In a serendipitous attempt to make seed crackers the other night, I failed and made this deliciously nourishing flatbread instead. And I pretty much only want to eat this everyday for breakfast for the rest of the month. So I thought I’d share my recipe!
Nourishing, Grain-Free Herbal Flatbread
- 1/2 cup chia seeds
- 1/2 cup sunflower seeds
- 1/2 cup pepita seeds (or pumpkin seeds)
- 1/3 cup golden flax seeds
- 1/4 cup black sesame seeds
- 1.5 cups water
- 1 large garlic clove, finely chopped or minced
- 1/4 a small red onion, finely diced
- 2 tsp Italian herb seasoning
- 2 T flaxmeal
- 1/4 teaspoon real salt (I use Redmond’s Real Salt) , plus more for sprinkling
Preheat the oven to 300 degrees. Dice the onions & mince the garlic. Mix all the seeds and flaxmeal. Add the water, onions, garlic and salt. Mix well, and set aside for 8-10 minutes. Meanwhile, line a deep cookie sheet with parchment paper. Spoon the mix onto the parchment paper and spread about 1/2 inch thin. Bake for 30 minutes, cut the sheet of flatbread into 4 pieces, and flip each over carefully with a large spatula. Put back in the oven for another 20-25 minutes. Remove from oven and let cool about 10 minutes, then cut into desired portions. Then allow the pieces to cool for another hour or so before storing. I think these would keep 4-5 days, but at the rate we’re eating them, they’ll be gone before then.
They are best when toasted in the toaster oven for 3 minutes—the seeds get even nuttier when they’re toasted! I’ve topped them with cashew cream cheese and chives, and here with a mix of cherry tomatoes, red onions, green chiles, garlic salt and cumin (yummmm!) Avocado and dried nettle for garnish.