cook a rain­bow with these vegie flat­breads! - - THIS MONTH -

makes 12-16 slices | prep & cook­ing 40 mins

500g broc­coli (1 large or 2 small) 100g (1 cup) al­mond meal 1 tsp dried herbs of choice (such as oregano, thyme or basil) Sea salt and freshly ground black pep­per 4 free-range eggs

1 Pre­heat oven to 200°C. Line a bak­ing tray with bak­ing pa­per. 2 Roughly chop the broc­coli, place in a food pro­ces­sor and blend un­til the tex­ture re­sem­bles bread­crumbs. Mea­sure out 400g of the veg­etable ‘bread­crumbs’. Trans­fer to a bowl and add the rest of the dry in­gre­di­ents. Sea­son with salt and pep­per to taste. Mix un­til com­bined and make a well in the cen­tre. 3 Crack the eggs into the well. Us­ing a fork, whisk the eggs be­fore grad­u­ally in­cor­po­rat­ing the dry in­gre­di­ents. Work the loose ‘dough’, us­ing your hands, un­til it comes to­gether and then shape it into a ball. Trans­fer to the pre­pared tray and, us­ing your hands, flat­ten the dough into a rec­tan­gle about 7.5mm thick. 4 Bake flat­bread for about 25 min­utes or un­til slightly golden and firm. Re­move from the oven and set aside to cool com­pletely be­fore turn­ing up­side down and care­fully re­mov­ing the bak­ing pa­per. Cut into roughly 10 x 4cm slices. 5 Store the flat­breads in an air­tight con­tainer in the fridge and they will keep for a few days.

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