How to make Gluten Free Sprouted Flat bread

These are so easy and sound yummy i will have to make them.

http://whollyhuman.com.au/blog/

1. Buckwheat is a actually a seed, not a grain, and is therefore naturally gluten-free, high in fibre and protein.
2. The biggest problem with most breads is that they have a really acidic affect on the bodies ph level. But not these little bad boys! Soaking and sprouting seeds and grains increases the alkalinity within them, giving you more energy and disease resistance.
3. WHOLE FOODS! Your belly, your bowels and your mind loves whole foods like we used in this recipe.
4. Cooking the flatbreads in coconut oil is not only a safe, non-toxic way to cook, but coconut oil also offers an antibacterial and anti-microbial gift to the body.
5. Versatility – you can use these fellas for so many different dishes including soups, curries, wraps, salads, pizzas, lasagne sheets…………. and you can make more mix than you need, leave it in the fridge for up to 4 days and jet cook them off as you need them.

• 1 1/2 cups buckwheat
• 250ml water
• ¼ teaspoon bicarbonate soda
• Pinch of salt and pepper

• Soak the buckwheat over night, or for 6 hours.
• Strain and rinse the grain and set aside in fridge until you’re ready to use them.
• Put all of the ingredients in the blender and wiz it up for about 1-2 minute, until smooth.
• I would start with 200ml water, and adjust accordingly, as it depends how much water the different grains hold in after being soaked. You can’t go wrong! You want it to end up like a runny pancake batter.
• Cook then flatbreads one at a time in a little coconut oil, just like you would cook a crepe/thin pancake.
• Don’t forget you can add your own sprouts into the mix! I like to use lentils and chickpeas. You can find out everything you need to know about sprouting here.
• And if you do add sprouts into the batter add the same amount of water. For e.g. if you add 1/2 cup of sprouts add an extra 1/2 cup of water.

P.S at the bottom of this page is all the links to my social media who-ha, come and play and tag me in your recreations, I LOVE hearing from you and seeing you make these recipes your own.

P.P.S Thanks Tom from STImages, such a legend!

I MADE THESE

28th August 2016

I had about 1 cup sprouted chick peas

1/4 cup sprouted buckwheat

salt 

pepper

added water

blended to pancake consistency, places coconut oil in pan and cooked. BUT!!! they suck three times with coconut oil so i used good butter and they didnt stick. The taste was ok. They didnt really come out like wholly humans tho. So im going to play around with the mixture. I think number one was to many chickpeas to the buckwheat ratio!!