We’ve noticed a couple of common threads among the artisans who create the foods we love. Many of them are or have been restaurateurs with something on the menu that became a signature item and created a demand for the product outside the four walls of their restaurants. Others have taken family recipes and created their own artisan food businesses. Stacey and Mike Marsh fall into the first group. They opened a restaurant right after finishing college. Customers loved their sandwich wraps and frequently asked them to bake and sell flatbread. The couple plunged into the baking business, buying bakery equipment, and experimenting with recipes and processes for three years before they perfected their Flatout flatbreads. They were ready to fill consumer demand for healthier options that didn’t sacrifice good taste.
The original Flatout is now one of a number of varieties available. Along with different flavors and grains, Flatouts are available in mini sizes and there are Flatouts for Kidz. The Flatout product line has expanded to include folding flatbreads, baked flatbread crisps, thin crust pizza flatbreads, and lavash.
We are fans of Flatout Multi-Grain with Flax. They are made with 100% whole wheat, and have 67% fewer net carbs than 2 slices of whole wheat bread. They are light on sodium, and are a good source of ALA Omega 3, which doctors believe helps protect against heart disease, stroke and possibly other life-threatening diseases.
Best of all, they taste good! We had tried low-carb tortillas for wraps a couple of times, but found them dry and lacking in flavor. Flatouts are very soft, and the wheat, oat, corn, rye, barley and flax grains deliver the taste. They make quick and delicious lunch wraps with meat, cheese, and fresh vegetables. We also enjoy using Flatouts for pizzas. We really like the super-thin crust, and everyone gets their own pizza with the toppings they want! Try these yummy Flatout egg salad wraps.
- 6 hardboiled eggs, chopped
- 1/4 tsp salt
- 1/4 tsp dried dill weed (or to taste; I used a dash more)
- 1/4 cup chopped slivered almonds
- 1/3 cup mayonnaise
- 4 Flatout Multi-Grain with Flax
Combine the first four ingredients with just enough mayonnaise to moisten. (It may not take the entire 1/3 cup.) Spread the mixture evenly on the four Flatouts and roll, starting at a rounded end. Slice in half to serve. These would also be pretty on a lunch buffet, sliced into 4 to 6 pieces each. Recipe slightly adapted from Six Ingredients or Less Low-Carb Cooking/Hazen & Johnson
Flatouts are available in many markets, but you can order online if you have trouble finding them locally. The flavor for March is Whole Grain White, and Flatout is offering a free bag with each online order. If your sandwich menu has gotten a little stale, try Flatouts for a healthy, fresh taste.