This recipe is based on the one provided to me by my colleague Amy, who is currently putting together a cookbook. It’s a fabulous idea for a good-for-you flatbread made of 3 simple ingredients. When my cousin came to visit from Calgary, she brought homemade focaccia made with rosemary and olives. Not being able to eat gluten, I was tortured by that bread for the entire weekend. The sense of deprivation inspired the need to create a gluten-free version of her forbidden bread, using Amy’s grain free recipe as the bread base.
Rosemary and Olive Grain-Free Flatbread
1.5 cups dried red lentils
2 tbs flax meal
1 tbs chia seeds
10-15 large green olives
Lots of rosemary
2 cups water
Sea salt and fresh black pepper
Preheat oven to 400 degrees F. Using a blender, food processor or Magic Bullet, grind together the lentils, flax and 1 tbs of rosemary until you’re left with a fine powder. Chop olives into small pieces. Mix all the ingredients together in a small bowl. The mixture starts out watery until the flax, chia and lentils start to absorb the water. Allow the mixture to thicken slightly before spreading thinly over a non-stick baking sheet or wax paper.
Cook in the oven for 20 minutes.
When it’s done, cut into approximately 12 square pieces and serve! Goes great with dips and spreads or on its own!