Nourishing Herbal Flatbread


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.

Enjoy ❤


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