Honey Peanut Butter Breakfast Flatbread

Put:
(one of these whole grain flour options)
2 1/4 c wheat
OR
2 1/2 c spelt or rice
OR
2 2/3 c oat
1 1/2 c sliced ripe bananas
(or 1 c mashed)
1 1/2 c peanut butter with salt,
if not, add 1/2 t salt
1/2 c honey
1/4 c water
in a bowl or mixer bowl.
Mix in a mixer or with a spatula.

Preheat oven at 350º
(flatbreads need the oven preheated
to turn out well)

Cut off about:
1 1/2 - 2 ft. of plastic wrap
& lay out flat.
Tape the end corners to your countertop.

Form the flatbread with your hands into a rectangular shape & flatten the flatbread on the wrap, keeping it in a rectangular shape.

Cut off about:
1 1/2 - 2 ft. more plastic wrap
Cover the flatbread with it.

Roll out with a rolling pin or side of a jar to a little smaller size than the cookie sheet.

Remove the top plastic wrap from the flatbread.

Loosen the tape & put hand under the plastic.
Flip the flatbread onto the cookie sheet & move it around with the plastic wrap until centered on the cookie sheet.

Remove the plastic wrap.

With a knife, cut the flatbread in vertical lines & then diagonal lines, to make diamond shapes.

Bake at 350º for 30 min.

After baking, loosen edges with a knife.
Then, lift & bend on the cut lines to break the flatbreads apart.

Serve
or cool down & refrigerate in an airtight container for up to 3 days
or freeze.

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To keep the flatbread from sticking,
sprinkle:
1/3 c unsweetened shredded
coconut or flakes
on the cookie sheet.

Then, with the edge of a knife, push the edges in, to form an even rectangle that is smaller than the inside of the cookie sheet.
If necessary, put the plastic wrap back on & roll the flatbread again & then remove the plastic wrap from the flatbread.