Amy’s Almond Flatbread

This is a vegan recipe that holds together very well because of the soaked chia seeds.


parchment paper (to fit your cookie sheet)
3 1⁄2 cups
almond meal
1 teaspoon
sea salt
3 tablespoons
chia seeds (soaked in double the amount of water, more if needed)
2 teaspoons
dried thyme
2 teaspoons
garlic powder
3 tablespoons
sesame seeds


Kneed all ingredients to form a dough. Divide into two balls. Place dough on a sheet of parchment and press it out to start forming a rectangle.Place second parchment sheet on top. Use a rolling pin to roll it out into a thin layer, less than 1/4 inch.Score to the serving size you want; 4 x 4 inches will make 16 breads. Smaller pieces are less likely to crumble.Repeat with the second ball.Bake in 350 degree oven until the edges brown and the middle is cooked through. Remove the outer pieces if they are browning faster, and continue baking the rest until done. There is forgiveness here and you can make them crispy or leave them spongy, 15-20 minutes.Variations: For the herbs, try minced fresh rosemary and onion powder, chili pepper, lemon zest. (Recipe #118)

Dietary Preferences: