Vegetable flatbreads + video

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These colorful flatbreads are quick to make, have only 3 ingredients (well kind of, if you are not counting salt or pepper) with the main one being a vegetable (which is why they have such awesome colors). Sounds interesting?

We created this recipe for our youtube channel so make sure to watch the video to see what a simple, savoury snack this is. Our plan was to make a really instructional video but Elsa came crashing our shoot with all her crazy monkey faces and dances and we just couldn’t leave those parts out when editing. Hopefully you will still find some helpful cooking instructions in there. Press play!

We really enjoy shooting these videos and will try making them more frequently. We are thinking about adding some Q&A videos as well, so subscribe to our youtube channel for the latest updates and to ask us questions.

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Our flatbreads are simply made with mixed vegetables, ground almonds and eggs. The recipe is based on the quite popular cauliflower pizza crust recipe from our first cookbook The Green Kitchen. We found these to be a fun variation and quite useful to have at home. We have broccoli in the green ones, and mix cauliflower with carrots or beetroot for the orange and purple/red flatbreads. You can also add spinach or kale to the broccoli or cauliflower mix. A handy and a bit unusual way to eat your veggies. The almond flour add a sweet roundness to the flavor but if you are allergic to nuts you could try using chickpea flour and a splash of olive oil instead. We should perhaps add that raw mixed broccoli smells a lot like fart, so you should perhaps not make these right before you are having a romantic date (the smell disappears when they are baked though).

With a stack of these in the fridge, you’ve got a number of quick meal options. Most commonly, we eat them as sandwiches filled with mashed avocado, vegetables, hummus or cheese (you can of course add whatever you prefer). Or we make super quick mini pizzas by spreading a single layer pesto or tomato puree on each, then add topping of choice and bake for 7-8 minutes on high heat. You can also make larger pieces and roll them into thick wraps. Thank you Angela for leaving a comment suggesting these would be great canapés, stamped out with cookie cutters, excellent idea!

Broccoli Flatbread
Makes about 12 slices

1 large head of raw broccoli
100 g / 1 cup almond flour / ground almonds
4 eggs
1 tsp dried herbs of choice (oregano, thyme, lemon pepper), optional
sea salt and black pepper to taste

Preheat the oven to 200°C / 400°F and line a baking tray with baking paper. Coarsely chop the broccoli (use the brighter part of the stem too), place in food processor and blend until you have got a fine rice-like texture. Measure 4 cups / 1 liter of the vegetable ‘rice’ and place in a mixing bowl. Add ground almonds, salt and pepper (plus herbs, if using) and mix with your hands. 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 should be more loose and wet than a traditional bread dough. Transfer to the baking paper and form into a rectangular base by flattening the dough with your hands. Bake on the middle rack in the oven for 23-25 minutes or until slightly golden and firm. Remove from the oven and let cool completely. Turn it upside-down and carefully remove the baking paper. Cut into bread-sized slices and store in the fridge.

Beet flatbread

1 small head of raw cauliflower, including the stem
2 medium raw beetroots, peeled
100 g / 1 cup almond flour / ground almonds
4 eggs
1/2 tsp sea salt and black pepper

Use the same instruction and measurements as above. The dough is slightly more moist than when using broccoli but dries up when baked.

Carrot flatbread

1 small head of raw cauliflower
1 large raw carrot, peeled
100 g / 1 cup almond flour / ground almonds
4 eggs
1/2 tsp sea salt and black pepper

Use the same instruction and measurements as above. The dough is slightly more moist than when using broccoli but dries up when baked.

Note for vegans: We have tried a vegan version of this recipe but weren’t entirely satisfied with it. We used 3 chia ‘eggs’ (3 tbsp chia + 9 tbsp water, set a side for 15 minutes) instead of eggs, but it didn’t hold together well enough once baked. Next time we will try replacing the almond flour with a more starchy flour (rice flour or chickpea flour) or replacing chia seeds with psyllium seeds for the bread to hold together better.

