This one’s a simple, quick and tasty treat that can be used in a variety of recipes and can also help you use up some of those veggies you have in the back of the fridge. And it’s gluten free!
This recipe only calls for a few ingredients and is versatile, you can switch out the vegetables you use and adjust slightly as needed. Not only will you get different flavors and textures, but a fantastic range of colors too.
I’ve used carrot in this recipe as I had an excess of carrots and wanted a change from making soup. Feel free to switch out the carrots for beets or broccoli etc. The beets will not only beat battlestar galactica, (if you get the reference, take a bow) they produce a beautiful color and a sweet earthy taste, just be sure to use gloves!
As with all my recipes and style of cooking, the method is a guide and can be played with and I encourage you to do so. Be creative and see what you produce, you may very well surprise yourself.
- 1 small head of cauliflower
- 1 large carrot, peeled
- 1 cup of almond flour
- 4 eggs
- seasoning, salt and pepper and any herbs you fancy
Super simple right?
So first things first, preheat the oven to 200c/400f and line a shallow baking tray with parchment paper. Spray a touch of oil on the pan to stick it into the corners to help hold it in place, and give a nice shape.
Peel and grate the carrot into a medium/large mixing bowl and set aside. Cut down the branches of cauliflower and then dice up the stalks, we will be using it all so don’t worry about being accurate with your dicing as we will pulse this in the food processor.
I like to hand-grate the carrot rather than process it but whatever you prefer is fine. Pulse the cauliflower in the processor until it is a fine ‘cous cous’ and add to the grated carrots.
Add the almond flour to the bowl of veggies and mix together using a wooden spoon or your hands. Add each egg one at a time and mix. Throw in any herbs you are using and lastly, add the seasoning. We add the salt last minute as it will naturally cause a reaction with the eggs making them go watery, and as this dough is already wetter than any traditional dough, every little bit to avoid extra moisture helps.
Once mixed, bring the dough to a ball and then put it onto the tray and flatten it out with your hands. Depending on the size of the tray you are using, you can push it into the corners, or leave space and have crispy edges, your choice. I haven’t added dimensions because who knows if they have a 18×24 pan with blah blah depth, circumference, radius etc. We ain’t using pie here…unless you are baking a pie…anyway back to the pie, I mean flatbread!
Put it in the ovens middle shelf, 20-25 minutes or so. It will be a little bit brown and a little bit crisp depending on the thickness, so stick a toothpick in as you would a cake to make sure it is cooked. Take it out once satisfied and let it cool completely before turning it out, cutting and enjoying.
Use this for an open sandwich, closed sandwich, pizza crust or whatever you want, just enjoy a tasty guilt free snack, you deserve it.