Seeded Oat Flatbread, the Healthiest Way

At Cafe Drake HRV we prefer making our own oat flour in the Vitamix. It's more economical and nutritious, not to mention fresher tasting, than pre-ground, packaged flour. If you don't have a high-powered blender you can still achieve acceptable results with a Magic Bullet. Or you can just but oat flour at the supermarket. It's gonna be OK no matter what you do. Like Life.

Voila! Oat Flour.

This recipe is an almost faithful adaptation to the one is Angela Liddon's charming The Oh She Glows Cookbook. We've changed the seasonings just a bit as well as omitted pumpkin seeds, only as we didn't have any handy.

Cooling on a rack is essential for the proper texture of the oat bread; it's thin but dense and chewy, like the German and Scandinavian "health breads" sold in the bread aisle of your local market. If you find the consistency too gummy or hardy, simply toast slices before serving.

Loaded with fiber and protein. this could possibly be the healthiest thing you've eaten this year. Certainly one of the tastiest.

Begin by pre-heating the oven to 325 degrees F. and placing 3/4 cup rolled oats in a high-speed blender or food processor. Blend until a fine flour forms.

Dump the flour in a large mixing bowl and add to it: 1/2 cup chia seeds, 1/2 cup raw sunflower seeds, 1 t. dried oregano, 1 t. sugar, 1/2 t. dried thyme, 1/2 t. sea salt, 1/4 t. onion powder, 1/4 t. garlic powder and 1/4 t. nigella seeds. If you don't have the nigella seeds, just omit or replace with more thyme.

Stir all the dry ingredients to combine and then stir in 1 cup water. Mix well and you'll have a very watery, runny dough.

Pour the mixture in to an oiled 9-inch square baking pan. With wet hands, smooth out the top of the dough if needed.

Bake for 25 minutes and then remove from oven. Cool in pan for 5 minutes and carefully transfer from pan to cooling rack. Cool for an additional 10 minutes and then enjoy warm, cold or toasted.


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