Prep: 2 hours

Cook Time: 40 – 60 mins

Serving size: 1

Ingredients

1 Cup Raw Buckwheat Groats – Grande Harvest Buckwheat Groats

1 Tbsp Olive Oil – All of Oils Single Varietal

½ Tbsp Salt – Mother Natures Pink Himalayan Salt

½ Tbsp of Black Pepper – Mother Natures Organic Black Pepper

½ Tbsp Baking Soda

1 Tbsp Apple Cider Vinegar

Water

Toppings

Cranberry Sauce – The BOG Riverside Cranberry Sauce

Microgreen – Sky Harvest Radical Radish

Goat Cheese – Mt Lehman Cranberry Dutchess Havarti

Honey – Bee Kind Honey Infusions Chili Pepper Infused Honey

Chicken Breast – High Point Meat Shop Plain Chicken Breast

Sliced Almonds – Mother Natures Organic Sliced Almonds

Pumpkin Seeds – Mother Natures Organic Pumpkin Seeds

STEP 1

In a measuring cup add the raw buckwheat groats to the 1 cup line (250ml)

STEP 2

Add cold water to the measuring cup with the buckwheat groats to reach the 2 cups line (500ml)

STEP 3

Add the apple cider vinegar and olive oil. Stir until well combined. Set aside for a minimum of 2 hours.

STEP 4

While the groats are soaking, take out the toppings you wish to use! For this recipe, I recommend the above for a sweet and savoury meal.

STEP 5

Once the buckwheat groats have soaked for the two hours, preheat the oven to 350 degrees

STEP 6

Using a blender, carefully add the buckwheat mixture, salt, and baking soda. Blend until smooth and creamy.

STEP 7

Using a sheet pan, line the baking sheet with parchment paper and pour the smooth buckwheat batter in a rectangular (or circle!) shape as the consistency would be similar to pancake batter.

STEP 8

Make sure the batter is spread evenly to cook through and bake for 30 minutes. Do not overbake!

STEP 9

Carefully remove from the oven and add your favourite toppings!

STEP 10  

Using the above-recommended toppings, spread a thin layer of the cranberry sauce from edge to edge of the flatbread. Add cooked shredded chicken breast, chunks of goat cheese, radical radish microgreens and sprinkle the pumpkin seeds and sliced almonds on top.

STEP 11

Carefully place the baking sheet back into the oven to bake for the remaining 10 minutes.

STEP 12

Remove from oven, let cool for 5-8 minutes and cut carefully with a pizza cutter. Drizzle olive oil and serve warm with a side of freshly cut spring greens mix with balsamic vinegar and olive oil!

Recipe Notes:

This delicious recipe can be used in many different ways including a pizza base, a thick wrap base, or simply add cheese for cheesy breadsticks! With 5 basic ingredients that are in everyone’s pantry, this is a great way for the entire family to make their choice of dinner while having fun! Interactive and creative! Double, triple the recipe above for each person for the suggested serving size. A great appetizer to share at a picnic or make it a meal and add a cold pasta salad!