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Crunchy seed & oat flatbread

Crunchy seed & oat flatbread

medlar

Prep 10 mins10m
Cook 30 mins30m
Serves 4

Delicious and can be thrown together in just a few minutes. A far cry from light and fluffy bread, this flatbread is dense, filling, and sturdy enough to pop into the toaster. One large piece has 8 grams of protein and 6 grams of fiber!

↬ Adapted from The oh she glows cookbook by Angela Liddon

Ingredients

  • ¾ CUPS rolled oats
  • ½ cup raw buckwheat groats
  • ¼ cup raw sunflower seeds
  • 1 tblsp chia seeds
  • 1 ½ tsps sugar of choice
  • 1 tsp dried oregano
  • ¼ tsp dried thyme
  • ¼ tsp baking powder
  • ¼ tsp sea salt
  • 1 cup milk
  • 1 tblesp coconut oil (melted)

  • Seed Topping

  • 4 tsps raw pepita seeds
  • 1 tblesp raw sunflower seeds
  • ½ tsp chia seeds
  • ½ tsp seseame seeds
  • sea salt (for sprinkling)

Instructions

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  • 1
    preheat oven to 350 F. lightly grease a 9 inch square pan and line it with two pieces of parchment paper, one going each way.
  • 2
    Make the seed topping: combine pepita, sunflower, chia and sesame seeds and stir to combine. set aside.
  • 3
    Make the flatbread: In a high speed blender, combine the oats and buckwheat and blend on high until a flour forms ().
  • 4
    In a large bowl, combine the oat and buckwheat flour, sunflower seeds, chia seeds, sugar, oregano, thyme, baking powder, and salt. whisk to combine.
  • 5
    Add the milk and oil to the bowl and stir very well until no clumps remain. Immediately pour the batter into the prepared pan and smooth out with spatula.
  • 6
    sprinkle the batter evenly with the prepared seed topping and sea salt. Lightly press down on the topping with your hands to adhere it to the batter.
  • 7
    Bake for , uncovered, until the flatbread is firm to touch.
  • 8
    let the flatbread cool in the pan and then slice into 4 squares (or any number you wish). Store in an airtight container in the fridge for up to 2 days or freeze for up to 2 weeks.

Comments & Reviews (1)

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  • fancillotti

    5 years ago
    I just made this for the first time and I love it. It was easy to make, the texture is very "bread like" and the flavor is neutral so it goes with everything. Thank you for posting this recipe.