Writing down recipes is an entirely new concept for me, or following recipes for that matter. I always want to try recipes that I see on the internet or in cookbooks with all the pretty pictures-if it doesn’t have a picture I’m not inspired to make it, can anyone else relate?
Then, I go into the kitchen, and I get completely side-tracked from the recipe and I just add in whatever I feel like without measuring, mostly because I’m too lazy to re-wash the measuring cups. The final outcome is nothing like the original recipe but its usually pretty good!
This is a recipe I made one morning with whatever I could find in my pantry and I was so excited by how good it turned out. So this time, I made a conscious effort to write down (and take pictures of course) this recipe while making it, and tried it a few times before sharing it with you!
It’s a nutrient packed wheat-free flatbread. It’s vegan and has lots of fiber so it’s a great choice for breakfast. You can top it off with avocado, or peanut butter and banana. Whatever your heart desires.
I personally love bread, but if I eat it too much and too often I get extremely bloated and sleepy. Most of the wheat has been genetically modified to have 50x more gluten than it’s originally supposed to, so even if you’re not gluten intolerant, it’s good to take a break from it sometimes, so you don’t overwork your body and build up an intolerance.
This is the recipe I go to when I’m taking my break from bread! It’s packed with protein and fiber and all the goodies.
Nutrient Packed Wheat Free Breakfast Flatbread Recipe
Vegan, Wheat- Free, Easy
Prep Time: 10 minutes Baking time : 30 Minutes
- 1 1/4 cups oats
- 1/8 cup milled flaxseeds (flaxseed meal)
- 1/2 cup chia seeds
- 2 tbsp hemp seeds
- 2 tbsp ground walnuts
- 1/2 tsp baking powder
- 1 tsp dry rosemary
- 1 tsp vegeta (can be omitted, this provides extra flavouring)
- 1 1/2 cups water
- salt to taste
Preheat oven to 375°F. Mix all dry ingredients in a medium sized bowl, then add water and mix well. Spread mix evenly in a greased 10″x 15″ pan. Bake at 375°F for 30 minutes. Let cool for 5 minutes and cut into preferred slices.
Serve with avocado, tomato , cucumber or your favourite toppings. This recipe can be easily altered and you can add whatever seeds or nuts you have in your pantry!
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