This recipe is found in the “OH SHE GLOWS” cookbook on page 51. I am not normally a bread eater so I didn’t jump on this recipe until it came recommended by a friend. Now, I am doing the recommending. ha! It has the texture of focaccia bread and my favorite way to eat it is toasted with a little smear of dairy free cream cheese on top. Add fresh peaches on the side and you have a perfect breakfast. This goes together very easily and can be stored in the frig for up to a week. The ingredients are all unique to most kitchens so I would recommend you find a place to buy small amounts of these seeds to try this recipe first. Then you can buy more bulk. Kroger has an aisle that has bins of seeds and nuts that you can buy 1 tsp. or 1 lb. or whatever increment you want. I love this option!! I like it for spices you don’t use very often as well. ( I had a can of spice from my Mom’s kitchen (who has cans????) that had to be 40 plus years old. WHAT???? Pretty sure it came over on the Mayflower but to buy it again was 28 bucks so of course, I used my old stuff and just added more. I was pretty sure it had lost some of its flavor over the years. ha! I digress…… If you look up foods for inflammation and blood pressure you will find seeds and nuts. This is a delicious way to get some of those seeds into your diet. It’s time to perk up your breakfast and stay satisfied till lunch.
SEED TOPPING:
4 tsp. raw pepita seeds (pumpkin seeds)
1 TBL. raw sunflower seeds
1/2 tsp chia seeds
1/2 tsp. sesame seeds
FLATBREAD: PREHEAT OVEN TO 350…LINE A 9 INCH SQUARE PAN WITH 2 PIECES OF PARCHMENT PAPER, ONE GOING EACH WAY.
Food processor: blend until a flour forms…5-10 seconds)
3/4 c. gluten free rolled oats
1/4 c. almond flour
LARGE BOWL: WHISK TO COMBINE THE FOLLOWING AND ADD THE FLOUR MIXTURE
1/4 c. raw sunflower seeds
1 TBL. chia seeds
1 1/2 tsp.sugar. (I used coconut sugar)
1 tsp. oregano
1/2 tsp. Thyme
1/4 tsp.baking powder
1/4 tsp. garlic powder ( I would use more the next time I make this. shy 1/2 tsp.)
1/4 tsp. sea salt
ADD: WHISK TO COMBINE…POUR INTO PREPARED PAN
1 c. unsweetened, unflavored dairy free milk (I used almond milk)
1 TBL. coconut oil (melted) or olive oil. (I used olive oil)
ASSEMBLE:
Sprinkle the batter evenly with see topping. Lightly sprinkle sea salt over the top and press down lightly with your fingers to set seeds into the batter
Bake 25-30 minutes (flatbread is firm to touch)
Cool on rack for 15 minutes. Using the parchment paper, lift flatbread from the pan. Use a pizza cutter to slice into squares or any shape you desire.
