Flaxseed Oat Bread

This flatbread is made with flax seeds, rolled oats, and seasonings. Serve it with your favorite dips and spread, or use it to make sandwich wraps.

Ingredients:

• 1 cup whole flax seeds
• 1/4 cup rolled oats
• 1 cup filtered water
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground garlic powder
• 1/4 teaspoon pink Himalayan salt
• 1/2 teaspoon olive oil, to grease the pan

Directions:

1. Use a clean spice grinder or coffee grinder to grind the whole flaxseeds into a fine powder. If it isn’t fine it won’t absorb all the water. Place in a mixing bowl. Set aside. Grind the rolled oats in the same way. Add to the ground flaxseeds. Whisk to combine well. Set aside.
2. Add the water to a medium size pot. On high heat, bring to a boil. Remove from stove top.
3. Stir in the ground ginger, garlic powder, and Himalayan salt.
4. Immediately add the ground flaxseeds and ground oats mixture. Immediately stir using a large wooden spoon until the mixture starts to form into a ball. Let sit for 8 minutes to allow water to absorb and cool to touch.
5. Use clean hands to divide into six equal pieces. Roll each between palms, applying a gentle pressure until you have six balls.
6. Place a 10-inch piece of wax paper on a surface, and on it one of the balls of dough. Cover it with a second 10-inch piece of wax paper. Use a rolling pin to roll over the wax paper and flatten the dough, making them a little larger than 6-inch round and less than 1/8-inch thick. Remove the top piece of wax paper and place on top a 6-inch round bowl face down. Use a butter knife to cut the excess away. Use the excess to add to one of the remaining balls. Set the flatbread aside. Repeat with the remaining balls of dough. If you have enough excess dough to make more flatbread, do so.
7. Use a pastry brush to lightly grease the frying pan or cast iron skillet with the olive oil. On medium heat, cook one of the flatbreads for 2 to 3 minutes or until the edges appear dry, then flip with a spatula. Cook 1 to 2 minutes more, or until firm. Transfer to a serving plate. Cover with a clean cloth or paper towel. Cook the remaining flatbreads in the same way. When all 6 pieces are done serve with your favorite dip or spread. You might try it with Hummus or Mock ‘Chicken’ Salad.

Yield: Makes 6 to 8 (6-inch round) pieces.