Add oats to boiling water and you’ll be amazed by what happens next! 😨
If your gluten-free wraps always turn dry, crack, or feel gummy, this recipe will change everything! Today I’ll show you how to make a beautifully soft, naturally pink flatbread using just simple oats, fresh beetroot, and water. No yeast, no wheat, and no complicated gluten-free flour blends required.
@Breador
This healthy flatbread rolls up perfectly for sandwiches, burritos, or meal prep. Stick around until the end to see the delicious, high-protein filling I make to go with it!
Ingredients:
130g rolled oats (or store-bought oat flour)
1/2 tsp garlic powder
1-2 fresh beetroots (blended with a splash of water and strained to make 1/2 cup beet juice)
2 cups water (for the pan)
1/4 tsp salt
Olive oil (for kneading)
Optional: Sesame seeds, nigella seeds, or everything bagel seasoning
For the High-Protein Filling:
1 hard-boiled egg
Fresh dill (chopped)
Low-fat cheese (cottage cheese or light feta)
2 tbsp Greek yogurt or sour cream
Black pepper
A few drops of fresh lemon juice
👇 Loved this? Check out my other colorful oat flatbreads:
Spinach Oat Flatbread: [ • Just Oats & Spinach! No Flour, No Sugar, N... ]
Carrot Oat Flatbread: [ • Just Oats & Carrot! No Flour, No Sugar, No... ]
Why this recipe works:
Instead of dense starches, we use a quick-cooking method that locks in moisture, making these wraps incredibly flexible and diet-friendly.
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