Rainbow flatbreads

Rainbow flatbreads

By
From
Green Kitchen At Home
Makes
12–16 slices
Prep
40 mins
Photographer
David Frenkiel

Here is a great example of how to get vegetables into all kinds of food. In these flatbreads, vegetables are actually the main ingredient (which is why they have such fantastic colours). If you don’t count the herbs, this recipe only has three ingredients and they can be used as a base for many dishes. We use them to make sandwiches and pizza. Another trick is to create cute little canapés (using cookie cutters) with various toppings for a buffet table. We make the green broccoli bread most often at home and have therefore focused on that recipe, but we’ve also included instructions for how to make versions with carrots and beetroot.

Ingredients

Quantity Ingredient
1 large broccoli, head and stalk
100g almond flour
1 teaspoon dried herbs of choice, (e.g. oregano, thyme or basil)
sea salt
freshly ground black pepper
4 free-range eggs

Method

  1. Preheat the oven to 200°C and line a baking tray with parchment paper.
  2. Roughly chop the broccoli, place it in a food processor and blend until the texture resembles breadcrumbs. Measure out 400 g of the vegetable ‘breadcrumbs’. Transfer them to a medium-sized mixing bowl, add the rest of the dry ingredients, season to taste with salt and pepper, mix until combined and make a well in the centre.
  3. Crack the eggs into the well. Using a fork, whisk the eggs before gradually incorporating the dry ingredients. Work the loose ‘dough’, using your hands, until it comes together and then shape it into a ball. Transfer to the lined baking tray and, using your hands, flatten the dough into a rectangle about 7.5 mm thick.
  4. Transfer the tray to the oven and bake for about 25 minutes, or until slightly golden and firm. Remove from the oven and set aside to cool completely before turning upside down to carefully remove the parchment paper. Cut into roughly 10 × 4 cm slices.
  5. Store the flatbreads in the fridge in an airtight container and they will keep for a few days.

Tip

  • To make beetroot flatbread, replace the broccoli with equal amounts of cauliflower and grated beetroot. To make carrot flatbread, replace the broccoli with equal amounts of cauliflower and grated carrot. For both recipes, follow the instructions for the broccoli flatbread.
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