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This recipe is based on the one provided to me by my colleague Amy, who is currently putting together a cookbook. It’s a fabulous idea for a good-for-you flatbread made of 3 simple ingredients. When my cousin came to visit from Calgary, she brought homemade focaccia made with rosemary and olives. Not being able to eat gluten, I was tortured by that bread for the entire weekend. The sense of deprivation inspired the need to create a gluten-free version of her forbidden bread, using Amy’s grain free recipe as the bread base.

Rosemary and Olive Grain-Free Flatbread

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Ingredients:

1.5 cups dried red lentils

2 tbs flax meal

1 tbs chia seeds

10-15 large green olives

Lots of rosemary

2 cups water

Sea salt and fresh black pepper

Directions:

Preheat oven to 400 degrees F. Using a blender, food processor or Magic Bullet, grind together the lentils, flax and 1 tbs of rosemary until you’re left with a fine powder. Chop olives into small pieces. Mix all the ingredients together in a small bowl. The mixture starts out watery until the flax, chia and lentils start to absorb the water. Allow the mixture to thicken slightly before spreading thinly over a non-stick baking sheet or wax paper.

Cook in the oven for 20 minutes.

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When it’s done, cut into approximately 12 square pieces and serve! Goes great with dips and spreads or on its own!

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