Flatbread Or Muffin

From AI Gemini:

Here is a versatile Almond Flour Savory Flatbread that can also be baked in a tin if you prefer a muffin shape. It’s naturally dairy-free, low-carb, and takes about 5 minutes to prep.

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3-Ingredient Almond Flatbread

Yields: 1 large flatbread or 2-3 muffins

The Ingredients

- 1 cup Almond flour (blanched works best for texture)
- 2 large Eggs (acts as the binder)
- 1 tsp Baking powder (for a little lift)
- Optional: A pinch of salt, garlic powder, or dried rosemary for flavor.

Instructions

1. Whisk: In a medium bowl, whisk the eggs. Add the almond flour, baking powder, and any seasonings. Mix until a smooth batter forms.
2. For Flatbread: Heat a non-stick skillet over medium-low heat with a tiny bit of olive oil. Pour the batter in and spread it into a circle. Cover with a lid and cook for 3–4 minutes, flip, and cook for another 2 minutes until golden.
3. For Muffins: Pour the batter into greased muffin tins. Bake at 180°C (350°F) for about 15–18 minutes or until a toothpick comes out clean.

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Why this works

Almond flour is essentially just ground-up nuts, so it doesn't "absorb" liquid the way flour does. The eggs are the MVP here; they provide the structure that the almond flour lacks.

Pro Tip: If you want a sweet muffin version instead, just add 2 tablespoons of maple syrup and a handful of blueberries to this same base!