Tile Flatbreads
I want to tell you about these flatbreads that we’ve been loving very much lately. They’re quick, gluten-free, and a bit addictive.
I’ve been making them in the form of tiles, cutting a rolled out sheet of dough into squares and adorning them with summer veggies, herbs, spices, and olives.
Can we stop and talk about summer tomatoes for a minute? We cannot get enough of them. There is just nothing better than a veggie in season, at its very best.
My oohs and ahhs aside – I’ve been packing these flatbreads into Paloma’s lunchbox. Officially four years old as of Monday, she is becoming a pickier eater, but not with the tiles. She can eat an impressive amount of them, actually.
August in Florida is tough, and I’ve been dreaming about fall a whole lot. Trying to take summer for what it is, though, and things like these tomatoes are helping out a lot with enjoying the moment.
Tile Flatbreads
2 cups gluten free rolled oats
1/2 cup walnuts or pecans – ground in a food processor into tiny pieces
1/3 cup chia or flax seeds
pinch of salt
1 cup boiling purified water
2 tablespoons olive oil
Preheat oven to 375F.
Combine the oats, nuts, chia, and salt in a bowl. Pour the boiling water over it. Mix with a wooden spoon, and let sit for about five minutes. Add the olive oil and knead the dough with your hands to combine. Roll onto parchment paper to make a cracker about 1/4 inch in thickness. Score into shapes of choice.
You can add the topping in two different ways. Lightly press veggie slices, herbs, and spices of choice into the dough and bake at 375F for 30 minutes or more if needed until golden in colour. Watch it periodically and cover with foil or parchment paper if veggies start to burn. Alternatively, add toppings at the last ten minutes of baking like to a pizza.
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