Nutrition balance score
Good
Glycemic Index
53
Low
Glycemic Load
9
Low
Nutrition per serving
Calories109.7 kcal (5%)
Total Fat4.3 g (6%)
Carbs16.1 g (6%)
Sugars0.1 g (0%)
Protein3.2 g (6%)
Sodium241.9 mg (12%)
Fiber2.1 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Soak the buckwheat and the rice in 2/3 of the water (do not strain the soaking water as it contains vitamins and minerals)
Step 2
Heat a medium non-stick pan (iron cast or ceramic) at low temperatures.
Step 3
Mix the soaked rice, buckwheat, soaking water, and baking soda with a stick blender until smooth. Spread 3/4 tsp coconut oil onto the hot pan. Sprinkle 1 tsp of sesame seeds and a pinch of salt over the oil. Pour 2 Tbsp (30ml) of the batter over the sesame seeds to make a disc 10 cm in diameter. Repeat (my pan fits 4 flatbreads). Immediately sprinkle 1/4 tsp of sesame seeds and a tiny salt pinch onto the uncooked batter of each flatbread. Cook for about 2 minutes on each side until golden and crunchy.
Step 4
Repeat #2 (you should get 8 flatbreads total)
Step 5
Roll up a crispy warm flatbread and dip it into my Wonder Sauce. Enjoy!
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