I decided to use a combination of basil and mint in these to complement the soup, but feel free to use whatever you have available, whether they are dried or fresh. I’m betting a rosemary, thyme, and lemon zest combo would be particularly delicious.
Herbed Millet Flatbread
3/4 cup millet flour
1/4 cup almond meal
2 tbsp flaxmeal
1/4 tsp sea salt
2 tbsp finely chopped mixed herbs such as basil, mint, and thyme
3/4 cup coconut milk or almond milk
oil for the pan
Preheat a skillet or pan over medium heat. Combine the dry ingredients in a bowl until thoroughly combined. Add the coconut milk and stir until a batter forms. It should look like thick pancake batter. When the pan is heated, grease the bottom with a bit of oil. Carefully spread 1/4 of the batter into a thin round with a spatula. Let the flatbread cook for 3 minutes or until golden, then flip and cook on the other side 2-3 more minutes. Let cool on a wire rack. Repeat with the remaining batter. Eat immediately or store wrapped in plastic in the fridge up to 1 week.
Serving Suggestions
-enjoy with some roasted tomato & coconut milk soup, or your favorite soup
-slather with vegan yogurt and top with baby spinach and a few avocado slices for a mid-day snack or as part of a light lunch
-top with a bit of hummus and a veggie burger
-top with your favorite tofu scramble and a bit of salsa
thanks for this recipe. i will have to try it out. i have been gluten for a number of years, but recently i moved to a different country and nothing says gluten here that i want to eat. i love creating my own meals……Lemongrass