Fabulous Flatbreads

I was first introduced to making flatbreads while working as a baker in Antarctica. It took some trial and error, but we eventually perfected a gluten-free version that we all came to love. Chandra and I share a passion for crafting dips, pâtés, spreads, and toppings — and these flatbreads were created to be an ideal vehicle for serving them.

We experimented with different textures, making them thinner for extra crunch or thicker for a chewier bite. We loved them in all their forms, and we hope you do too. Have fun exploring your favorite ways to enjoy them!

Servings: 12

Prep Time:10 minutes

Cook Time:1hour 30minutes

Ingredients

• 1 cup ground flax seeds
• ¼ cup Hemp seeds
• 1/2 cup psyllium husks
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1.5 cups warm water
• ¾ cups tahini, room temperature.

Instructions

1. Preheat oven to 375 degrees F. Line a sheet pan with a silicone mat or parchment paper.

2. In a medium bowl combine ground flax seeds, hemp seeds, psyllium husks,

baking powder, and salt.

3. In another medium bowl, stir water and tahini until thoroughly combined.

4. Combine wet and dry ingredients; stir until batter is well-combined. It will be thick.

5. Press flat – approximately ¼ inch thick - onto a baking sheet pan lined with a silicone

mat or parchment paper. Make them thinner and thicker to see how you prefer them.

6. Top with your favorite toppings: sesame seeds, poppy seeds, onion powder, garlic salt.

7. Bake for 45 to 50 minutes.

8. Cut desired flat bread sizes when still hot from the oven.

9. Cool in place on the baking sheet. When cool…

Serve with your Favorite toppings. Bean dips with sliced tomatoes, avocado spread, lentil walnut pate, eggless egg salad, are some of our favorites. Enjoy!