Protein Fiber Rich Flatbread

As you may know, I am not a fan of our America grown wheat and processed flour.  The good news is that this judgement of mine makes me get creative and think out of the box.  Instead of adding protein powders to refined flour, I’m going to return to a protein rich lentil or seed to make my flatbread. I hope you enjoy this one.

Soak 1 cup dry red lentils over night or for 4 hours minimum.

Drain the lentils and add fresh water and blend to make a nice thick batter

• ½ cup fresh water for blending, adding 1–2 tbsp more only if needed

• 1 T extra-virgin olive oil

• ½ t sea salt

• ½ t muun chi Fermented Roots

• ½ t dried oregano or basil

• 1 T ground flaxseed for an even sturdier crust

• 2 T buckwheat flour

  
  

Blend all the ingredients til smooth. The batter should be thick—closer to hummus. Let it rest for 30 min.

Heat oven to 425°F.

Line a sheet pan or pizza pan with parchment. For a nice crunch, brush with olive oil.

Spread the batter into about an 8–10-inch round or oval- roughly ¼–⅜ inch thick.

Pre-bake for 15–18 minutes, until the surface is dry and the bottom is firm enough to lift.  Turn it over and bake another 5–7 minutes. This second bake is what gives you a strong base similar to a pizza.

Spread on your favorite topping.  I like to put on a muun chi hummus then return to the oven for about 8–10 minutes.

Top with muun chi Feta Fauxmage and fresh basil leaves and cherry tomatoes halves. Serve warm and enjoy this protein fiber rich crust that leaves your gut happy and satiated. Enjoy!