cook a rainbow with these vegie flatbreads!
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.