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.

Cheryl Slocum
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Credit: Hector Manuel Sanchez; Styling: Claire Spollen

Recipe Summary

15 mins
1 hr
Serves 12 (serving size: 1 slice)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

139 calories; fat 10.2g; saturated fat 1.6g; mono fat 4.1g; poly fat 4g; protein 6g; carbohydrates 6g; fiber 2g; cholesterol 89mg; iron 1mg; sodium 140mg; calcium 45mg; sugars 2g.