FOCS Flat Bread

What does the FOCS say? Flax Onion Cumin Spelt, in a flat bread, that's what. Another variation of non-wheat-gluten (spelt does have some glutinous protein, though) flat bread like the herbed almond flax flat bread.

I've been playing with the basic proportions of this bread: ~2 parts seed/nut meal to 1 part flour. This recipe adds a little more flour, and so has a breadier texture. Increase the seed/nut to flour ratio and the bread gets heartier and more crumbly. In any case, it's really good as base for open face sandwich type stuffs.

1 c golden flax meal
1/2 c spelt flour
2 t baking powder
1 t ground cumin
1/2 t salt
1/4 t ground black pepper
1 green onion stalk, chopped into 1/8" discs
2 T olive oil
2 eggs

~1/2 c water

1. Preheat oven to 350F
2. Mix dry ingredients thoroughly in a bowl
3. Mix wet ingredients except water thoroughly in a different bowl
4. Mix wet ingredients into dry ingredients, mix the mix until mixed
5. Adding a little (~2-3 Tablespoons) water at a time, mix until the batter is about the consistency of a thick pancake batter
6. Sprinkle a little course salt on top if you so desire
7. Grease or cooking spray a loaf pan, add batter
8. Let bake for about 20-30 minutes*

* I originally used a toothpick to check for doneness. This isn't a great way, apparently, because the toothpick came out clean and yet the bread was not done on the inside. 30 minutes tops should be good enough.