I loved this mixed seeds flatbread from the very first bite. It is dry and super crunchy and uniquely delicious. Not to mention how easy it is to prepare: just mix everything, roll it out with a rolling pin, and bake it in the oven. It’s great as a snack to munch on anytime of the day and perfect for an aperitif. Moreover, let’s not forget how beneficial these small seeds are (flax, pumpkin, sunflower), all rich in incredible nutritional properties. Downside? They are quite caloric. Oh well… if they’re good for you, we’ll close one eye, and we don’t have to eat the whole flatbread alone, right!
Other recipes with mixed seeds you might be interested in:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 50 Minutes
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Mixed Seeds Flatbread
- 1/4 cup flax seeds
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1/2 cup water
- 1/2 cup fine cornmeal
- garlic powder
- 1 1/2 tbsp extra virgin olive oil
- salt
- black pepper
- fleur de sel (for the surface)
Tools
- 1 Bowl
- 1 Spoon
- Parchment paper
- 1 Spatula
- 1 Rolling pin
Preparation of the Mixed Seeds Flatbread
Place the flax seeds in a bowl, pour in the water, and let it rest for about twenty minutes. You will see that the water becomes slightly gelatinous.
Add the pumpkin seeds and sunflower seeds and mix.
Then, add the cornmeal, a generous pinch of salt, a generous grind of black pepper, and the olive oil and mix everything together.
Pour the obtained mixture onto a sheet of parchment paper. Flatten it first with a spatula, then cover it with a second sheet of parchment paper and roll it out with a rolling pin into a very thin layer.
Remove the top parchment paper and transfer the mixed seeds flatbread onto the oven rack. At this point, sprinkle it with some fleur de sel. This salt is excellent and can be found in well-stocked supermarkets or you can purchase it online by clicking HERE.
Bake in a preheated static oven at 356°F for 20 minutes, then turn off the oven and leave the mixed seeds flatbread inside for another half hour. Finally, remove from the oven, break it into pieces with your hands and serve. Enjoy! Paola.
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