Crunchy Seed & Oat Flatbread

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Crunchy Seed & Oat Flatbread toasted and topped with mashed avocado,
drizzled with lime, layered with Napa cabbage and local tomatoes.  Served with local grapes.

Recipe from The Oh She Glows Cookbook by Angela Liddon

Husband-Tested in Alice’s Kitchen

Serves 4

You can tell that a recipe is good when, as soon as you’ve tasted the result, you’re  ready to make another batch.  That’s what happened when I made this flatbread.  Besides being gluten-free and yeast-free, it’s loaded with good-for-you seeds, oats, and buckwheat providing 6 grams fiber, 8 grams protein and healthy fats per serving.  This dense flatbread is sturdy enough for the toaster. Try topping the toasted flatbread with spreads like chia jam, hummus, baba ghanouj, mashed avocado.  You may wish to make batches of the seed topping and the dry ingredients and store in the fridge so that you can make this delicious flatbread quickly for your regular rotation.

For the seed topping:

4 teaspoons raw pepita seeds (These are hulled pumpkin seeds. They are green and can be found in bulk.)

1 Tablespoon raw sunflower seeds

½ teaspoon chia seeds

½ teaspoon sesame seeds

Herbamare or fine-grain seat salt, for sprinkling, to taste

For the flatbread:

¼ cup raw sunflower seeds

1 Tablespoon chia seeds

1½ teaspoons granulated sugar

1 teaspoon dried oregano

¼ teaspoon dried thyme

¼ teaspoon garlic powder

¼ teaspoon baking powder

¼ teaspoon fine-grain sea salt

¾ cup gluten-free rolled oats

½ cup raw buckwheat groats

1 cup unsweetened and unflavored non-dairy milk (I used unsweetened almond milk.)

1 Tablespoon coconut oil, melted OR olive oil

Preheat the oven to 350F.  Lightly grease a 9-inch square pan and line it with two pieces of parchment paper, one going each way.  (This is to prevent sticking and to make the flatbread easy to lift out of the pan.)  Make the seed topping by mixing the seed topping ingredients in a small bowl.  Set aside.  In a large bowl, whisk together the sunflower seeds, chia seeds, sugar, oregano, thyme, garlic powder, baking powder, and sea salt.  In a high speed blender, combine the oats and buckwheat groats and blend on high until a flour forms, 5 to 10 seconds.  Add the oat/buckwheat flour to the large bowl, whisking to combine.  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 it out with a spatula.  Sprinkle the batter evenly with the prepared seed topping and the Herbamare or salt.  Lightly press down on the topping with your hands to adhere it to the batter.  Bake for 25 to 30 minutes, uncovered, until the flatbread is firm to the touch.

Let the flatbread cool in the pan placed on a cooling rack for 15 minutes.  Lift it out of the pan and place it on a clean work surface.  Using a pizza cutter or large knife, cut it into 4 squares (or any number/shape you wish.)

After the flatbread cools completely, store in an airtight container in the refrigerator for up to 2 days.  It can be frozen for up to 2 weeks.

Nutritional Information: (1 of 4 pieces) 218 calories; 6 grams fiber; 0 g cholesterol; 5 g sugars; 33 g carbohydrates; 8 g total fats (2 g saturated; 0 g trans fats); 8 grams protein; 30% of daily values of calcium; 30% of daily values of vitamin A; 16% of daily values of Iron