This flatbread is protein and fiber rich, tastes like an everything bagel, and fills me up with energy for the day. I especially love how sturdy, and dense it is. I can pop this bread in a toaster or pack it in a ziplock and it’ll hold up. Did I mention it tastes like an everything bagel??? I bet all you gluten-free folks out there haven’t had that taste in your mouth in a while… and for you people without a gluten allergy, you too will love this flatbread. I use this spice/seasoning mixture from Trader Joe’s called “everything but the bagel” seasoning. It is amazing and kind of looks like the sesame topping that you would see on an everything bagel. Stop in Trader Joe’s to get some! It will change your life. If you don’t happen to have it, no worries, this flatbread will still have that onion and garlic flavor that we all love. Give my Everything Flatbread a try and let me know what you think!
- ¾ cup rolled oats (gf if needed)
- ½ cup raw buckwheat groats
- ¼ cup raw sunflower seeds
- 1 Tbsp. chia seeds
- 1 tsp coconut sugar*
- ¼ tsp baking powder
- ½ tsp onion powder
- ¼ tsp garlic powder
- ½ tsp sea salt
- 1 cup plant-based milk (I used Malk Organics unsweetened almond milk)
- 1 Tbsp high-quality olive oil
- 2 Tbsp everything but the bagel seasoning mixture from Trader Joe’s (optional)
- Preheat the oven to 350 degrees F. Line a 9 inch square pan with parchment paper
- In a food processor, blend the oats and buckwheat groats on high until a light flour is formed.
- In a large bowl, mix the flour with sunflower seeds, chia seeds, sugar, baking powder, onion powder, garlic powder, and salt. Whisk well to combine.
- Stir in the milk and oil until completely combined - ensure that there are no clumps remaining. Pour the mixture into the pan and smooth it out with a spatula. Sprinkle with Everything But the Bagel topping if desired.
- Bake for about 25 minutes or until the bread is firm and darker in color. Remove from oven and let bread rest in pan until cool.
- Cut flatbread into desired-sized slices and store in airtight containers. Flatbread will last for about 3-5 days