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Buckwheat Flatbread - Vegan/Gluten Free


If you like super savory and earthy type flavors this is for you! I'm currently OBSESSED with toast and I normally purchase "seedy" or whole grain toast. This was definitely much more savory. These would be great as an appetizer, but I very much enjoyed the sweetness of breakfast with them.


*This recipe does take a while so please give yourself lots of time!

Ingredients:
2/3 c lukewarm water
1 tbs coconut sugar
3/4 tsp active yeast
1 1/2 tsp olive oil
2/3 c sorghum flour (you can use brown rice flour)
1/2 c buckwheat flour
2 tbs tapioca starch
2 tbs rolled oats
1 tbs flaxseed
1 tbs hemp seeds
1/2 tsp himalayan pink salt
1/4 tsp baking powder


In a small bowl, whisk water, coconut sugar yeast and oil. Let stand until foamy, about 5 minutes. In a stand mixer using the paddle attachment, mix flours, starch, flaxseeds, hemp seeds, salt, and baking powder. Add the yeast mixture and mix on low until combined. Cover with kitchen towel and let sit about 2 hours.

Preheat oven tot 375 degrees. Grease large piece of parchment paper with oil. Scrape the dough on the the paper and roll out to a very thing layer, the rectangle will be about 12in by 18in. Slide the rolled dough and parchment onto a baking sheet and cut the dough into 2x3 rectangles.

Bake for 12-15 minutes. Flatbread will be set and edges look crisp. Let cool, keep in airtight container for about 5 days.


Mine are topped with avocado, as well as, almond butter with banana!

ENJOY.







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