🌿Herbed Hemp & Flax Flatbreads!🌿
Quick & Easy snack idea, these are great sandwiched between fillings or used as crackers or sliced into strips and dipped in hummus and pesto :D
4-5 large carrots, grated
3 cups kale, finely chopped
1 cup coriander, finely chopped
1 cup parsley, finely chopped
1 1/2 cups mashed pumpkin
1/3 cup olive oil
1/2 cup almond milk
1/4 cup tamari
1 cup oat flour
1 cup almond meal
1 cup lupin flour
1 cup ground flaxseed
1/2 cup nutritional yeast
1/3 cup @myhemple
3 tbsp tapioca flour
2 tbsp vegetable boullion
2 tbsp onion powder
2-3 tsp cumin
2-3 tsp curry powder
1-2 tsp nutmeg
1 cup @myhemple
In a large frying pan, sautée the carrots, kale, coriander and parsley in a little water until soft.
In a blender, blend together the sautéed vegetables, pumpkin, olive oil, almond milk & tamari until smooth.
In a large bowl, combine together the rest of the dry ingredients.
Add the pureed vegetable mixture to the dry ingredients, mixing until it becomes a thick batter.
Allow to chill in the fridge for 30 minutes.
Preheat your oven to 170C.
Work with the mixture in 2 halves. Line a large baking tray with baking paper and lightly oil your hands. Spread half of the mixture evenly over the entire baking sheet, so that it is just around 1cm thin.
Bake each half in the oven for 50-60 minutes, flipping it over after approximately 45 minutes until it is firm to the touch.
Allow to cool before slicing and keep slices stored in an air tight container in the fridge. This makes a big batch so you can freeze them too!
Serve with avocado, sprouts, sliced roasted pumpkin, pesto - any of your faves! ** Can’t find lupin flour? Substitute with your fave GF flour (start with 1/2 cup and only add more if you need)