Beet Flatbread
Beet flatbread. Also known as Omega bread in my head. I can't convince my family to call it that though.
Why do I call it Omega bread? Because both walnuts and flaxseeds are sources of plant based omega 3s. That's why.
This bread is a different way of using up beets, which, if you’re like me, you may have copious amounts of because you forget you already have some in the fridge and buy more and then you forget about those and buy more again two days later. No? That may just be a me thing.
I love mine with hummus but also with caramelized onions and garlic oil with a squish of lemon. Lemons and beets are best friends as far as I'm concerned.
Want to make it? Look for the recipe below!
Beet Flatbread
4-5 medium beets, peeled and diced
3 tbsps ground flax
3 tbsp water
1/2 cup walnuts
2 cloves garlic
1/8 tsp iodized salt
1.5 cups whole grain flour (I use spelt)
Directions
1. Preheat the oven to 375F.
2. Place the beets on a parchment lined baking sheet in an even layer. Roast them for 20-25 minutes. No, there's no oil going on here. You want them to dry out a bit and there's no need for browning.
3. Mix the ground flax and water together and set aside to gel. Please don't buy pre-ground flax as it's likely rancid by the time you buy it since the oils have been exposed to the air and not kept cool. Invest in a small spice grinder and buy whole seeds.
4. Once the beets are soft through and still warm, add them to a food processor along with the walnuts, garlic, and salt. Process until very finely chopped. Be sure to scrape down the sides as you go.
5. Add the flax and process until a little more finely processed, as close to a paste as you can (there's still going to be little flecks).
6. Process in the flour a half cup at a time. You may not need it all or you may need a touch more. You want it to start coming together into a dough ball but not so much flour that it's getting stiff and crumbly. It still should be very moist. Like it wants to speak moistly to you.
7. Divide the mixture in half and spread each half to a centimeter thick on two separate parchment lined baking sheets. They won't be smooth. Just do the best you can.
8. Bake for 30-40 minutes (this will be dependent on how moist your breads are) until they are fully cooked through and starting to brown on the bottom.