Let me start off by saying it is officially fall here! It was about 50 degrees when I got up to go to the market this morning and it only warmed up to about 65. I think it will even get down into the upper 40s here tonight (gasp!). It seems that a large pot of veggie chili or soup is in order as well as a good fire in my much neglected fireplace. Oh how I love this season.
Speaking of chili and soup, I seem to have fallen into a pattern of requiring something bread-y to enjoy with them. For chili I typically go the corn muffin route, but for soups, I tend to be boring and toast up a couple of slices of bread. I remembered this post from Edible Perspective and thought it would be the perfect accompaniment to my roasted tomato and coconut milk soup. It was damn delicious with the soup, but it’s really versatile and can be used in a myriad of ways. I’ve included some ideas for how to enjoy these skillet flatbreads below the recipe.
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
recipe slightly adapted from here
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