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.
Servings Prep Time
10flatbreads 5 – 10minutes
Cook Time Passive Time
30minutes 30minutes (baking)
Servings Prep Time
10flatbreads 5 – 10minutes
Cook Time Passive Time
30minutes 30minutes (baking)
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.