pieces) Flatbread
- ●1 cup, diced Apricot
- ●1/4 cup (replaces traditional flatbread flour) Polish rye flour
- ●1 cup (replaces traditional flour) Almond flour
- ●2, beaten Egg
- ●2 tbsp Melted butter
- ●2 tbsp Granulated sweetener (e.g. Swerve)
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cut flatbread into smaller squares or strips.
- 3
In a bowl, mix together almond flour, polish rye flour, and granulated sweetener.
- 4
Add beaten eggs to the bowl and mix until a dough forms.
- 5
Roll out the dough to about 1/4 inch thickness.
- 6
Cut out small squares (about 2 inches per side).
- 7
Place a small piece of apricot in the center of each square.
- 8
Fold the dough over the apricot to form a triangle or square shape.
- 9
Brush melted butter on top of each pastry.
- 10
Bake for 15-18 minutes or until golden brown.
- 11
Serve warm and enjoy!
- 12
Store leftovers in an airtight container in the fridge for up to 3 days.