Soaked Whole Grain Flatbread

When I needed to cut out gluten, I did a lot of researching through books and the internet. My virtual travels led me to many, many wonderful gluten-free blogs with tons of helpful information and recipes. One of my favorites is Simply Natural Health . I love the fact that Kim Wilson bases her recipes on whole, natural ingredients. Finding Kim was one of the turning points to my huge lifestyle change. Going gluten-free was not just a necessity to dealing with celiac disease. It has caused me to take a closer look at all the foods I eat and become healthier as a result.

Kim has written several books. One of which is her popular ebook Good and Easy Eats. I have this book and I love it! With over 70 allergen free recipes, it gives you a wonderful assortment of family favorites.

This flatbread is super. I use it for pizza crust and my gluten-eating husband likes it better than regular crusts. He will even steal it off my plate  😉 This is my version of Kim’s recipe for Gluten-free Buckwheat Flatbread.

Soaked Whole Grain Flatbread

Soaked Whole Grain Flatbread

Yield: 2 large flatbreads (baked in two 10-inch cast iron skillets)

Cook: 15 to 20 minutes

3 tbsp. raw pumpkin seeds

2 tbsp. raw sesame seeds

¼ cup raw hulled buckwheat

¾ cup uncooked brown rice

2/3 cup uncooked quinoa

2 tbsp. raw apple cider vinegar

1 ¾ cups water

3 tbsp. ground flaxseed

1 tbsp. psyllium fiber

1 tsp. raw apple cider vinegar

3 tbsp. olive oil

1 tsp. coconut sugar

1 ½ tsp. sea salt

1 ½ tsp. baking powder

Place pumpkin seeds, sesame seeds, buckwheat, brown rice, quinoa and 2 tbsp. vinegar in a bowl and cover with plenty of water. Allow to soak for 8 to 12 hours.

Preheat oven to 400 F. Place two cast iron skillets (10-inch) into the oven to heat while oven is heating. Leave them there until your mixture is ready.

Rinse and drain the soaked grain/seed mixture in a fine strainer. Put them in a blender along with the rest of the ingredients except for baking powder. Blend until mixture is smooth, pausing if necessary to scrape down sides of blender. Add baking powder and mix again.

Remove the preheated skillets from the oven and oil them with olive or coconut oil. Pour the batter into the hot skillets and bake for about 15 to 20 minutes. It will be the consistency of pancake batter. If It is too thick to pour easily, you can add a little more water to the batter.  (Flatbreads should be brown on the bottom and be sturdy enough to remove from skillets.)

Remove from skillets and cool on wire racks. Cut into squares or use whole flatbread as pizza crusts.

Notes:

  • These flatbreads freeze well and are good reheated in a toaster oven.
  • Honey or maple syrup can be used instead of coconut sugar.

Soaked Whole Grain Flatbread

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Anyone for leftover quinoa?

Chocolate Chip Quinoa Cookie Pizza

This is made with no added fat except for what comes from the nuts. It’s not overly sweet and is soft and chewy. You’re always free to add more sweetener if you like.

Yield: One 12-inch pizza pan
Cook: 12 to 15 minutes

1/4 cup cashews
1/4 cup almonds
1/2 cup pecans
1/2 cup walnuts
1/2 cup dried dates, softened in hot water
1/2 cup cooked quinoa
1 1/2 tbsp. chia seeds, ground (I use my Magic Bullet)
3 tbsp. coconut nectar
2 tsp. vanilla
1/4 tsp. sea salt
1/2 tsp. baking soda
2 tbsp. ground flaxseed
1/4 cup buckwheat flour
1/3 to 1/2 cup mini chocolate chips (I used Enjoy Life brand)
2 tbsp. chopped pecans or walnuts (optional)
Coconut flakes (optional)

Preheat oven to 350 degrees F. Spread cashews, almonds, pecans and walnuts on a cookie sheet. Bake for 8 to 10 minutes or until slightly golden. Let cool.
Lightly grease 12 -inch pizza pan.
Measure dates into a small bowl and cover with hot water. Set aside for ½ to 1 hour, or until they are soft. Mix ground chia seeds with 4 ½ tbsp. hot water and set aside for about 10 minutes.
Pour nuts into food processor. Process for 5 to 10 minutes or until smooth and creamy. Scrape sides of processor during mixing if necessary.
Drain dates and add to food processor on top of nut butter. Add coconut syrup, vanilla, salt and baking soda. Process until well mixed.
Add flaxseed, buckwheat flour and quinoa. Process until smooth.
Add chia/water mixture. Process just until mixed, using the pulse button on your processor.
Stir in 2 tbsp. chopped pecans and chocolate chips with spatula. Spread mixture in pizza pan. Be patient, it will be very sticky. Sprinkle some coconut flakes across the top if you like. (I used toasted coconut flakes because that is all I could find.)
Bake in preheated oven for 12 to 15 minutes or until cookie is firm but not crusty. It will still be shiny.
Do not try to remove from pan and let cool before cutting.

Chocolate Chip Quinoa Cookie Pizza

Notes:

  • Maple syrup or honey may be substituted for coconut nectar.
  • Coconut nectar is full of nutrients and is very low on the glycemic index. It is an excellent substitute for maple syrup or honey. You can find it at your local natural foods store or online.

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This post is linked to Better Mom Mondays , Make Your Own Monday , Melt in Your Mouth Monday , Mostly Homemade Mondays , Motivation Monday , Tasteful Tuesday , Slightly Indulgent Tuesday , Tuned-in Tuesday , Allergy Free Wednesday,  Cast Party Wednesday , Cookie Linky and Drinky Party , Gluten-Free Wednesdays , Waste Not Want Not Wednesday , Lovely Ladies Linky , Real Food Wednesday , Tasty Traditions , Wellness Wednesday Link-up , Full Plate Thursday , Hearthfelt Hopes , Simple Lives Thursday , Thank Your Body Thursday , Pennywise Platter  Whole Food Fridays , Healthy Vegan Friday , Simple Meals Friday , Wellness Weekend , Unprocessed Fridays , Allergy Friendly Lunchbox Love

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