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)
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.
| Prep Time | 5 - 10 minutes |
| Cook Time | 30 minutes |
| Passive Time | 30 minutes (baking) |
| Servings |
flatbreads
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Ingredients
- 1 cup Coconut Flour
- ½ cup Buckwheat Flour
- ⅓ cup Psyllium Husk Meal
- ⅔ cup Coconut Oil (warmed/melted)
- ½ tsp Sea Salt
- 2 cups Spring Water
Ingredients
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Instructions
- Preheat oven to 160°C / 320°F.
- Mix all dry ingredients together in large mixing bowl.
- Add Coconut Oil and Water and mix well.
- Spread dough (1cm / ½ inch thick), use a small bowl to ‘cut’ out round flatbread shapes.
- Place on baking tray lined with non-toxic/unbleached parchment/baking paper.
- 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.