Recipe for DELICIOUS Lentil-Rice-Chia Flatbread (Gluten-Free, Vegan)

If you are a lover of "world"-style breads (as in, 'ethnic') you will love this recipe for gluten-free lentil-rice-chia flatbread. I promise.

 When you are trying to follow a gluten-free lifestyle you know how frustrating it is to walk into a store and see all the yummy wheat-flour products that your mouth remembers so well... Yes, I have attempted to make many gluten versions of my fave wheat breads and buns, etc. When I am hungry enough, I can almost fool myself into believing that X tastes just like "real" bread.

 And then there are all the 'store-bought' GF breads... let's just say that some are better than others. But they are expensive (ALL of them)and I ALWAYS think to myself that I could make a GF bread that was at least as good as "XYZ" if I just played around with the ingredients.

 I am currently attempting to keep my diet GF, vegan, AND low yeast/low glycemic. Yes, you ARE lucky not to be me. And, YES, I did google it and baked for about four mornings before arriving at today's absolutely delicious GF flatbread using a combination of organic brown rice, organic chia seeds, and organic red lentils.

How does it taste? (i.e., Really taste)

Well, cutting to the chase, it tastes like the child of Mr. Pancake and Miss Naan.  No levening agent was used-- no yeast, no baking soda or baking powder-- so I'm thinking that by soaking the lentils and the rice-chia flour several hours yesterday and then overnight together, the batter (or very  fluid dough) captured some wild yeast from the air (what sourdough is all about) because there WERE bubbles in the batter, and there was a nice fluffy texture when we bit into the fresh bread.

Losing Weight on a Gluten-Free Diet?

Pretty Gluten-Free Noodles: Will They Help Me Lose Wt?

A few years ago my dear childhood friend underwent a number of surgeries related to a heart condition she had (unknowingly) for years, and she was told to forego gluten-containing foods. Forever.

 She lost 30 pounds.

 I, too, eat gluten-free and feel much better. I don't have Celiac disease, but I certainly notice when I eat too much bread or other foods made with wheat. But I DO NOT lose weight when I give up gluten.

Why not?

Cookie Dough Hummus with Bakers (Gluten-Free, Vegan)

Yummy Cookie Dough "Hummus"

Yes, yes, yes... I am a beaner (mostly vegan, lovin' legumes) and I also love the cocoa bean-- soooooo.... when I ran across a recipe for "cookie dough dip" made with garbanzo beans AND chocolate chips... well, you know, I just had to give it a go.  And it turns out, it is delisssssshhh.  Yum yum yum yum.

Now, notching incongruous innovation up just a bit, have you ever imagined what dipping cookie dough with a potato chip might be like?  Yeah, well, so did I.  And I found the perfect light, but vaguely-reminiscent-of-wafer potato chip-- Kettle Bakes in the very simple but elegant SEA SALT (plus sliced potato and sunflower oil) flavour.

So this is how I made it (you can tweak it up as you like, as I did with the original blogger's recipe-- find it at Chocolate-Covered Katie:The Healthy Dessert Blog):

Into your food processor (one that will really do the job of creaming this cookie dough, such as a Cuisinart) put:

*1 1/2 C. (250 g) canned Garbanzo Beans / Chick Peas (well-rinsed)
*1/4 C. Almond Butter (I used Maranatha Raw Almond Butter)
*2 tsp. Vanilla (I used Vanilla Powder but regular vanilla extract works)
*1/8+ tsp. of Salt
*1/8 tsp. Baking Soda
*2 T. Flaxseed ground up to a fine powder in my coffee bean grinder
*1/4 C. Maple Syrup
Process until smooth, smooth, smooth.
Then stir in 1/3 C. Chocolate Chips.

What do you think?