Zucchini buckwheat flatbread with millet
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Buckwheat and Millet Zucchini Flatbread

This delicious gluten-free buckwheat and millet flatbread is a simple way to enjoy a healthy slice of 'bread. The added zucchini adds nutrition and moisture!
Course Bread, Snack
Cuisine American
Keyword Buckwheat, Gluten-Free, Millet, Zucchini
Prep Time 5 minutes
Cook Time 20 minutes
0 minutes
Total Time 25 minutes
Servings 6 slices
Calories 74kcal

Ingredients

  • 1/3 cup buckwheat flour see Notes
  • 1/3 cup millet flour
  • 1/4 tsp baking powder
  • 1/4 tsp sea salt
  • 1/3 cup finely grated zucchini
  • 1 Tbsp olive oil
  • 1 Tbsp applesauce
  • 1/4 - 1/2 cup water

Instructions

  • Preheat the oven to 375 degrees.
  • In a large bowl, mix the flours, baking powder, and salt.
  • Stir in the remaining ingredients, adding enough water to create the consistency of a thick pancake batter.
  • Pour the batter into a well-oiled 8 x 8 inch baking dish.
  • Bake 15-20 minutes, or until top is springy to the touch and has fine cracks across it.
  • Cool, cut, and serve!

Notes

WW SmartPoints: 2
Recipe inspired by Edible Perspective

Nutrition

Calories: 74kcal | Carbohydrates: 11.1g | Protein: 1.8g | Fat: 2.9g | Fiber: 1.4g | Sugar: 0.5g