Printable recipe cardWe Cook Vegan
Oat Flatbread with High-Protein Seed Spread
Original source
We Cook Vegan on YouTubeA savoury oat flatbread served with a creamy spread made from pumpkin, sunflower and chia seeds.
A savoury oat flatbread served with a creamy spread made from pumpkin, sunflower and chia seeds.
Yield
2 servings
Ingredients
15
Steps
4
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Ingredients
- 130g rolled oats
- 1 tbsp potato or corn starch
- 1/2 tsp baking soda
- 1 tbsp lemon juice
- 1 tbsp coconut oil (optional)
- 1/2 cup dairy-free milk
- pinch of salt
- 30g pumpkin seeds
- 60g sunflower seeds
- 50g chia seeds
- 1 tbsp cumin seeds
- 2 tbsp capers or green olives
- 30g parsley
- 1 garlic clove
- 5 tbsp olive oil
Equipment
- Mixing bowl
- Blender or food processor
- Frying pan, baking tray or griddle
Method
- Mix the rolled oats with potato or corn starch, baking soda, lemon juice, coconut oil (if using), dairy-free milk, and a pinch of salt.
- Prepare the high protein spread by blending pumpkin seeds, sunflower seeds, chia seeds, cumin seeds, capers or green olives, parsley, garlic, and olive oil until smooth.
- Add more oil or water to the spread if it is not smooth enough, until reaching the desired consistency.
- Cook the oats mixture as desired (e.g., bake, fry, or cook on stovetop) until cooked through and serve with the spread.
Helpful tips
- Blend the seed spread until smooth, adding water or oil gradually if needed.
- Let the oat mixture rest briefly before cooking if it appears loose.
- Cook the flatbread until the centre is set before serving.
Storage
Store the flatbread and seed spread separately in covered containers in the refrigerator.
