It is an amazingly easy food to make and so delicious at the same time! The original recipe can be found in the book Wheat Belly. It was a little too spicy for me, so I played some with proportions and substituted all other spices with ginger since it improves digestion and still adds some kick to the flatbread.
So to bake it you will need:
3/4 cup ground flaxseed
1/8 tsp sea salt
1 tsp ginger powder
1/4 tsp baking powder
1 large egg
2-4 Tbsp water
Personally, I prefer to grind flaxseed in a coffee grinder right before baking. If there is some left I keep it in an air-tight container for the next time. Seeds are best preserved in their shells and the moment you brake them open they slowly begin to lose nutrients, but you can get away with flax meal in vacuum sealed packaging as long as it doesn’t sit open for too long.
Put your flax meal into a small bowl, add dry ingredients and mix them thoroughly. Then mix in an egg and depending on the consistency of your dough add 1 or 2 tbsp of water. If you overwater your dough just add some more flax seed. Preheat your oven or toaster oven to 350F. Use a piece of wax or parchment paper on your baking sheet or simply rub a little bit of oil on it to prevent sticking. Make either one big flatbread or small ones and place them on your sheet. Play with the shapes: maybe you are in the mood for hearts or uneaven edges today:) Put the flatbread into the oven for 15 minutes, check on it and depending on whether you like it softer or crispier take it out and let it rest on the cooling rack or give it a few more minutes. You just can’t go wrong with this recipe, it always comes out great.
This amount is a good serving size to fill me up when I eat it on it’s own, with the soup I need just half. Enjoy and make sure to share some of this nutritious goodness with your family and friends:)
Remember the basic law of the Universe: the more you give the more you get:)