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.
- 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
- 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.
Recipe originally found in Cooking Light magazine.
Serving Size:1 square
Amount Per Serving: Calories: 157Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 31mgSodium: 780mgCarbohydrates: 11gFiber: 4gSugar: 2gProtein: 7g
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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.