how clever is this recipe?
sneaky way to sneak in some more vegetables into your daily diet!
Broccoli Flatbread
recipe from: Green Kitchen Stories
recipe type: to snack, to lunch,
cuisine: gluenfree, dairyfree
Makes about 12 slices
what you need:
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
what to do:
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.
