Grain Free Veggie Flatbread

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The seeds and nuts lend the perfect texture to this delicious, nutritious bread. Makes a great appetizer or bread course to any meal.

Ingredients

  • 1/2 cup Hodgson Mill Almond Flour/Meal
  • 1/2 cup pumpkin seeds, unsalted, toasted
  • 1/2 cup sunflower kernels, unsalted,dry roasted
  • 5 large carrots, sliced to 1/2 -inch thickness
  • 1/4 cup Hodgson Mill Flax Chia Blend
  • 1-1/2 tsp. fresh oregano, chopped
  • 1/2 tsp cumin
  • 1/2 tsp. black pepper
  • 1/2 tsp. sea salt
  • 1/2 tsp. onion powder, or garlic powder
  • 2 eggs, lightly beaten
  • 2 egg whites

Directions

Preheat oven to 400°F.   Line a rimmed baking sheet with parchment paper.  Place almond flour in large bowl. Pulse pumpkin seeds and sunflower kernels 5-6 times in a food processor or until coarsely chopped.  Add to almond flour. Place sliced carrots in food processor; process until chopped very fine.  Add carrots and remaining ingredients to almond flour and seed mixture, stirring to combine. Press mixture into a thin layer on prepared baking sheet. Bake 25 minutes in preheated oven or until bread is firm and golden. Leave in pan to cool on wire rack. Cut into 12 pieces and serve warm or at room temperature

12 servings Print this Recipe

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