Flax Flatbreads

Recipe by Plant Based Mary

  • Time needed: 45
  • Calories per serving: 165
  • Servings: 4
  • Difficulty: 1
  • Rating: 5.00 based on 1 review

This is a delicious simple flatbread or English muffin using only basic ingredients like flaxmeal, almond meal, psyllium husk, some sesame seeds etc… It turned out fabulous, the very best result in many experiments I have been doing with low carb flatbreads.


• 3/4 cup ground flax
• 3 T Almond Flour
• 2 T Psyllium Husk powder (crucial to the recipe)
• 1 T sesame seeds
• 1/2 heaping tsp baking powder
• Pinch of Salt
• 1 cup (+-) of warm water.


Combine all ingredients in a bowl, dry ingredients first, then water. Start with 1/2 cup water and add more as needed, it will eventually be the texture of a bread dough. I kneaded for a couple minutes then let it sit for about 5 min while the oven was preheating to 375 degrees. Then I make balls, place between 2 pieces of parchment paper and use a rolling pin to flatten evenly to about a 1/4 to 1/2 inch thick. (they will puff up) Bake at 375 for 30- 40 min depending how large you make them, I only made 4 with this so if you make more smaller ones reduce your cooking time. Let these cool completely before eating or they wont taste right. They are so good, and they also store well in a plastic bag, they will taste just as fresh the next day, or longer. I enjoyed them cut in half and popped in the toaster. I have also made them larger, rolled out flatter and used them as a tortilla to fill with goodies. This makes 4 good sized muffins or 2 large tortillas/flatbreads for roll ups. By my calculations there are approx. 2 carbs per muffin. I usually double the recipe now that I know how much I like them. Enjoy! Approx 165 calories ea.

Review for “Flax Flatbreads”

  • review by:

    These are amazing…. thanks for the recipe.
    So easy to make and delicious with tzatziki

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