Vegetable Flatbreads
Use for sandwiches, spreads, or just stamp them out with cookie cutters for a fun party snack. Variations include gluten-free and nut-free options, plus vegan egg replacements. Play with various spice combinations to truly make this your own. I've included two approaches to this recipe, varying mostly by the oven temperature and baking time. I recommend using the one with lower heat & longer cooking time so the eggs don't come out with a rubbery texture.
Use chickpea flour for a more "bread-like" texture & for a cheaper alternative. Lightly whipped aquafaba (bean broth) is the best egg replacement option. *video coming soon on aquafaba!
Golden Broccoli Flatbread
Ingredients:
250 or so grams (1 large head) broccoli, riced
4 organic eggs
1/4 tsp salt
2 heaped tbs turmeric
1 cup nut or seed meal (almond meal, sunflower meal etc.)
1/4 tsp pepper
Instructions
Preheat oven to 180 degrees Celsius (350 degrees F). Place everything into a bowl and mix really well with a spoon. Separate mixture into two portions and put onto a baking paper lined tray. Carefully press mixture into a rectangle, making sure the edges are even and the layer is about 1/2 centimetre thick.
Bake for 30 minutes. Then cool completely and carefully peel baking paper away from each flatbread, slice each flatbread into four and store in a container.
Details
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yield: 8 sandwich slices
Broccoli Flatbread
(this recipe is demoed in the video)
GreenKitchenStories.com
Ingredients:
1 large head of raw broccoli
100 g / 1 cup almond flour / ground almonds
4 eggs
1 tsp dried herbs of choice (oregano, thyme, lemon pepper), optional
sea salt and black pepper to taste
Preheat the oven to 200°C / 400°F and line a baking tray with baking paper. Coarsely chop the broccoli (use the brighter part of the stem too), place in food processor and blend until you have got a fine rice-like texture. Measure 4 cups / 1 liter 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. 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.
Beet flatbread
1 small head of raw cauliflower, including the stem
2 medium raw beetroots, peeled
100 g / 1 cup almond flour / ground almonds
4 eggs
1/2 tsp sea salt and black pepper
Use the same instruction and measurements as above. The dough is slightly more moist than when using broccoli but dries up when baked.
Carrot flatbread
1 small head of raw cauliflower
1 large raw carrot, peeled
100 g / 1 cup almond flour / ground almonds
4 eggs
1/2 tsp sea salt and black pepper
Use the same instruction and measurements as above. The dough is slightly more moist than when using broccoli but dries up when baked.
