FLAXSEED FLATBREAD WITH ROSEMARY + SEA SALT

 
Flaxseed Flatbread

This recipe is grain-free and Paleo-approved. It makes a great alternative for anyone, who is sensitive, intolerant, or allergic to gluten and/or grains. The flaxseeds make this bread super high in fibre, which is great for helping to balance blood sugar and keep you feel full for longer.

I recommend making this recipe at the beginning of the week and enjoying this bread as part of your brown bag lunches, or as the temperature starts to drop, with a warm bowl of soup in the evenings! To retain freshness, keep any leftovers sealed in the refrigerator for up to 3 days.

Makes one 9x11-inch flatbread (6-8 large slices)  

1 1/2 c. ground flaxseed
2 tsp. baking soda
1 tsp. dried oregano
1 tsp. dried rosemary
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. sea salt
1 tsp. raw honey
3 organic, free-range eggs
3 tbsp. avocado oil or coconut oil, melted
1/2 c. water

1 tbsp. sesame seeds
1 tbsp. poppyseeds
1 tsp. dried rosemary
coarse sea salt

DIRECTIONS

1. Preheat oven to 425 degrees F.

2. In a large bowl, combine all dry ingredients. Add wet ingredients and mix well.

3. Let the mixture sit for about 5 minutes, and allow to thicken.

4. Spread dough onto a large pan lined with greased parchment paper, until it's about 3/4 to 1-inch thick. Top with sesame seeds, poppyseeds, and dried rosemary. Sprinkle liberally with crushed coarse sea salt and drizzle with avocado oil.

5. Bake for 15 to 20 minutes or until cooked through.

6. Remove from oven and let cool before slicing into squares. Enjoy as toast or in your favourite sandwich!

 
Genevieve KangComment