Buckwheat Corn Flax Flat Bread
By
Marty Kolk
A yummy, gluten-free bread to go with your meals during Unleavened Bread.
Preparation time
20 minutes
Cooking time
1 hour
Total time
1 hour, 20 minutes
Yield
4 Servings
Ingredients
2 cups flour (buckwheat)
1 cup flaxseeds (ground)
1 cup cornmeal (or corn flour)
1 cup honey (or sugar (1/2 cup of honey for those who like it less sweet))
1 teaspoon sea salt
3 cups milk (to spreadable batter consistency)
1 tablespoon vanilla extract
1 tablespoon granular lecithin (optional)
6 eggs (beaten)
1⁄2 cup oil (olive oil recommended)
Instructions
Spread batter to a ¼ or 3/8 inch thickness unto cookie sheets or casserole dishes with bottoms treated with cooking spray for easy removal. Bake at 350°F for about 1 hour. Use the clean toothpick test to determine doneness.
Notes
Some may want to cut this recipe in half.
Recipe Type(s)
