This crunchy flatbread is quick, gluten-free, a bit addictive and has a delicate nutty flavor. The beauty of the flatbread is that you can add any toppings youre in the mood for. Change it up every time! Its ideal as a lunchtime snack and is so healthy too. Its filled with energy-boosting plant protein, healthy fats, fibers, and its really easy to make. I also add garlic and dried herbs to the dough to kick it up a bit. You will see, this flatbread is much tastier and healthier than any store-bought and goes perfectly with any dip or spread that you like.

Vegan, Vegetarian, Gluten free, Dairy free
Preparation time: 10 minutes
Cooking time: 30 minutes


1 cup rolled oats
cup almond flour
4 oz pumpkin seeds, chopped
2 tbsp flax seeds
2 garlic cloves, minced
1 tsp salt
1 tsp chilli flakes
1 tsp dried thyme
1 tbsp extra virgin olive oil
1/2 cup warm water
1 cup cherry tomatoes, sliced
1 tbsp crushed black peppers


Preheat oven to 375F.
Place the oats, almond flour, garlic, flax and pumpkin seeds, salt, thyme, chili flakes, water and olive oil in a food processor and pulse until well combine.
Transfer the dough onto a baking paper and roll it out to make a flatbread about 1/4 inch in thickness.
Cut into squares.
Press tomato slices onto flatbreads so they stay in, sprinkle with crushed black pepper and bake for 30 minutes.
Once cooked, remove from the oven and let it cool slightly before serving.