Vegetable Flatbreads
Beetroot, Cauliflower and Broccoli Flatbreads

These vegetable flatbreads have come from a recipe from the Green Kitchen.

Ingredients
Broccoli Flatbread

  • 220g Broccoli
  • 52g Almond flour
  • 2 Eggs
  • oregano, salt, pepper

Carrot Flatbread

  • 352g Carrot
  • 341g Cauliflower
  • 100g Almond flour
  • 4 Eggs
  • salt, pepper

Beetroot Flatbread

  • 74g Beetroot
  • 298g Cauliflower
  • 3 Eggs
  • 75g Almond flour
  • salt, pepper

Method
The flatbreads are all created in the same way : take the veg and blend it to a rice, add the flour, then make a well and drop the eggs in. Whisk up the eggs and incorporate the mix and season. Place in a tin and press it together.

Bake for 20-25min on 180°C
After cooling, cut into squares. Using our tins, we made 7.5sq cm slices.

Results
They went down really well. The beetroot one had the edge in taste, but the broccoli one had a more consistent thickness due to the carbon fibre tin used. They would certainly go well with ham or fish with some rocket. Definitely a great alternative to bread slices.

 

Vegetable Flatbreads (in traffic light formation!)

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