Super seeds flatbread

We are getting ready to head off to Slovenia for a few weeks holiday.  Its rather an epic journey from Kilimanjaro so I have decided to pack my own food-its a bit of a nightmare travelling for me being vegan and gluten free-I normally pack a few apples.  This time I am being organised!  On my last trip via Istanbul I made the fatal error of eating a salad in the airport and then spent the next 7 hours being really sick.  An experience I do not want to repeat!  So…I am taking some bread and avocados with me.  I have found a gluten free bread that I really like in "The Oh She Glows Vegan Cookbook" http://ohsheglows.com

I have made some for my trip.

This is gluten free and yeast free, it is dense and filling and packed with protein

Ingredients

For the seed topping:

4 tsps raw pumpkin seeds

1 tbsp raw sunflower seeds

1/2 tsp chia seeds (thank you Melinda!)

1/2 tsp sesame seeds

Fine sea salt for sprinkling

For the flat bread:

 

3/4 cup gluten free rolled oats-or any gluten free flour available (i used a quinoa and mulit seed flour)

1/2 cup raw buckwheat groats (kasha).  Again can substitute with any gluten free flour.

1/4 cup raw sunflower seeds

1 tbsp chia seeds

11/2 tsps granulated sugar

1 tsp dried oregano

1/4 tsp dried thyme

1/4 tsp baking powder

1/4 tsp fine grain salt

1 cup unsweetened dairy free milk-I use soya milk

1 tbsp melted coconut oil or olive oil

Preparation  

1. Preheat oven to 180C.  Line a square pan with two pieces of baking paper, one going each way.

2. Make the seed topping: in a small bowl combine all the seeds for the topping and stir to mix.  Set aside

3. Make the flat bread: If useing oats and buckwheat, in a high speed blender combine the oats and buckwheat and blend on high until a flour forms-about 10 seconds.

4.  In a large bowl, combine the oat and buckwheat flour, sunflower seeds, chia seeds, herbs, sugar, baking powder and salt.  Whisk or stir to combine.

5.  Add the milk and oil to the bowl and stir very well until no lumps remain.  Pour the batter into the prepared tin and smooth it out with a spatula.

6.  Sprinkle the batter evenly with the prepared seed topping and salt.  Lightly press down on the topping with your hands.

7.  Bake for 25-30 mins, uncovered, until the flatbread is firm to the touch.

8.  Let the flat bread cool in the pan placed on a cooling rack for 15 mins.  Lift it out of the pan and place on a clean work surface.  Slice it into 4 squares.

9.  Store the flatbread in an airtight container in the fridge for up to 2 days.

 

Tip:

Top with avocado and you're good to go!