I seem to be on a “keep to the simple” kick this month, which I couldn’t be happier about. 2019 has already been spectacularly busy with special events, business meetings, and the start of some new partnerships, so my meals are mostly throw-shit-in-a-bowl-and-drown-it-in-nooch-and-hot-sauce as I’m rushing about the metro area. BUT, on those days that I find a few extra moments and can opt for method over madness, I like to add something fast and delicious to the lineup, and that’s where this Seeded Rosemary Flatbread comes in. Just like my last post, it comes together in a matter of minutes, and it’s a great vehicle for hummus, smashed avocado, or, as a friend just confessed to me, peanut butter. Personally, I think peanut butter goes with everything, so I was instantly on board, but if you’re crinkling your nose at the idea of the rosemary/PB combo, don’t knock it til you try it. I mean, if watermelon and salt can be a thing, surely this can, too; but I digress…. Anyway, this flatbread is high in protein, fiber, good fats, and omega 3s, and since it’s already flat, it transport well without concern of getting smashed. Bonus. It’s important to note, though, that with all the chia and ground flax seed in it, it’ll get gummy if it sits out too long. Any leftovers should be stored in the fridge, or, if you think it’ll last longer than a day, wrap it well and pop it in the freezer.

seeded rosemary flatbread
makes one 8x10 inch rectangle

1/4 cup chia seeds
1/4 cup ground flax seeds
1/4 cup raw, unsalted sunflower seeds
1/4 cup hemp seeds
1/2 cup gluten free rolled oats, ground into a flour
1/4 cup buckwheat groats, ground into a flour
1/2 tsp sea salt
1/2 tsp garlic powder
2 tsp dried rosemary
1 cup water
optional maldon salt for topping

1) Preheat your oven to 325˚, and line a standard size baking sheet with parchment paper.
2) In a large mixing bowl, stir together the first nine ingredients (chia - rosemary).

3) Add the water and stir well. It will appear runny at first, but will thicken up in 1 1/2-2 minutes. You can stir it occasionally to help speed up the thickening.
4) Spread the flatbread dough on the lined baking sheet, and with damp hands, shape it into an 8x10 inch rectangle. It will be about 1/2 an inch thick. Sprinkle maldon salt on top, if using.

5) Bake at 325˚ for 25 minutes. Remove from the oven and let cool an additional five minutes before cutting into desired size squares. Enjoy!

notes: Refrigerate any leftovers in an airtight container. If not using within two days, wrap leftovers well and freeze

seeded rosemary flatbread
makes one 8x10 inch rectangle

1/4 cup chia seeds
1/4 cup ground flax seeds
1/4 cup raw, unsalted sunflower seeds
1/4 cup hemp seeds
1/2 cup gluten free rolled oats, ground into a flour
1/4 cup buckwheat groats, ground into a flour
1/2 tsp sea salt
1/2 tsp garlic powder
2 tsp dried rosemary
1 cup water
optional maldon salt for topping

1) Preheat your oven to 325˚, and line a standard size baking sheet with parchment paper.
2) In a large mixing bowl, stir together the first nine ingredients (chia - rosemary).
3) Add the water and stir well. It will appear runny at first, but will thicken up in 1 1/2-2 minutes. You can stir it occasionally to help speed up the thickening.
4) Spread the flatbread dough on the lined baking sheet, and with damp hands, shape it into an 8x10 inch rectangle. It will be about 1/2 an inch thick. Sprinkle maldon salt on top, if using.
5) Bake at 325˚ for 25 minutes. Remove from the oven and let cool an additional five minutes before cutting into desired size squares. Enjoy!

notes: Refrigerate any leftovers in an airtight container. If not using within two days, wrap leftovers well and freeze