Encouraging clients to include a wide cross-section of nutrient-rich foods is always a top priority. This Buckwheat and Carrot flat bread uses an alternative grain, available in many supermarkets and wholefood shops. Buckwheat is gluten-free and rich in rutin (which supports good circulation). Beta carotene-rich carrots reduce the amount of flour required and create a slightly sweet and light pastry. This recipe is fine for most people on an anti-Candida programme. However, it is not suitable for those watching their oxalate intake, since Buckwheat is very high in oxalate content.
This is a great accompaniment for hummus or alongside salad. Add some garlic granules to make a ‘garlic bread’.
Buckwheat and Carrot Flatbread
- 250g finely grated carrot
- 40ml melted coconut oil
- 55g buckwheat flour
- 1 tablespoon sunflower seeds
- 1/2 teaspoon cumin seeds
- Preheat the oven to 180 degrees C or fan 160.
- Combine carrot, oil, and buckwheat flour in bowl and mix well until it all comes together in a ball.
- Place on a sheet of non-stick baking parchment sprinkled with the seeds. P lace another sheet over the top. Gentle roll to form a circle about 25 cm in diameter and 1/2 cm thick.
- Carefully peel back the top layer of baking parchment and lift the bottom layer, with the mixture onto a baking tray.
- Bake for 30-40 minutes until flatbread is firm and golden
- Cut into wedges and serve immediately or allow to cool before serving.
- Store in a tin and keep in the fridge for up to a week or freeze.