Seed & Oat flatbread

A quick and easy vegan & gluten-free bread you can whip together without yeast! It's a dense flat bread full of herbs and flavour that can be frozen in slices and simply popped in the toaster when you want a slice. I stay true to the Oh She Glows recipe except I leave out the sugar (it's delicious without!) or replace it with my homegrown Stevia leaves. I also use steel-cut oats instead of rolled oats as they are the least processed version of oats and therefore most nutritionally intact (and naturally gluten-free)!

Seed Topping

4 tsp raw pepita/pumpkin seeds

1 tbsp raw sunflower seeds

1/2 tsp chia seeds

1/2 tsp sesame seeds

Herbamare or sea salt, for sprinkling

Flatbread

3/4 cup steel-cut oats

1/2 cup buckwheat groats (raw kernel/grain)

1/4 cup raw sunflower seeds

1 tbsp chia seeds

1 1/2 tsp Stevia powder (optional)

1 tsp dried oregano

1/4 tsp dried thyme

1/4 tsp baking powder

1/4 tsp garlic powder

1/4 tsp sea salt

1 cup milk

(unsweetened and unflavored non-dairy milk for vegan & lactose-free option)

1 tbsp coconut oil (melted) or olive oil

1. Preheat oven to 350F (180C). Line a 9-inch square pan with parchment, ensuring both sides are covered.

2. Combine seed topping ingredients in a small bowl, stir to combine, and set aside.

3. In a high-speed blender, combine the oats and buckwheat and blend on high until a flour forms, 5 to 10 seconds.

4. In a large bowl, combine the flour, sunflower seeds, chia seeds, sweetener (optional), oregano, thyme, baking powder, garlic powder, and salt. Whisk to combine.

5. Add the milk and oil to the bowl and stir very well until no clumps remain. Immediately pour the batter into the prepared pan 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 to adhere it to the batter.

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

8. Let the flatbread cool in the pan placed on a cooling rack for 15 minutes. Using a pizza cutter, slice it into 4 squares (or any number you wish). I usually cut it into 8 slices since it's such a dense bread.

9. Store in airtight container in the refridgerator for up to 2 days. This short shelf-life is why I freeze my slices (wrapped separately) for up to 2 weeks. Simply pull slices as you need and pop in the toaster to crispen up!

Enjoy with avo, hummus, and tomato slices; or for a sweet treat, try sunflower butter and jam!

#recipes #bread #glutenfree #vegan #lactosefree