Delicious gluten-free buckwheat flatbread that can also double as a pizza base; made with raw buckwheat groats, apple cider vinegar, sea salt, water, olive oil, and baking soda.
By now, you’re all audibly laughing at my continued use of the ol’ buckwheat groat.
What can I say, the stuff is fab-u-loso, and because I’m constantly trying out new recipes for the bloggy here, buckwheat has kind of become my go-to gal pal.
These last couple of weeks have left me a bit challenged in the kitchen.
Every year, I seem to fall prey to the same black plague of death, and it leaves me a bit incapacitated for a time.
This year, it was especially horrid, leaving me with copious amounts of dry, itchy skin, a Rudolph nose, mucous for days, and an attitude to match. Needless to say, I’ve not been feeling particularly fetching.
In order to combat the mucous, I have been (attempting to) steer clear of certain grains, sugar, and needless dairy (read: cheese is a necessity).
Potent teas, cold, crisp salads, and hot soups have been some of my best food friends, all helping me feel better and get through the thick of it.
While I typically enjoy a good cheese crisp made with my Spelt Tortillas when I have homemade soup, I traded in the delicious wraps for a time in exchange for this flatbread!
Made with buckwheat groats, which are less mucous-causing than their gluten counterparts, this flatbread has been the perfect accompaniment to the myriad soups I’ve been making, including this Spicy Cabbage Soup and this Curried Cream of Zucchini Soup. In the testing process are also a Turkish red lentil soup, as well as a simple celery variety.
Heads up, my youngest daughter didn’t dig this, so I’m not certain how kid-friendly it is. Jade loved it though!
I really enjoy topping it with a simple cherry tomato sauce (recipe coming Friday) and a sprinkle of raw white cheddar.
As I type, I’m eating it with a vegan cream of celery soup, and it’s just superb!
Delicious gluten-free buckwheat flatbread that can also double as a pizza base.
- 1 c . raw buckwheat groats (see Notes)
- water , see Instructions
- 1 T . apple cider vinegar
- 1 T . olive oil
- 1/2 t . sea salt
- 1/2 t . baking soda
- Using a measuring cup that holds at least two cups, fill it to the '1 cup' line with the buckwheat groats.
- Add water to the groats until you reach the '2 cup' line.
- Stir in the vinegar and oil.
- Let the mixture sit and soak for at least two hours.
- After the soak time, preheat the oven to 350 degrees.
- Add the buckwheat mixture, salt, and baking soda to a blender.
- Blend all until smooth.
- Line a baking sheet with parchment paper.
- Pour the buckwheat batter onto the parchment paper (it will be similar to pancake batter in consistency).
- Spread it out a bit with a spatula.
- Bake for 30 minutes.
- Top with your choice of toppings.
- Bake for another 10 minutes.
- Cool, cut, and serve!
Fat: 1.5 g Carbs: 7.1 g Sugar: 0 g Protein: 1.3 g; WW SmartPoints: 1
These are the raw buckwheat groats I use in my recipes.
What methods do you employ when you get sick?