Vegetable flatbread! Another handy way to up your families veggie intake, recipe from green kitchen stories.
This beet flatbread is simply made with beetroot, cauliflower, ground almonds and eggs.
I cut mine sandwich sized, but you could also make mini pizza’s or cut them into smaller pieces and use along with your favourite dip.
1 small head of raw cauliflower, including the stem
2 medium raw beetroots, peeled
100 g / 1 cup almond flour / ground almonds
1/2 tsp sea salt and black pepper
1. Preheat the oven to 200°C and line a baking tray with baking paper.
2. Coarsely chop cauliflower and beetroot, place in food processor and blend until you have got a fine rice-like texture.
3. Measure 4 cups / 1 liter of the vegetable ‘rice’ and place in a mixing bowl.
4. Add ground almonds, salt and pepper and and mix with your hands.
5. Make a well in the centre and add the eggs. Whisk the eggs with a fork. Use your hands to pull the dry ingredients towards the middle until everything is combined and you can shape it into a ball. It will be more of a loose and wet than a traditional bread dough.
6. Transfer to the baking paper and form into a rectangular base by flattening the dough with your hands.
7. Bake on the middle rack in the oven for 25 minutes or until slightly golden and firm.
8. Remove from the oven and let cool completely.
9. Turn it upside-down and carefully remove the baking paper.
10. Cut into bread-sized slices and store in the fridge.