Simone’s GF Veggie Rich “Flat Bread”
Sim is one of Sacha’s BFF’s from back in the UK and she made this when we were visiting one time. We mmm'd and oooh'd and yummed our way through lunch - gluten-free veggie "flat breads" with homemade pesto, hummus, avocado, salad-y bits and just so much good stuff. It’s amazing and so simple.
This recipe is perfect for cleanse time - especially the first week when bread may be a big craving. This goes with everything, is a great way to get extra veggies in, is easy to make and tastes great.
Turmeric Cauliflower Flatbread
ingredients:
1 head of cauliflower (use the whole thing, incl stem)
100 g (1 cup) almond flour or ground almonds (I want to try this with coconut flour)2 eggs (we found two was enough, so start with less and add more if you find it not wet enough)
1 TBS turmeric powder
sea salt and black pepper to taste
How to:
Preheat your oven to 400°F (200°C)
Line a baking tray with baking parchment paper.
Roughly chop the cauliflower and put in food processor.
Blend until you have got a fine rice-like texture.
Place the cauli 'rice' in a mixing bowl.
Add ground almonds, turmeric, salt & pepper.
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 or spatula.
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 (but eat some straight away for lunch, it's so good!)
Beet Flatbread
ingredients:
(about) 3 medium raw beetroots, peeled100 g (1 cup) almond flour or ground almonds (again, I want to try this with coconut or another flour)
2 eggs (as above, play by feel, 2 maybe enough but if you need another, go for it)
1/2 tsp sea salt and black pepper
Use the same instruction as above. The dough is slightly more moist than when using cauliflower, but dries out perfectly when baked.
We made one of each, one on each baking tray but if you were feeling experimental you could stripe the different breads - orange and red alternating. You can also try this with broccoli and make a green one. Possibly a "sneaky" way to get your non-veggie eaters eating veggies too! I reckon this recipe is open to experimenting with different veggies so give it a go!
Serve with all your favourite sandwich ingredients.
Sim originally found this recipe in Green Kitchen Stories which is a pretty great food blog, lots of good recipes and adorable photographs!