We were so inspired by the vegetable flatbreads made by David Frenkiel and Luise Vindahl of greenkitchenstories.com, we decided to create our own hearty, seed- and nut-packed version. The gluten-free slices are perfect for sandwiches.
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
Est. added sugars 0g
How to Make It
Preheat oven to 400°F.
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.
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.
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