Your Health Is My Business

Rainbow Flatbread


Prep Time

5 mins

Prep Notes

Pre-heat your oven to 180 degrees

Line a baking tray with baking paper or a silicone mat


Cooking Time

20 Minutes

Yields

6 slices

Ingredients

1 head of broccoli OR 2 carrots OR 2 medium beetroot

1 cup of almond meal

4 eggs

Dried mixed herbs, or fresh herbs

Salt and pepper to taste

Directions

Blitz the broccoli in a food processor until you have a "rice" consistency (if using carrot or beetroot use grater attachment or your kitchen grater)

Add broccoli to a large bowl and make a well.

Add in the eggs, almond meal and herbs and mix into a batter.

Season with salt and pepper.

Spread out your batter onto a pre-prepared lined baking tray with a spatula, you want to make it a rectangle to make slices easy to cut up when cooked.

Shape batter into desired shape, bake in pre-heated oven for 20 minutes or until browned and cooked.

Cool completely on a wire rack then remove from tray and cut into 6 "bread" size pieces.

Keep in fridge for up to 3 days.

Notes

Delicious with almond butter and cucumber, in my humble opinion!