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Nutty Carrot Flatbread

Photo: Hector Manuel Sanchez; Styling: Claire Spollen

Active time 15 mins
Total time 1 hr

Serves 12 (serving size: 1 slice)

We were so inspired by the vegetable flatbreads made by David Frenkiel and Luise Vindahl of, we decided to create our own hearty, seed- and nut-packed version. The gluten-free slices are perfect for sandwiches.


  • 2 ounces dry-roasted, unsalted almonds (about 1/2 cup)
  • 3 ounces unsalted pumpkin seeds (about 1/2 cup), toasted
  • 2 3/4 ounces dry-roasted, unsalted sunflower seed kernels (about 1/2 cup)
  • 21 ounces carrots (about 5 large), cut into 1/2-in.-thick slices
  • 1 teaspoon chopped fresh oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon sea salt
  • 2 large eggs
  • 2 large egg whites

Nutrition Information

  • calories 139
  • fat 10.2 g
  • satfat 1.6 g
  • monofat 4.1 g
  • polyfat 4 g
  • protein 6 g
  • carbohydrate 6 g
  • fiber 2 g
  • cholesterol 89 mg
  • iron 1 mg
  • sodium 140 mg
  • calcium 45 mg
  • sugars 2 g
  • Est. Added Sugars 0 g

How to Make It

  1. Preheat oven to 400°F.

  2. Pulse almonds in a food processor until very finely chopped. Add pumpkin seeds and sunflower seeds, and pulse 5 to 6 times or until coarsely chopped. Transfer mixture to a large bowl. Place carrots in food processor; process until very finely chopped. Add carrots and remaining ingredients to almond mixture, stirring to combine.

  3. Press carrot mixture in a thin layer onto a rimmed baking sheet lined with parchment paper. Bake at 400°F for 25 minutes or until bread is firm and golden. Cool in pan on a wire rack. Cut bread into 12 pieces. Serve warm or at room temperature.