Flavorful Plant-Based Veggie Flatbread Perfect for Snacking 🌱💚
Ingredients:
1 cup (120g) grated or finely processed mixed vegetables (e.g., zucchini, carrot, cooked sweet potato) - squeeze out excess moisture if using zucchini
1 cup (120g) gluten-free all-purpose flour (with xanthan gum) OR chickpea flour
1/4 cup (35g) nutritional yeast (optional, for cheesy flavor)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
2 tablespoons olive oil
Approx 1/4 - 1/2 cup (60-120ml) water or unsweetened plant milk, as needed
Optional toppings: sesame seeds, herbs
Directions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare your vegetables: grate finely or process in a food processor until fine. If using watery vegetables like zucchini, squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth. Measure 1 packed cup.
3. In a medium bowl, whisk together the gluten-free flour (or chickpea flour), nutritional yeast (if using), baking powder, salt, garlic powder, and onion powder.
4. Stir in the prepared vegetables and the olive oil.
5. Gradually add water or plant milk, starting with 1/4 cup, mixing until a cohesive, slightly sticky dough forms. You may not need all the liquid, or you might need a bit more depending on the moisture content of your vegetables and flour used.
6. Transfer the dough to the parchment-lined baking sheet. Place another piece of parchment paper on top.
7. Roll or press the dough out thinly and evenly into a large rectangle or desired shape, about 1/4 inch (6mm) thick.
8. Remove the top parchment paper. Brush lightly with olive oil and sprinkle with optional toppings if desired.
9. Score the dough into desired flatbread shapes or sizes if you like.
10. Bake for 15-20 minutes, or until the edges are golden brown and the flatbread feels firm and cooked through.
11. Let cool slightly on the baking sheet before cutting (if not scored) and serving.
Recipe Information:
Preparation Time: 20 minutes | Cooking Time: 15-20 minutes | Total Time: 40 minutes | Calories per Serving: Approx. 100-150 (varies with veg/flour) | Number of Servings: 6-8 pieces
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