Gluten-Free Oat Flatbreads

Ingredients

• 1170 g gluten-free oat flakes(170g)
• 210 g chia seeds(10g)
• 3500 g water(500g)
• 41 teaspoon salt(5g)
• 50.5 teaspoon black pepper(1g)
• 60.5 teaspoon smoked paprika(1g)
• 71 zucchini(150g)
• 81 tablespoon pesto(15g)
• 92 eggs(100g)
• 106 cherry tomatoes(60g)

Instructions

1. 1Place the oat flakes, chia seeds, salt, black pepper, smoked paprika, and water in a blender.
2. 2Blend until the mixture is smooth and creamy.
3. 3Let the batter rest for 10 minutes.
4. 4Heat a non-stick pan over medium heat.
5. 5Pour a portion of the batter into the pan and spread to form a flatbread.
6. 6Cook for 2-3 minutes on each side until golden and elastic.
7. 7Repeat with the remaining batter.
8. 8For the filling, blend zucchini with pesto.
9. 9Scramble the eggs in a pan.
10. 10Fill the flatbreads with the zucchini-pesto mixture, scrambled eggs, and cherry tomatoes.
11. 11Serve warm.