Vegetable flatbread


Vegetable flatbreads
Yields 12
Total Time
40 min
Total Time
40 min
  1. 1 large head of raw broccoli
  2. 100 g / 1 cup almond flour / ground almonds
  3. 4 eggs
  4. 1 tsp dried herbs of choice (oregano, thyme, lemon pepper), optional
  5. sea salt and black pepper to taste
  1. Preheat the oven to 200°C and line a baking tray with baking paper.
  2. Coarsely chop the broccoli, place in food processor and blend until you have got a fine rice-like texture.
  3. Measure 4 cups of the vegetable ‘rice’ and place in a mixing bowl. Add ground almonds, salt and pepper (plus herbs, if using) and mix with your hands. Make a well in the centre and add the eggs. Whisk the eggs with a fork. Use your hands to pull the dry ingredients towards the middle until everything is combined and you can shape it into a ball. It should be more loose and wet than a traditional bread dough.
  4. Transfer to the baking paper and form into a rectangular base by flattening the dough with your hands. Bake on the middle rack in the oven for 23-25 minutes or until slightly golden and firm. Remove from the oven and let cool completely. Turn it upside-down and carefully remove the baking paper. Cut into bread-sized slices and store in the fridge.
You can make a beet flatbread by replacing the broccoli with
  1. *1 small head of raw cauliflower, including the stem
  2. *2 medium raw beetroots, peeled
You can make a carrot flatbread by replacing the broccoli with
  1. *1 small head of raw cauliflower
  2. *1 large raw carrot, peeled
  3. For the carrot and beet flat bread the dough is slightly more moist than when using broccoli but dries up when baked.
Darling, à table!
Photo and recipe from: Green Kitchen Stories

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