Cinnamon Raisin Flatbread

Yesterday was a really, really good day.

It started off with a Sleepy Berry Fiberlicious Smoothie – there’s nothing like waking up and not having to measure my smoothie ingredients.

Then I got to catch up on some work blog reading before heading to my Monday morning spin class.

Yesterday’s class was time trials aka pretend you’re in a race and you have to go as fast as humanly possible to win said race.

It took me about 20 minutes to get into it before I was motoring along at 112 rpm at a steady heart rate of 172BPM.

Pushing through the ‘race’

Cadence…

  • is the number of revolutions of the crank per minute, or the the speed the cyclist is turning the pedals.
  • helps me stay on track with how hard I’m working relative to my heart rate.
  • is measured in rpm.
  • below 90rpm + low heart rate = not working hard enough, put a basket on the front of that bike!
  • above 90rpm+ high heart rate = my snack after this workout is going to taste soooo goooood.

How do you know your rpm?

If you ride with a watch, time yourself for 15 seconds.

Put your hand out, just above your right [or left] knee and count how many times your knee touches your hand.

If it’s above 22 you’re good [at 90rpm]

I was able to keep mine steady at 28, which works out to be 112rpm.

This is a huge accomplishment for me. My average in January was 91rpm.

Progress, YES!

And all that work paid off because this was serious the best post workout snack I’ve ever had.

Cinnamon Raisin Bread

Vegan, Gluten free, Dairy free, Sugar free, Yeast free

This dense flatbread is quick to make and full of fiber, protein and carbohydrates, making it a perfect post workout snack. Cut into bit sized pieces for a great nut butter dipper!

Adapted from: Edible Perspective

Ingredients

  • 1 1/4 cup water
  • 3/4 cup chickpea flour
  • 1/2 cup buckwheat flour
  • 1/4 cup raisins
  • 1/4 cup unsweetened shredded coconut
  • 1 tablespoon coconut sugar [optional]
  • 1 tablespoon coconut oil, melted
  • 1 tablespoon cinnamon + more for sprinkling

Optional toppings: I used carrot and raisin granola, shelled flax, apple butter, and almond butter

Directions

  1. Preheat oven to 375F and line an 9×9 pan with parchment paper across both sides for easy lifting.
  2. Combine all ingredients in a medium sized bowl. The consistency should be a bit thicker than pancake batter.
  3. Pour mixture into prepared pan and sprinkle with extra cinnamon.
  4. Bake for 30-35 minutes [mine was perfect at 34 minutes] or until sides begin to brown and the top will be all cracked.
  5. Remove from the oven and let cool for 10 minutes before lifting out of the pan and cutting with a sharp knife.

Makes 6 slices of cinnamon raisin flatbread, or 3 servings.

Nutrition stats [2 slices]: calories 451; fat 20g; carbohydrates 69.5g; dietary fiber 14.5g; sugars 22g; protein 15g

Nutrient profile: no cholesterol, very low in sodium, high in dietary fiber, high in manganese.

 

I’ve been contemplating saving up for a road bike but wasn’t sure I’d be up for the challenge.

Seeing how far I’ve come with my rpm, I’m confident that I could take it to the road, so I’m gonna do it!

My good day continued at the office with multiple people sharing their weekend food and exercise experiences with me:

  • One of my colleagues made a batch of cocao macaroons and brought them in for all of us,
  • Another told me she setup a meal plan for herself this week, and;
  • One of my closet friends has taken up physical activity and couldn’t be more thrilled with the results [even though her shins have taken somewhat of a beating lately]

The highlight of my day? When these amazing women tell me that I inspired them to take these steps to improve their health. Moments like this remind me why I do this. It’s so rewarding to see the light shine in their eyes as they take steps to improve their lifestyle.

We’re all in this together, and I’m so happy I have more health pals along for the ride.

Are there certain people in your life that inspire you to make healthier choices?

Have you ever been to a spin class?

Do you own a road bike? Any pointers when I start to look for mine?

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Comments | Leave Your Comment

  1. Yay for great work=outs when you know you have worked hard :) :) :)

    And Yay for yummy cinnamon raison flatbreads :) :) :)

  2. These look amazing!! I think this may be my favorite recipe of yours yet! Since I run at the collegiate level I think I am constantly surrounded by people who make me want to be better! I also love just reading blogs like yours and finding out what healthy choices people make :)

    • You know, I think I have to agree with you. I’m blown away at how long it keeps me full afterward. It must be great having all those people around you to keep you motivated!

    • Awe, thanks Carrie :) I’m with you, bloggers are fantastic for supporting my ongoing health improvements too.

  3. Yummy :) I’ve been wanting to try that now I really want to try it :D I read a lot of healthy living blogs and I find that plays a major role in my choices. I also love that my little sisters in law are very active and always trying to learn about nutrition and it inspires me to eat better and work out regularly too. Not to mention now that I have kids I have all the inspiration I need to make healthy choices :)

    • It’s great that you have someone in the house that can encourage you when you need it!

