Easy Gluten-Free Buckwheat Flatbread

READY IN: 55mins
SERVES: 2-4
YIELD: 1 Tray
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine all dry ingredients in the measuring cup, and fill it to the 1 cup mark, halfway up.
  • The exact proportions of buckwheat, flax and the other seeds are quite flexible, as long as you combine them up to the 1-cup mark.
  • Carefully fill the cup with water up to the two cup mark, and pour in the olive oil and the apple cider vinegar.
  • Stir all ingredients slowly and thoroughly, making sure to get to the bottom of the cup.
  • Let it soak for at least two hours on the counter, or soak overnight to bake it in the morning. You will know it is soaked enough when the seeds are filling the cup to the top.
  • When you are ready to bake, preheat oven to 350.
  • Place the silicon mat on a metal baking tray and either spray or wipe with oil to prevent sticking. Flax is really sticky, so nothing but silicon will work without a huge mess.
  • If you used all whole grains and you prefer it less grainy you can blend some of the mixture in blender or magic bullet and stir it back inches.
  • If you want to add a flavor, like oregano, rosemary, chopped olives, sesame, poppy seeds, caraway seeds, dried onion, etc. stir them in now.
  • Using a spatula, spread the mixture to an even thickness on the mat, going nearly up to the edges.
  • Bake the flatbread, keeping an eye on it once half an hour has passed. Depending on how hot your oven and how thick your mixture, it may take longer to bake, possibly up to 15 minutes longer.
  • Once it is done, use your rubber egg lifter as a slicer to divide it into squares before it cools. Never use a metal knife on silicon mats, as they have fiberglass inside.
  • The squares can also be left out to dry to make crackers.
  • The flatbread squares can be used as a substitute for toast, for bread, and as a base for bruschetta, garlic bread, and pizza.
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