Hazelnut flatbread with maple spice pumpkin butter

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  • Yield: 15 to 20 flatbreads


  • 1 cup (140 g) raw hazelnuts
  • 2¼ cups (225 g) rolled oats, plus more for garnish
  • 1 teaspoon fine sea salt
  • ½ teaspoon baking soda
  • 2 tablespoons coconut oil
  • 2 tablespoons barley malt
  • Coconut sugar (optional)
  • Maple spice pumpkin butter
How to Make It
  1. Preheat the oven to 300°F / 150°C.
  2. Spread the hazelnuts out in a single layer on a baking sheet and roast for 20 to 30 minutes, until fragrant and slightly darker in color (a good way to check is to bite one in half and check the color in the center—it should be golden). Remove from the oven and let cool completely.
  3. Pulse 2 cups (200 g) of the oats in a food processor until you have a rough flour. Pour the flour into a large bowl. Add the toasted hazelnuts to the food processor and blend on the highest setting until the nuts have a sandy texture (do not overprocess, or you will end up with hazelnut butter). Add the ground hazelnuts, as well as the remaining ¼ cup (25 g) oats, the salt, and the baking soda to the oat flour.
  4. Melt the coconut oil and barley malt in a small saucepan over medium heat. Add the liquid to the dry ingredients and mix well to combine—the mixture will be very dry. Add ¼ cup / 56 ml water and stir to combine, using your hands if necessary. The dough should be moist but not runny—add more water if necessary. Let the dough sit covered at room temperature for 10 to 15 minutes.
  5. Preheat the oven to 375°F / 190°C.
  6. Divide the dough in half. Put one half between two pieces of parchment paper and use a rolling pin to roll it out into a thin rectangle. Remove the top piece of parchment paper, score the dough into rectangular or square shapes with a knife, and sprinkle with a few more rolled oats and some coconut sugar if desired. Keeping the dough on the parchment paper, slide it onto a baking sheet.
  7. Bake for 8 to 12 minutes, until golden and crispy around the edges. Remove from the oven and let cool.
  8. Repeat with the remaining dough. Break the cooled flatbreads into pieces, and store in an airtight container at room temperature for up to 2 weeks. Serve with maple spice pumpkin butter.

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