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5-Minute Almond Flaxseed Flatbread (Gluten-Free)
Hearty almond flaxseed flatbread with psyllium, walnuts and Greek yogurt. Studded with sesame and baked in under an hour for a crisp golden crust.
15 min prep / 60 min total
66 kcal
3.1g protein
15 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 2 tbspalmond flour
- 2 tbspflaxseed
- 2 tbsppsyllium husk
- pinchsalt
- dried basil
- dried garlic
- 35 gwalnuts
toasted and chopped
- 2egg whites
- 6 tbspGreek yogurt
- 1 tspbaking powder
- 1 tbspolive oil
- sesame seeds
for sprinkling
Instructions
Combine 2 tablespoons almond flour, 2 tablespoons flaxseed, 2 tablespoons psyllium, a pinch of salt, dried basil and dried garlic in a bowl.
Rinse and dry 35g walnuts in a pan, chop lightly with a knife and add to the bowl.
Mix in 2 egg whites, 6 tablespoons Greek yogurt, 1 teaspoon baking powder and 1 tablespoon olive oil until a thick dough forms.
Let the dough rest for , then shape into a flatbread on a greased baking sheet and sprinkle with sesame seeds.
Bake at 180°C (350°F) for 40- until the crust is deep golden; cool before slicing.
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