The flatbread post to Whole Life Nutrition Kitchen last week was a big hit. I’ve made the bread several times since. As long as you remember to set 2 cups of grain to soak the night prior, it is so easy to whip up! It’s just such a good staple- particularly for the kids. I’ve also been experimenting with variations on the recipe (most recently a hermit-style cookie) but one of the first variations I tried was in making the flatbread into a crispbread (or crackers). This is such an easy variation of the recipe because it only requires the seed topping and a longer baking time. That’s it. You start with the same recipe (click on the link above for the recipe) and then follow the directions below
Gluten-free Seeded Flatbread Crackers (made from flatbread recipe)
1/2 cup sunflower and/or pumpkin seeds
2-3 Tbsp. flax seeds
2-3 Tbsp. sesame seeds
1-2 Tbsp. poppy seeds
Simply combine the seeds above (or any desired combination). After pouring flatbread batter onto hot surface, sprinkle the seeds on top. You can additionally sprinkle the surface with a bit of sea salt, if desired. Bake at 450 degrees for about 18 minutes. Remove from oven and cut into squares (a pizza cutter works great for this). Lower the oven temperature to 200 degrees. Return to oven for about 2 hours longer. Turn off oven and leave crackers in place until thoroughly crisp. Pack into well-sealed containers after cooling.