Grain-Free Lentil Flatbread

Materials

• 2/3 cup dry lentils

• 2 Tbsp. flaxseed meal
• 
1 c. water
sea salt (don’t skimp since this is the main seasoning)

• 2-3 Tbsp. coconut oil (olive oil, grapeseed, canola, butter or ghee all work)
• Favorite herbs and/or spices, optional

Methods

1. Preheat oven to 375F.

2. In a small blender with grind attachment, food processor or a spice grinder, add lentils and grind to a flour. (I use my Magic Bullet with the flat blade).

3. Add the coconut oil (or oil/butter of choice) to a 8×8 or 9×9 pan* and let melt in the oven and warm (about 2 minutes).
4. Meanwhile, add flaxseed meal, water and salt to ground lentils and blend again for about 15 seconds. It should resemble a thick but pourable pancake batter after it sits (the flax and lentils will start absorbing the water the longer it sits).

5. When oil is hot and melted, pour batter into the pan and spread with a spatula.
6. Bake for 25-30 minutes until the bread forms a crust.
7. Let cool slightly, cut and enjoy warm!
8. Bread can be refrigerated and toasted to reheat if needed.

Notes

You can make the bread thick or thin by choosing your baking dish and add herbs and spices for different flavor variations. I prefer a medium thickness instead of a pizza crust thinness because I like the slightly crunchy outsides and a middle with a slight chew. If you prefer a crisper texture throughout, baking a larger pan or divide batter into two loaf pans. You will need to reduce cooking time for thinner bread, and in turn increase cooking time for thicker (about 5 minutes).