Is this the Ultimate Flatbread?

Seedy flatbread hidden by slices of Manchego cheese,
tomatoes, cucumber and a plop of aioli. I forgot to take a picture
before I decorated it. Yum.

First off, this recipe originated over at Oh She Glows, and I am so glad to find it! Please visit the original recipe here. I'm going to share my version.

Ultimate Seedy Flatbread

(Savory Italian version)

• 1/2 cup chia seeds
• 1/2 cup raw sunflower seeds
• 1/2 cup raw pumpkin seeds (the shelled pepitas)
• 1/2 cup organic buckwheat flour (or other friendly gluten-free flour) seeds
• 2 tbsp coconut flour
• 1 tsp sugar
• 1/2 tsp fine grain sea salt
• 1 cup water
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/4 tsp onion powder

Mix dry ingredients together (including seasonings if desired), add water and stir until moistened. Spread into either a 9x9" square baking pan, or another similar sized pan, that has been sprayed with either olive oil or coconut oil spray. I used a smallish 9x13" pan.

Bake at 350 degrees for 8-10 minutes, or until it is firm. Cool slightly and cut into squares.

The Italian seasoned version is delicious with a bit of melted pecorino romano and a slice of fresh tomato. How about pesto? Some goat cheese?

I'm looking forward to trying other versions - this is great for a quick lunch or snack.