165 Comments

  • Rosalie
    What a lovely video, Elsa makes me smile all day with her funny looks! I've made the flatbreads today with chickpea flour en psyllium seeds. They turned out great! I added also some orange zest with the broccoli version and a Asian twist (with 1 tbsp tamari, nori en black sesam seeds) witht the carrot version. Thank you deeply for this cuddiest video & recipe! Lots of love!
  • Bianca F
    I've been constantly looking for bread "substitutes" recipes and finally found this one that I love. I was wondering if instead of almond flour I could use coconut flour or ground flax? Would love to hear your opinion, thanks :)
    • Linda Wichman
      I'm allergic to broccoli,eggs and almonds. Can I use zucchini,coconut flour,sunflower seeds? Haven't tested chickpea's so what else can I use for egg replacement? I also found out that I'm allergic to carrots,haven't tested for beets yet. What other veggies could I use? This is such a wonderful way to have a bread, to make sandwich's since I'm allergic to wheat,soy & corn as well.
  • Sandy
    Could we use leftover almond pulp (dehydrated) for the flour needed in the recipe? Thank you!
  • These are delicious and so versatile... We made the carrot flatbreads for a sandwich supper - just eaten! I added an extra carrot and fresh parsley to the mix - I also did not peel anything - the almonds or the carrots - so lots of fibre. Great as finger food for our beautiful toddler and we will try different flours depending on the store cupboard :-) x
    • Joanna
      What a great idea to use these for finger food Edith! I will definitely try this for my little one, thank you for the idea!
  • Somer
    Have you tried sweet potatoes?
  • These look incredibly fun to make and eat! Cannot wait to try them out!
  • OMG!!!! FANTASTIC!!! I love cauloflower pizza crust and this recipe is really really yummy and healthy! I wanna try it in a vegan version! WOW! And...lovely video!!!
  • Andrea Neumann
    love the simplicity of this.... thing is... my husband can't have almonds and all 4 of us can't have eggs (and others) would you have tried the recipe with flax or chia eggs? and perhaps a different nut flour? thanking you Andrea
    • Hi Andrea, I would use chickpea flour (besan) instead of almond flour. We have tried this recipe with chia eggs and didn't find it that great, they were too fragile to use as sandwich bread. Some readers have suggested using aquafaba (the water from canned chickpeas) instead of the eggs. We haven't tried it ourselves but it is supposed to be a miraculous egg replacer. I think you can just google it to get the right amount. Good luck! /David
      • Andrea Neumann
        thanks David. I'll try these combinations ☺
  • Heidi
    Yum, making these today. How long would these last in the fridge or could they be frozen?
  • sarah
    These are beautiful! My 15 month old has a dairy and egg allergy, which can be frustrating at times to cook for so if you do manage a vegan option that'd be great to hear! We aren't so worried about gluten (when you already cut out two foods, gluten is the least of my worries for him!) so maybe I'll have a play with other flour types to to hold it together...
  • This is genius! And I absolutely loved the vibe of the video, so relaxing, fun and playful :) subscribed!
  • Sarah
    This looks absolutely awesome!! Have you tried using the dough for waffles?
  • This idea is so brilliant! And that video is far too cute, what a doll!
  • Chelsea
    Hello, What a wonderful recipe! I love all the colours :) Thank you for trying a vegan version. Have you tried aqua fava (the water leftover from a tin of chickpeas)? Apparently, it is a great substitute for eggs in muffins - so I can imagine it would work quite nicely here.
  • Amy
    It's hard to gauge how much a head of broccoli or "small" cauliflower is - do you have grams or cups measurements for these?
    • AC
      Amy, if you watch the video you'll see they're using 4 cups of broccoli. For the beet and carrot versions go for the same amount of veggies or approximately 3 cups of cauliflower and 1 cup of beets or carrots. You might do 1.5 cups of beets and 2.5 cups of cauliflower, but no more beets than that. That's my rough estimate.
  • Jo
    I bet aquafaba would work for a vegan version! It's a way better binder than flax, chia, or psyllium. I'll have to give it a try.
    • sassygirl
      jo, that is a terrific idea to replace eggs with aquafaba! i have a recipe for a totally vegan french bread using aquafaba and will definitely try it out in this recipe. thanks!
  • Amy
    How long do they last for in the fridge?

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