Easy peasy flat flaxbread


Fo sheasy! 

Drop that bread roll! Don’t do it….just don’t. Bread, crackers and even whole wheat tortilla wraps are not doing our bodies any good. In fact, one of the most common allergies that a lot of us are struggling with is wheat. They’re high in carbohydrates and spikes the sugar levels very high making it harder for our bodies to properly digest and causes us to store more fat than we should. Even brown bread commercially labeled “whole grain” won’t do you any good. It’s just the lesser evil twin of white bread.

But of course, you’re human. (I hope!) And you desire carbs to go with your soups, stews, pasta or salad dishes. Of course, you’d like it to be healthy, body conscious and free of all the harmful ingredients so that you don’t feel guilty afterward. Here’s a recipe for a gluten/wheat free flat bread that’s also dairy free, egg free, sugar free and low carb. This flat bread is mainly made with flax seed meal (ground flax seeds) and is another great replacement for wheat or corn flour. Like chia seeds, you’ll be happy to know that it’s high in fiber, omega 3 fatty acids and contains lignans which help to reduce the risk of breast cancer in women and prostate cancer in men. Another powerful little seed you can add to your diet. 😉

3 tablespoons of flax seed meal (you can grind up flax seeds in a processor or high power blender if you want)

2 tablespoons of almond flour

1 tablespoon of gluten free buckwheat flour (oat or quinoa flour might work too)

1/2 teaspoon of hemp protein powder

1/2 teaspoon of xantham gum (gluten free)

1/4 teaspoon of baking soda

1/4 teaspoon of extra virgin olive oil

1/2 teaspoon of apple cider vinegar

4 tablespoons of filtered warm water

1 tablespoon of coconut milk (you can sub with almond milk)

Herbs and spices for taste: himalayan sea salt, black pepper, dried oregano, onion powder, garlic powder, dried parsley, paprika

Preheat oven to 375 F. Combine all the dry ingredients in one bowl and mix well. Whisk together wet ingredients in another bowl. Beat wet ingredients into dry ingredients vigorously with your handy whisk. You can also  put in a mixer if you want. Using your hands, knead batter onto parchment paper or a baking mat in the shape of a ball. Place another piece of parchment paper on top and knead the dough into a flat shape. You can use a rolling pin to be more precise but as you can tell in my photo, I did some freestyling on mine. Remove top parchment paper and press down some more making sure there are no bubbles. Bake on a cookie sheet for 8 minutes. Remove and let cool. Store in a ziplock bag or container and have it with a side of quinoa salad like I did here. 🙂

FYI: If you over bake them, they’ll be crispier and if you under bake them, they’ll be a little more doughy like.

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