A crisp cracker treat that also happens to be gluten-free and vegan! This flatbread tastes best served with cheese!


There are so many really wonderful flours on the market nowadays, sometimes I like to experiment and see what I can come up with!

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Makes one large flatbread

1/2 cup lentil flour

1/2 cup almond flour

1 tablespoon sesame seeds

1 teaspoon dried thyme

1/4 teaspoon salt

2 tablespoons olive oil+extra for brushing

water

flaky salt


  1. Preaheat oven to 400F
  2. In a bowl mix together entail flour, almond flour, sesame, thyme, salt and oil.
  3. Add water a little at a time, you just want the dough to hold together and not get to sticky.
  4. Roll it out using a rolling pin between two sheets of parchment paper.
  5. Transfer to a baking tray and brush with oil and sprinkle with salt.
  6. Bake until golden and dry about 15 to 18 minutes.
  7. Cool on a wire rack and store in a paper bag.

TIP:

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A crisp cracker treat that also happens to be gluten-free and vegan! This flatbread tastes best served with cheese!
Photography by Paul "Sweet Paul" Lowe

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