Buckwheat & Oat Flatbread
Ingredients
Metric
90 g buckwheat flour
60 g oat flour or ground oats
240 ml water
15 g ~ 2 tbsp ground flaxseeds
30 g ~ 3 tbsp sunflower seeds (optional)
¼ tsp salt (optional)
US
½ cup buckwheat flour
½ cup oat flour or ground oats
1 cup water
2 tbsp ground flaxseeds
3 tbsp sunflower seeds (optional)
¼ tsp salt (optional)
MAKES4 flatbread
PREP TIME5 minutes
COOKING TIME20 minutes
TOTAL TIME25 minutes
Steps
1Preheat the oven to 200°C (400°F) Fan. Add buckwheat flour, oat flour, flaxseeds, sunflower seeds and salt, if using, to a small mixing bowl.
2Mix to combine.
3Add water and mix to combine. Set aside for 5 minutes to soak.
4Pour 4 portions over a baking tray lined with baking paper.
5Spread evenly using a spoon.
6Bake in the middle of the oven for 15 minutes. Flip the flatbreads over and bake for another 5 minutes.
7Transfer to a plate.
Nutritional Info
Makes 4 flatbreads
190 Calories per flatbread
7g protein
28g carbohydrates
5g fiber
6g fat
190 Calories per flatbread
7g protein
28g carbohydrates
5g fiber
6g fat
High in Vitamins B1, B3, B6, E
High in Omega 3 & 6
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Selenium
High in Omega 3 & 6
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Selenium
Thank you for rating this recipe!
