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Grain-free Nutty Carrot Flatbread

Squares of carrot-flatbread on baking pan from Cooking Light recipe

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.

Yield: 12

Grain-free Nutty Carrot Flatbread

carrot flatbread on a baking pan with blue napkin

This is an interesting recipe that gives you a flatbread which is grain free and gluten free.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • 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


  1. Preheat the oven to 400 degrees F. Prepare a baking tray with parchment.
  2. Use a food processor to pulse the almonds, pumpkin seeds, and sunflower seeds. Set aside in a large bowl.
  3. 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.
  4. Press the carrot mixture into the prepared baking tray.
  5. Bake for 25 minute or until the bread just starts to lightly brown.
  6. Cool completely then cut into 12 squares.


Recipe originally found in Cooking Light magazine.

Nutrition Information:



Serving Size:

1 square

Amount 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.

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Grain free bread from Cooking Light recipe

Chef Mireille

Saturday 21st of January 2017

perfect for those that are gluten free


Sunday 15th of January 2017

I never would have dreamed of a grain free bread....leave it to cooking light!


Saturday 14th of January 2017

Fantastic reciper, your flatbread looks delicious


Wednesday 11th of January 2017

This is a very unique recipe and sounds delicious too. I think it would make a great snack too.


Wednesday 11th of January 2017

Very unique and interesting flatbread recipe. Addition of nuts and shredded carrots sounds so nutritious and delicious.

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