Sprouted Einkorn & Seed Flatbread and 3 Vegan Ways to Love It

Sprouted Einkorn & Seed Flatbread and 3 Vegan Ways to Love It

What is Einkorn?

In this recipe, we’re also using an ancient form of wheat called Einkorn that is said to be one of the earliest used by man about five thousand years ago. It’s one of the simple forms of wheat that hasn’t been hybrid or changed in its basic composition. It is no wonder that it is considered by some to be more digestible than other forms of wheat. It still contains forms of gluten proteins though, so don’t be confused by anyone who says it’s gluten-free.

Why Sprouted?

When Einkorn is sprouted and made into flour, the grain has essentially gone through the early sprouting stages, removing much of the phytic acids and naturally occurring inhibitors of vitamin assimilation. That’s just a long way of saying that sprouted grains are a nutritionally accessible powerhouse. The flavor profile of sprouted grain flour is remarkable, deep and rich. It adds a depth to your breads and tortillas that most bakers take several days to nurture in regular grains and flours. Essentially, you can get that same complex flavor in just a few minutes using sprouted flour! We really love our Organic Grains Sprouted Einkorn Flour . 

Homemade Sprouted Einkorn Flatbread

Organic Grains Sprouted Einkorn Flour | 2 1/2 cups
Organic Grains White Chia Seed| 2 Tbsp.
Organic Grains Brown Flax Seed| 2 Tbsp
Salt| 1 tsp.
Baking Powder| 2 tsp. 
Avocado Oil or Olive Oil | 1/4 cup
Water | 1 cup

Directions: 

In a large bowl, combine the flour, white chia seeds, brown flax seeds, salt, and baking powder. In a small saucepan, bring the water to a boil. Add to the boiling water and avocado oil to the flour mixture and stir until well combined, about two minutes. Allow dough to rest about 5 minutes. Divide into 10 equal portions of dough.  Heat a  12-inch griddle or skillet to medium high heat. Roll the dough out to a 4 inch by 5 inch oval (you will need very little flour). Cook on the stove-top 3 minutes on each side until browned and cooked through. Serve warm.  Yield 10 flat breads. 

Estimated Nutritional Information per flat bread: 174 calories, 6 g fat, 25 g carbohydrate, 3 g fiber, 4 g protein

Serving suggestions...

Blueberry Cashew with Balsamic Drizzle

Top the flatbread with a few Tablespoons of sweetened cashew butter, fresh blueberries and a drizzle of balsamic vinegar.

Avocado and Power-Greens

Top the flatbread with your favorite low-fat Vegan ranch dressing, power-greens like baby kale, sliced mini bell peppers and avocado. Season with smoked paprika and fajita seasoning.

Roasted Garlic, Vegan Tofu Feta, Minced Olives and Peppadew*

Top with chunks of roasted garlic, minced olives, feta, fresh herbs, and sliced peppadew or roasted bell peppers. 

*Peppadew is the trademarked brand name of sweet piquanté peppers grown in the Limpopo province of South Africa and available in most deli's at your local grocery store. If you can't find them, then roasted red bell peppers will work, though they won't give the kick of flavor you'd get with a peppadew. 


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