Spiced Pumpkin Flatbreads with Lentil Sprouts – Vegan, GF

When I first saw this recipe for Pumpkin Flat Bread over at An Unrefined Vegan I knew it wouldn’t be long before I was tasting them for myself.  These beautiful circles of chewy goodness are a perfect tray for so many toppings….or a great snack by themselves.

They pair lightly sweet pumpkin, and savory spices combine to give lots of flavor but won’t over power

whichever topping you choose.

I topped mine with a handful of freshly grown lentil sprouts and then drizzled on

my favorite homemade sprouted mustard seed spicy vinaigrette.

In order to make this flat bread gluten free,  I substituted Corn Flour and Coconut Flour for the Whole Wheat in Ann’s version.

And I used Olive Oil instead of Coconut.  Mine were much more dense and had more of a ‘corn cake’ texture.

I also mixed the turmeric and paprika in with the flour instead of just adding it to the basting oil.  And I added a tsp. of cinnamon.

This was a wonderfully light, flavorful meal with healthy ingredients and not much work!!  Thanks so much Ann for your inspiration 🙂

http://sproutpeople.org/

For more information on Sprouting your own seeds and beans, please check out the sprouting masters at Sprout People.

Most sprouts are simple to grow and only take a few days.
Rinse and then soak your seeds for 12 hours to get them started.

These mung beans are ready to enjoy after just 3 days of growth.
Just rinse every 12 hours and leave them to grow.

And growing your own sprouts saves about 95% of the cost from store bought sprouts.

Be sure and check out all the other wonderful recipes from An Unrefined Vegan as well.

Thanks for all the NuNaturals Chocolate & Peppermint Liquid Stevia giveaway entries!

Contest ends November 30th.

Don't be selfish...share ♥Share on FacebookPin on PinterestTweet about this on TwitterShare on Google+Email this to someonePrint this page

4 thoughts on “Spiced Pumpkin Flatbreads with Lentil Sprouts – Vegan, GF

    1. Canned Time Post author

      Thanks Ann! I was disappointed that my ‘gluten free’ version wasn’t chewy like your original 🙁 . I guess we give up a lot to be healthier but I thought I could out smart that whole wheat taste….oh well. They are very good as is but I’m sure your’s are much better!

  1. Pingback: Sprouted Mustard Seed Blackberry Vinaigrette « Canned Time

Leave a Reply

Your email address will not be published. Required fields are marked *


close
Facebook Iconfacebook like buttonTwitter Icontwitter follow button
%d bloggers like this: