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