Wednesday, December 26, 2012

Buckwheat Flatbread

Buckwheat Flatbread
Serves 6
115 calories per serving

1 cup whole buckwheat groats
¼ avocado
3 stalks celery
½ medium onion
¼ cup nutritional yeast
2 Tbsp psyllium husk
2-4 Tbsp vegetable broth
1-2 tsp rosemary
1 tsp thyme
Pinch of salt

Preheat the oven to 350F.

Chop celery and onion. Cook the buckwheat groats by combining 1 cup whole buckwheat groats with 2 cups water in large sauce pan and bring to a boil. Reduce heat to low and cook 10 to 12 minutes. Add the chopped celery to the saucepan with your simmering buckwheat. This will add a very nice flavor to the bread and also makes for much easier blending. Take the buckwheat off the stove once most of the water has been absorbed but make sure there is still a very small amount (the buckwheat should seem a bit ‘wet’). Let cool for about 5 minutes then scoop into the blender. Add onion, avocado, and 2 Tbsp vegetable broth (may need more but you DO NOT want to overdo the liquid) to the blender. Blending will take a bit of patience. You DO NOT want to blend until smooth but just enough to spread/mince the celery, onion, and avocado. I like to pulse and then stir with a spoon then pulse again.

Scoop your blended buckwheat mixture onto a large bowl and add nutritional yeast, psyllium husk, rosemary, thyme, and a pinch of salt. Mix until blended evenly. Line a baking sheet with parchment paper and spread your buckwheat mixture onto the parchment paper with your hands. Try to make it about ¼ of an inch thick. Place into the oven at 350F for about 20-25 minutes.