Easy Rosemary Buckwheat Flat-Bread

This Gluten-Free flatbread is very healthy, easy to make and is delicious. I love it with hummus or avocado spread.

Ingredients

2 c. Green, raw buckwheat groats
1 c. Milk (almond, cashew or coconut)
3 tbs. Grinded flax seeds
2 tbs. Dried rosemary
2 tbs. Dried oregano
2 tsp. Salt, or to taste
1 Garlic clove

Instructions

1. Wash and soak the buckwheat in water for about an hour.
2. Wash and rinse well again.
3. Preheat oven to 400 F.
4. In a blender, blend all the ingredients together until smooth.
5. Line baking tray with parchment paper.
6. Spread the batter into thin layer. Mine was about 7mm thick (just under 1 centimetre).
7. Use a spoon to help smooth and even everything out.
8. Sprinkle with salt and some more dried rosemary or other herbs.
9. Bake for 15 minutes.
10. Take out of the oven and flit carefully. You can also cut it and then flip.
11. Bake for another 10 minutes.
12. Take out of the oven and let cool down.
You can store it in the fridge for a few days or in the freezer for a month.

Make sure to toast it before serving! I like it toasted to the point when it’s almost like a cracker. Yum!

Enjoy!