Savory and seedy flatbread
- Number of Servings: 6
Ingredients
Seed topping:4 tsp raw pumpkin seeds1 tbsp raw sunflower seeds.5 tsp sesame seeds.5 tsp chia seedsFlatbread:3/4 c gluten free rolled oats (blended in a blender to make oak flour)1/2 c organic sprouted buckwheat flour1/4 c raw sunflower seeds1 tbsp chia seeds1.5 tsp white sugar1 tsp dried oregano.25 tsp dried thyme.25 tsp baking powder.25 tsp fine sea salt1 c unsweetened almond milk1 tbsp melted coconut oil
heat oven to 350 and line 9x9 pan with parchment paper
mix topping in a bowl and set aside
mix all dry ingredients for flat bread and then add the liquid ingredients. Stir until smooth. Pour into pan and then shake topping over bread. Gently press seeds into bread with you hand. Bake for 25-30 minutes and score immediately when removed from pan.
Serving Size: makes 6 slices out of a 9x9 pan
Number of Servings: 6
Recipe submitted by SparkPeople user ROBINALICE1.
mix topping in a bowl and set aside
mix all dry ingredients for flat bread and then add the liquid ingredients. Stir until smooth. Pour into pan and then shake topping over bread. Gently press seeds into bread with you hand. Bake for 25-30 minutes and score immediately when removed from pan.
Serving Size: makes 6 slices out of a 9x9 pan
Number of Servings: 6
Recipe submitted by SparkPeople user ROBINALICE1.
Nutritional Info Amount Per Serving
- Calories: 148.8
- Total Fat: 6.9 g
- Cholesterol: 0.0 mg
- Sodium: 144.2 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 4.1 g
- Protein: 4.8 g
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