CRANBERRY LEMON FLATBREAD

CRANBERRY LEMON FLATBREAD

Preheat oven to 350 degrees.

1 package Classic or Keto flatbread mix

½ c craisins

Juice from one lemon, reserve about 1 T juice

Zest from one lemon

1 c total liquid, warm water plus lemon juice

Soak the craisins in warm water for 5 minutes.

Drain and put into dry mix.

Add lemon zest.

Add warm water and mix thoroughly.

Let sit for about 5 minutes.

For a softer flatbread, pour mixture into parchment paper-lined pie tin.

For crisper flatbread, pour mixture onto cookie sheet. Spread as thick or thin as you like. It does not need to cover the entire cookie sheet.

Score into eight pieces.

Bake for about 25-30 minutes or until golden brown.

Icing: (optional)

1 T lemon juice

1 tsp water

4 T icing sugar

Drizzle over cooled flatbread.