Buckwheat Flatbread
Ingredients
Metric
120 g buckwheat flour
180 ml water
15 g ~ 2 tbsp sunflower seeds (optional)
7 g ~ 1 tbsp ground flaxseeds
½ tsp garlic powder (optional)
¼ tsp salt (optional)
US
1 cup buckwheat flour
⅔ cup water
2 tbsp sunflower seeds (optional)
1 tbsp ground flaxseeds
½ tsp garlic powder (optional)
¼ tsp salt (optional)
MAKES4 flatbreads
PREP TIME5 minutes
COOKING TIME20 minutes
TOTAL TIME25 minutes
Steps
1Preheat the oven to 200°C (400°F) Fan. Add buckwheat flour, flaxseeds, sunflower seeds, garlic powder and salt, if using, to a small mixing bowl.
2Add water and mix to combine. Set aside for 5 minutes to soak.
3Pour 4 portions over a baking tray lined with baking paper.
4Spread evenly using a spoon.
5Bake in the middle of the oven for 15 minutes. Flip the flatbreads over and bake for another 5 minutes.
6Transfer to a serving plate.
Nutritional Info
Makes 4 flatbreads
140 Calories per flatbread
5g protein
23g carbohydrates
4g fiber
4g fat
140 Calories per flatbread
5g protein
23g carbohydrates
4g fiber
4g fat
High in Vitamins B1, B3, B6
High in Omega 3
High in Copper
High in Magnesium
High in Manganese
High in Phosphorus
High in Omega 3
High in Copper
High in Magnesium
High in Manganese
High in Phosphorus
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