Buckwheat and Millet Zucchini Flatbread

Zucchini buckwheat flatbread with millet

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

Cook Time 20

Total Time 25

Servings slices

Calories 74kcal

Author Lauren Goslin

Ingredients

⅓ cup buckwheat flour see Notes
⅓ cup millet flour
¼ tsp baking powder
¼ tsp sea salt
⅓ cup finely grated zucchini
1 Tbsp olive oil
1 Tbsp applesauce
¼ - ½ 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