  4. I love garbanzo bean flour I have never tried using it in a sweet recipe though this looks delish!

    • If I had to chose sweet or savory for chickpea flour, I’d go with sweet. It’s just so darn delicious!

  5. I’ve had a few new people in my life making better choices too! I’d like to think that my constant healthy lifestyle talk has made a bit of an impact! Either way I love to see others making positive changes! :)

    • That’s great, Stefanie! Your story is so fantastic, I can see why people close to you are inspired!

    • It’s a single layer sheet. I should explain that. Thanks Kristina!

  6. Wow these are different and I really love Cin Raisin flavor — I hope I can remember to come back your site when I have a kitchen again! You have a lot of fun ideas for treats!

    • I can’t believe you’re living without a kitchen! I don’t know what I’d do!

  7. hi, is the buckwheat flour something that you buy already milled? like regular whole wheat flour or did you buy buckwheat groats and grind them yourself? thanks!

    • You can purchase or make your own. I like making my own from buckwheat groats ground in my coffee grinder but I’ve also used store bought buckwheat flour (home made is my favorite!)

  8. Hello, I own a trek WSD 2.1 roadbike, and though I’m no expert (not by a long shot, I’m just a beginner) from what my other more experienced triathlete friends advised me, the most important things to look for in an entry level bike are the gear systems and the frame. If you go to any bike shop, they will be happy to talk to you about both. Can’t quite say what gear system they use in Canada, but Shimano is quite famous.

    I’ve been to a spin class once, but I assure you it is nothing like being on your road bike and feeling the wind in your hair :D

    • Thanks for the tips, Sera! We’ve gone shopping for one a couple of times and I think I’ll take the plunge in a week or so. I’ll keep everything you’ve shared at the front of my mind. Thanks again :)

  9. Ok somehow mine does not look like yours! Possibly because I had to make some substitutions?! Will have to try again using the exact recipe?

    My husband is a cyclist and he has also done spinning – he says they are actually very different?! How is the cycling coming along?

    • What type of substitutions did you make? I’m sticking to the spin classes for now, no cycling for me this season. Can’t wait to get on a bike outside!

  10. I sub 1/4 cup of carrot juice in for 1/4 of the water, I had to use a GF blend of flour since i don’t have any chickpea and buckwheat flour on hand and I used vegan butter as I have never seen coconut oil. I was extremely runny – not at all like thick pancake batter, but actually cooked up fine. I just pulled it out of the oven. Enjoyed with natural peanut butter and apple!

    • The GF blend wont be as dry as chickpea flour, so you wont need as much liquid. I LOVE the idea of using carrot juice, brilliant!

  11. I LOVE your blog. I’m living in Shanghai for 6 years now (originally from TX but met and married the love of my life here while teaching English). It’s quite a necessity to cook for myself here as the food cleanliness standards are very low and I had terrible stomach issues the 1st two years I was here. Anyway, I’m now pregnant with my 2nd boy and am on the anti-candida diet like you were in order to get rid of yicky yeast infection. I saw this recipe through a link on your own cleanse and wondered if the raisins were permissible for the 2 week section? It seems they are high in sugar but you mentioned you loved it during that time (unless I read wrong). Thanks in advance for your reply.

    • Hi Elizabeth :) Congratulations on the new addition to your family! What a romantic story you and your husband have! Depending on the severity of your candida, dried fruit is usually not permissable. The bread is really good without it, or you could try dried currants which are far less sweet than raisins. Best of luck!

  12. Hi there, could you make these paleo and use almond or coconut flour????

    Just wondering, thanks

    • I’m sure you could! If you end up using coconut flour, be sure to add more liquid as it’s quite dry. Or, use less coconut flour. Almond flour should be pretty equal but haven’t tried it myself.

  13. I want to make this!! Problem is.. I need to avoid the chickpea flour.. any suggestions for substitutions? (I also avoid almond flour..) Thanks for the help! Can’t wait to make this!!!

    • Hmm I bet you could substitute for half white rice flour and half brown rice flour. I’ve never tried it, but it should be okay.

    • Hmm interesting. I’ve made this recipe at least half a dozen times and never got it to do that! Were they baked too long? what kind of buckwheat flour did you use? How thick was the batter?

  14. I got the gram flour at an local pakistanian type store, and the buckwheat from a health store(swedish antropsophical brand). it was kind of fine? The batter was a bit thicker than pancake batter, maybe it was to thin?

    • Hmm… it turned out hard as cardboard? There was so softness at all? The batter sounds like it was right. Perhaps you cooked it too long?

  15. No softness, and there where no texture to the breads either, so perhaps to long then?

  16. I’m gluten/grain free, do you have any suggestions for subbing the flours? Maybe coconut for the chickpea if it’s a thirsty flour…? I’d rather not go buy buckwheat flour so if you think almond flour would work for that that’d be great, thanks!!!

    • Hi Kelsey – I think your best bet would be arrowroot and almond flour. I’m not sure coconut flour would work in this. I hope that helps!

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