Friday, February 17, 2012

Baked buckwheat blueberry pecan flatbread

I did it! I made something that I like that has no sugar, eggs, dairy, gluten, grains...yikes! I am excited!

I whipped up the flatbread recipe (see below) except I added a generous handful of chopped pecans and some frozen wild blueberries and cinnamon. This time I poured them on parchment paper and baked them on a baking sheet in a 350 deg. oven for fifteen minutes.

They look like big chocolate chip cookies from afar but they are yummy nutritious beauties. I am psyched!

Recipe for flatbread:

1 cup buckwheat flour

2 tab arrowroot starch

1 tab baking powder

1/4 tsp salt



1/2 cup water

1/2 cup sunflower seed milk ( or whatever milk you like)

2 tab olive oil (or other kind)

Blend and let sit for 10 minutes