Cinnamon Raisin Flatbread

March 20, 2011 by Leanne Vogel August 30, 2017

Gluten-free and vegan cinnamon raisin flatbread made with a combination of chickpea flour and buckwheat flour – a perfect post-workout snack!

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 ground cinnamon + more for sprinkling

Instructions

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.

Nutrition Information Per Serving