Herby flatbread

by Vanessa Jaich

This simple flatbread is nourishing for your belly and soul. Buckwheat is not a grain but rather a seed. Bonus points for it being tasty, versatile and inexpensive. With added medicinal mushrooms, rocket and herbs, this dish is a powerhouse of nutrients. Enjoy!

 

Herby flatbread with mushroom topping

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Serves: 2
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • FLATBREAD
  • 250g buckwheat groats (soaked)
  • 20g coconut flour
  • 20g almond flour
  • 20g melted ghee or coconut oil
  • ½ tsp himalayan salt
  • 2-3 tsp dried or fresh oregano, to taste
  • 2-3 tsp dried or fresh parsley, to taste
  • Freshly ground black pepper, to taste
  • Topping: Medicinal mushrooms, cashew cheese, sun-dried tomato and rocket
  • 125g cashew (soaked)
  • ½ tsp himalayan salt (to taste)
  • 1- 2 tbsp garlic powder
  • 1 tbsp onion powder
  • 50g sliced shiitake, oyster, maitake mushrooms
  • 4-6 pieces of halved sun-dried tomato
  • 1 tbsp ghee or coconut oil
  • 2-3 tsp dried or fresh parsley
  • 2 tablespoons coconut aminos
  • 50g rocket leaves
  • 1 tablespoon extra virgin olive oil

Instructions

1. Soak the buckwheat for at least 7 hours.
2. Preheat the oven to 180ºC (Gas Mark 4).
3. Place all the ingredients in a food processor and blend until a smooth. If it’s too dry, add a dash of water.
4. Line a baking tray with the parchment paper, place the dough on the parchment paper.
5. Spread mixture using a spatula to form a 20cm round crust.
6. Bake in the oven for 20 – 30 minutes or until golden.
7. Remove from oven and let cool.
8. Soak the cashews a minimum of 7 hours.
9. Blend cashews, salt, garlic powder and onion powder in a power blender until completely smooth.
10. Place in the fridge until it sets.
11.Place the sliced mushrooms in a small frying pan and add the ghee and coconut aminos.
12. Fry on a gentle heat for a few minutes until mushrooms are soft, then add the herbs and cook for another 2 minutes.
13. Lay the flatbread out, gently spread the cashew cheese, place the mushrooms, sun-dried tomatoes and rocket leaves, drizzle with olive oil.
14. Serve immediately

Notes

Allergy Advice: Contains nuts

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