Grain-free carrot flatbread is straight out of the pages of one of my favorite magazines, Cooking Light. The October 2016 issue shared this grain-free veggie bread.
Its base is shredded carrots then it is filled with nuts and seeds along with spices. Eggs bind the ingredients before you press the mixture into a sheet pan. After a 25 minute baking time you have this flatbread: somewhat chewy inside and best eaten toasted on the outside. Crunchy seeds and nuts fill each bite.
I am not convinced that this could ever replace what I think of as “bread” but it sure is an interesting alternative.
Baking this recipe felt like a science experiment to me and I was curious from start to finish.
Try this recipe or make it with alternative vegetables like cauliflower or broccoli. I did not make any changes to the Cooking Light version and I think you’ll enjoy it too.
Grain-free Nutty Carrot Flatbread
This is an interesting recipe that gives you a flatbread which is grain free and gluten free.
Ingredients
- 2 ounces dry-roasted
- unsalted almonds (about 1/2 cup)
- 3 ounces unsalted pumpkin seeds (about 1/2 cup)
- toasted 2 3/4 ounces dry-roasted, unsalted sunflower seed kernels (about 1/2 cup)
- 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
Instructions
- Preheat the oven to 400 degrees F. Prepare a baking tray with parchment.
- Use a food processor to pulse the almonds, pumpkin seeds, and sunflower seeds. Set aside in a large bowl.
- Process the carrots in the food processor until they are in small pieces. Add to the large bowl and mix in the remaining ingredients of oregano, cumin, pepper, salt and 2 eggs and 2 egg whites. Fold everything together.
- Press the carrot mixture into the prepared baking tray.
- Bake for 25 minute or until the bread just starts to lightly brown.
- Cool completely then cut into 12 squares.
Notes
Recipe originally found in Cooking Light magazine.
Nutrition Information:
Yield:
12Serving Size:
1 squareAmount Per Serving: Calories: 157Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 31mgSodium: 780mgCarbohydrates: 11gFiber: 4gSugar: 2gProtein: 7g
This data is provided by Nutritionix and is an estimate only.
Pin with me!
Holly Baker started the food blog, A Baker’s House, in 2011. She is the writer, recipe creator, and photographer for the site. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Her recipes and food photography have been highlighted by BuzzFeed, Reader’s Digest, and She Knows.
Chef Mireille
Saturday 21st of January 2017
perfect for those that are gluten free
Wendy
Sunday 15th of January 2017
I never would have dreamed of a grain free bread....leave it to cooking light!
rocio
Saturday 14th of January 2017
Fantastic reciper, your flatbread looks delicious
Julie
Wednesday 11th of January 2017
This is a very unique recipe and sounds delicious too. I think it would make a great snack too.
Pavani
Wednesday 11th of January 2017
Very unique and interesting flatbread recipe. Addition of nuts and shredded carrots sounds so nutritious and delicious.