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!
Servings 6 slices
- 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
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!
WW SmartPoints: 2
Recipe inspired by Edible Perspective
Calories: 74kcal | Carbohydrates: 11.1g | Protein: 1.8g | Fat: 2.9g | Fiber: 1.4g | Sugar: 0.5g