These flatbread are tasty, filling and very low GI. They are great for snacks, lunches or party treats. They also freeze well so you can easily double up the ingredients and pop them in the freezer for a later date.
Suitable for maintenance and levels 1,2,3
Health Bite: Flax seeds, sometimes called linseed, are packed with nutrients. They are high in both soluble and insoluble fibre, perfect for good digestive health and contain the essential fatty acid, omega-3.
makes 6 flatbread
1/2 cup warm water
1 1/2 tsp fast action yeast
1 cup almond meal (ground almonds)
1 cup gram flour (chickpea flour)
1/2 cup ground flax seeds (linseed)
1 tsp salt
1 tsp unrefined sugar or granulated stevia (Truvia)
1 tsp cumin seeds, lightly toasted
1 tbsp olive oil in a small bowl
Preheat oven 220 ºC
Dissolve yeast and sugar in the warm water and set aside for 10 minutes
Mix the rest of the dry ingredients together in a bowl and sift well using hands and fingers.
Pour yeast mixture in dry ingredients and mix well with a spoon. The bread mixture should be sticky, if dry add a drop more water.
Line baking tray with greaseproof paper
Coat palm of hands with a small amount of oil (to prevent mix from sticking to hands) and pick a small clump of mix, roll into a ball and flatten down into a flatbread shape then place onto baking tray. Do this again with the rest of mix, making 6 flatbread.
Place in oven and bake for 8 to 10 minutes.
Serving Suggestion: Great with humus, tzatziki, sour cream and chive dip, or dipped into melted Camembert.