So how about I just ignore the fact that I haven’t posted anything here for 8 months or so and just go straight in to a quick recipe for this Super Seeded Flatbread?! Things got a bit hectic, blah, blah, blah and I lost my blogging mojo again. I’m not sure that it’s back 100% but it did feel nice to pull out the camera again and take some photos so who knows. No promises this time with regularity of posts or anything like that though.
Super Seeded Flatbread
Despite the lack of posts, I’ve been cooking quite a bit and my always embarrassingly large cook book collection seems to have grown significantly recently. In February of this year I also made a bit of a change to my diet (I’ll probably post a bit more about that!) so likewise the recipes here will reflect that. I hope though that anyone who has followed here for a while will continue to do so and find that a plant based diet is not all salads, chickpeas and weird stuff you’ve never heard of.
Anyway, on to this handy little super seeded flatbread recipe. I’ve made a few versions of this before using recipes from Jessica and the blog Oh She Glows. I changed the mix up a little though as I wasn’t a fan of the onion and garlic powder so I switched it up to use oregano and sun-dried tomatoes. It’s very quick to make, freezes well in slices and can be topped with anything you like! To make a sweeter version that tastes great with nut butter sub the sun-dried tomatoes for dates and the olive oil for coconut oil. This bread also packs a hefty 8.9g of protein per serving and with 6g of fibre this makes a great breakfast that will see you through ’til lunch.
Ingredients for Super Seeded Flatbread
4 Tbsp Chia Seeds
75g Sunflower Seeds
100g Almond Flour
2 Tsp Dried Oregano
1/2 Tsp Salt
1.2 Tsp Baking Powder
6 Sun-dried Tomatoes
3 Tbsp Olive Oil
Pre-heat your oven to 180C. Grease and line a baking tray (I used 9″ by 13″).
Place all of the dry ingredients into a food processor. Pulse until you have a fine crumb.
Add the oil and water while you continue to process the mixture. It should be quite a wet yet thick consistency.
Scoop it out into your baking tray, flattening the top with a paddle knife or some wet hands. Bake for 45 minutes.
Allow to cool for 10 minutes in the tray before transferring to a wire rack. Once cooled, slice and enjoy!
This will keep for 2 days in an airtight container but is best toasted after the first day. Can be frozen and toasted/grilled straight from the freezer.