These quick and easy to make flatbreads are great for a quick snack. You can toast them up, add some coconut oil, and serve them up with some nut butter or cashew nut cream cheese. They have a slightly sweet taste and get a little crunch when they are toasted, which makes them yummy replacements for burger buns. You can make a whole batch and keep them in the fridge or freezer, and use when needed.

This recipe is: Gluten-free (GF), Wheat-free (WF), Dairy-free (DF), refined Sugar-free (SF), Plant-based/Vegan (PB), Vegetarian (V)

Print Recipe
 Coconut Buckwheat Flatbreads
You will need: 1 large mixing bowl; wooden spoon/silicon spatula; measuring cups & spoons; food-grade silicon baking sheet or non-toxic parchment/ baking paper lined baking tray (please avoid flatbreads coming into contact with toxic non-stick coatings); small bowl for 'cutting out' flatbread shapes; bleach-free paper towel and air-tight container or large ziplock bag to store in fridge/freezer.
Course Healthy Snacking - Breads & Crackers
Cuisine Clean Eating
Prep Time 5 - 10 minutes
Cook Time 30 minutes
Passive Time 30 minutes (baking)
Servings
flatbreads
Ingredients
Course Healthy Snacking - Breads & Crackers
Cuisine Clean Eating
Prep Time 5 - 10 minutes
Cook Time 30 minutes
Passive Time 30 minutes (baking)
Servings
flatbreads
Ingredients
Instructions
  1. Preheat oven to 160°C / 320°F.
  2. Mix all dry ingredients together in large mixing bowl.
  3. Add Coconut Oil and Water and mix well.
  4. Spread dough (1cm / ½ inch thick), use a small bowl to ‘cut’ out round flatbread shapes.
  5. Place on baking tray lined with non-toxic/unbleached parchment/baking paper.
  6. Bake for approx. 10-15 min each side or until golden.
Recipe Notes
  • If you can't find Buckwheat Flour, as with most nut and seed flours and meals, you can easily make your own - which I often do myself - by purchasing the whole food ingredient i.e. Buckwheat seeds, and using a blender with grinder blades (at least 2 blades lie flat), or use a coffee grinder to grind the nuts/seeds into a flour/meal.
  • You can also substitute Almond Meal (ground Almonds) in place of Buckwheat.
  • Wait until cool, and then wrap in bleach-free/non-toxic paper towel in an airtight container or large ziplock bag.
  • It is best to store your bread in the fridge or freezer - it will also last longer.