We were so inspired by the vegetable flatbreads made by David Frenkiel and Luise Vindahl of greenkitchenstories.com, we decided to create our own hearty, seed- and nut-packed version. The gluten-free slices are perfect for sandwiches. Try topping them with a flavorful aioli, lean turkey, and sliced red, green, or yellow peppers, for even more color.
Loaded with sunflower seeds, pumpkin seeds, and carrots, these flatbreads are everything we love about fall. Your food processor will be your best friend for this recipe. Using it makes the recipe come together quickly. Serve the sliced bread warm or at room temperature.
21 ounces carrots (about 5 large), cut into 1/2-in.-thick slices
1 teaspoon chopped fresh oregano
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sea salt
2 large eggs
2 large egg whites
Est. added sugars 0g
How to Make It
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.
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