Hazelnut flourless flatbread

This recipe won my heart! I got up with a lot of hazelnut cravings, I do not know why, it’s not my favorite nut, and I had some buckwheat groats soaked since the night before, I did not know what I was going to use it for, but it was just because I was given the desire to cook something sweet (which often happens), I do not hesitate, everything to the processor plus some other ingredient that should be in any good recipe, bake 10 minutes, chocolate, bananas and more nuts, and so easy and unexpectedly I achieved one of the best breakfasts I had so far!

I had already used the hazelnuts to bake, and they give a texture and a very intense and rich flavor, they are full of nutrients and are a great option to replace the walnuts and go in a great way with the chocolate, not for nothing the nutella is so famous and successful!

Do you dare to try the recipe? You will not regret! If the tests tell me, send me an email or comment in the blog post how it came out, if you liked it, or that you would change it, I would love to listen to the advice of those who try my recipes! And if you share a photo on your Instagram or stories tag me like @gaspic_healthyberry so I can see it and I’ll share you in my stories!

 

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Hazelnut flourless flatbread

Just 7 ingredients make this breakfast an ideal one for when you crave something delicious but you are short on time.

Course Breakfast, Dessert

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 3 portions

Author Gaspar Carreira

Ingredients

• 1 1/4 cups buckwheat groats, soaked overnight 250g
• 1/3 cup coconut or muscovado sugar 80g
• 3 Tbsp liquid oil
• 1 egg or 2 egg replacement*
• 1 cup hazelnuts 150g
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt

Instructions

1. Preheat the oven to 200°C

2. Process the hazelnuts until you get almost a flour. Drain the buckwheat and process together with the hazelnut flour till it is a pasty and homogeneous mixture.

3. Add the rest of the ingredients, mix or process until everything is integrated, and bring to the oven on a baking sheet with parchment paper for 10-12 minutes or until it is dry inside, you can make sure inserting a stick and if it comes out dry is ready.

4. Finish with your favorite ingredients, I used hazelnut butter mixed with melted chocolate and honey, bananas and chopped pecan nuts!

Recipe Notes

*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.