This flatbread is a so crisp and light that you won’t be able to stop eating it … so much better than store bought that you can’t even compare… and so quick and easy to make you could have it tonight… for dinner … like me….
- 1 C sunflower seeds
- 1 Cup sesame seeds
- 1 Cup pumpkin seeds
- 1 Cup flax
- ¾ Cup oil
- 2 ½ Cups Multigrain flour
- 1 ½ Cup water
- 2 teaspoons baking powder
Mix all ingredients together and it should feel like dough with a fair bit of stretch. Roll it out as thin as possible onto either parchment paper sprayed with oil or on a silpat, at this point I like to sprinkle some coarse sea salt on top and give it one more quick roll to make sure the salt doesn’t all fall off, then score into triangles. It breaks apart much easier if you score it before baking.
Bake at 400 for 12-15 minutes depending on your oven and also on how dark you like it. Let cool for a few minutes before trying to break it apart, it’s darn hot when it comes out of the oven. Store in airtight container… if it doesn’t disappear.
My favorite way to enjoy this is with PB2, my other new favorite thing. Not sure if you’ve heard of this yet… but it has allowed all us dieters to eat peanut butter without the guilt. You can find all the information here, but basically it’s skinny peanut butter with 85% less fat than regular peanut butter. If you haven’t tried it yet and don’t eat peanut butter because it’s so full of guilt (fat) then here’s an amazing alternative.