Fab Flaxy Flatbread

Serves 12

My Fab Flaxy Flatbread is low in carbohydrates, totally grain free & delicious! Each slices will give you 5 grams of protein, 4 grams of fiber and over 3000 mgs of those very important Omega-3 fatty acids! Great for your morning toast!


What You’ll Need:

A Food Processor

A Spatula

A Rolling Pin

A Baking Sheet

Parchment Paper

A Bread Knife


1 1/4 Cup Flaxseed Meal (Ground Flaxseeds)

1/3 Cup Sunflower Seeds

3/4 Cup Walnuts

2 Tsp Baking Soda

1/8 Tsp Sea Salt

2 Large Organic Eggs

1/3 Cup Water or Veggie Broth

How To Put It Together:

1) Preheat the oven to 300 degrees fahrenheit.  Line your baking sheet with parchment paper.
2) To your food processor add your flaxseed meal, sunflower seeds, walnuts, baking soda & sea salt. Pulse for about 10 seconds.
3) Crack your eggs one at a time into a small bowl – this is a good habit to get into, just so you don’t by chance run into a rotten egg and ruin the whole batter. Add your organic eggs & water (or veggie broth) to the processor. Process the mixture until it’s completely homogenized, scraping down the sides of the bowl a couple of times as you go. This should only take a couple of minutes.
4) Remove the bowl from the processor. Take out the blade and scrape it whatever is still left on it back into the bowl.
5) Pour your flatbread batter onto the middle of your baking sheet and using your rubber spatula, spread the mixture out as evenly as possible dipping it into your water bowl as you go, to help you get the dough spread evenly . You want it to be about a quarter of an inch thick and in a rectangular shape. Alternatively, you can place the parchment from your baking sheet onto your work surface and scrape the batter onto the parchment spreading out as evenly as possible. Place a second piece of parchment over the dough & roll it out with a rolling pin. Carefully peel off the top piece of parchment and lift the dough right onto your baking sheet by simply picking up the edges of the parchment and placing the whole thing on your baking sheet.
6) Bake in the preheated 300 degree oven for about 35 minutes or intil the bread has puffed slightly.


7) Remove your flat bread from the oven. Cool it on your cooling rack until it is cool enough to handle. Remove the baking sheet from the cooling rack and place the cooling rack on top of the flat bread & flip it over. Remove the baking sheet from the top & carefully peel the parchment off of the bottom of the bread. Due to the nature of flaxseed, water will have formed between the parchment & the baking sheet. You will want to peel off the paper and continue the cooling. This will allow the bottom to dry out.
8) Cut into 12 pieces & enjoy!

Nina’s Tasty Tip:

1) Feel free to add dried herbs &/or garlic to this bread, both are delicious.



130 Calories
5 grams of Protein
5 grams of Total Carbohydrates
1 gram of Sugar
4 grams of Fiber
11 grams of Total Fat
1 gram of Saturated Fat
0 gram of Trans Fat
35 mg of Cholesterol
260 mg of Sodium
28% RDA Manganese
16% RDA Thiamin
16% RDA Magnesium
15% RDA Copper
12% RDA Phosphorus
11% RDA Sodium
10% RDA Selenium
Glycemic load: 0