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Rainbow Flatbreads
When all your kids need is a (healthy) splash of colour on their plate , Rainbow Flatbreads is your answer!
May 8th, 2017
From Green Kitchen at Home, by David Frenkiel and Luise Vindahl.
Ingredients
- 1 large broccoli (500 g/1 lb), head and stalk (or 2 small)
- 100 g (3. oz/1 cup) almond flour
- 1 tsp dried herbs of choice (e.g. oregano, thyme or basil)
- sea salt and freshly ground black pepper
- 4 free-range eggs
Directions
Preheat the oven to 200°c (400°F/Gas mark 6) and line a baking tray with parchment paper.
Roughly chop the broccoli, place it in a food processor and blend until the texture resembles breadcrumbs.
Measure out 400 g (14 oz/4 cups) 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.
TIP:To make beetroot (beet) 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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