Low-FODMAP Recipe

Vegetable flatbread

This vegetable sheet bread is a flavorful and versatile choice as a side dish for soups and salads, but also delicious as a healthy snack in between meals. Moreover, the recipe is Low FODMAP, making it suitable for those who are mindful of FODMAPs in their diet. Simple, nutritious, and tasty at any time of the day.

Category
Low-FODMAP
Preparation time
20 min.
Groenteplatbrood

Ingredients

For 1 baking sheet, 4 people

  • 4 carrots (or 2 zucchinis)
  • 150 g flour of choice: oat flour (or rolled oats), buckwheat flour, whole grain rice flour and/or banana flour
    For example: 45 g rice flour + 35 g oat flour + 30 g buckwheat flour + 40 g banana flour
  • 4 eggs
  • 2 tbsp herbs (for example, Herbes de Provence (without onion and/or garlic)
  • Salt and pepper

Preparation

  1. Preheat the oven to 200 °C and line a baking sheet with parchment paper.
  2. Wash and grate the carrots (or zucchini).
  3. Cut the vegetables into pieces and fill the food processor up to ¾ with vegetables.
  4. Pulse until a sort of vegetable 'rice' is formed.
  5. Place the vegetable rice in a bowl and repeat until all the vegetables have been processed.
  6. Weigh out approximately 400 g of vegetable rice and mix with the flour, eggs, and herbs. Use a wooden spatula for this. If the batter is a bit too moist, add some more flour.
  7. Season to taste with salt and pepper and mix well.
  8. Spread the vegetable mixture over the baking sheet using the back of a spoon to a thickness of about 1 cm.
  9. Bake the vegetable flatbread in the oven for 25–30 minutes.
  10. Remove the baking sheet from the oven and turn the flatbread over onto a cutting board. Remove the parchment paper and cut the flatbread into pieces.

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