This vegetable flatbread is delicious as a side dish with soups, salads or just as a healthy snack. Because it is Low FODMAP, it is also kind to people with sensitive digestive systems. Enjoy!
Ingredients
For 1 baking tray, 4 people
- 4 carrots (or 2 zucchini)
- 150 g oat flour (or oatmeal), buckwheat flour, whole wheat rice flour or 120 g banana flour (or mixture of these: e.g. 45 g rice flour, 35 g oat flour, 30 g buckwheat flour and 40 g banana flour)
- 4 eggs
- 2 tbsp herbs (e.g. Provencal herbs (without onion and/or garlic)
- Pepper (and salt)
FOOD VALUE per serving: 236 kcal
12.4 g fat (3.6 g saturated fat); 32.4 g carbohydr.(5.6 g sugar); 15.2 g protein; 4.4 g fiber
Preparation
- Preheat the oven to 200°C and line a baking sheet with baking paper.
- Grate and wash the carrots (or wash the zucchini).
- Slice the vegetables and fill the chopper to ¾ full with greens.
- Blend until a kind of vegetable “rice” forms.
- Put the vegetable rice in a bowl and repeat until you have used up all the pieces of vegetables.
- Weigh about 400 g of vegetable rice and mix with the flour, eggs and spices. It’s best to do this with a wooden spatula. If the batter is a bit too moist, add some more flour.
- Season with pepper (and salt) and stir until everything is well blended.
- Spread the vegetable mixture on the baking sheet (+/- 1cm thick). Use the rounded side of a spoon to do this.
- Bake the vegetable flatbread in the oven for 25 to 30 minutes until tender.
- Remove the baking sheet from the oven and invert it onto a cutting board. Remove the baking sheet and cut the vegetable flatbread into pieces.
Source: courtesy of www.fodmapp.be (Ann Parmentier and Jo Mons) – inspired by recipe from FODMAP foodies and MIND your feed