Nutritious Zucchini Hemp Flatbread: A Wholesome Choice 😋
ingredients:
- 1 cup grated zucchini, excess moisture squeezed out | 120 grams
- ½ cup hemp seeds | 70 grams
- ¼ cup chickpea flour | 25 grams
- 2 tablespoons olive oil | 30 milliliters
- 1 teaspoon dried oregano | 5 milliliters
- ½ teaspoon sea salt | 2.5 milliliters
- ¼ teaspoon garlic powder | 1.25 milliliters
- Water, if needed, 1-2 tablespoons
directions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine the grated zucchini, hemp seeds, chickpea flour, olive oil, oregano, salt, and garlic powder.
3. Mix well until a dough forms. If the dough is too dry, add a tablespoon or two of water until it comes together.
4. Place the dough between two sheets of parchment paper and roll it out thinly, about ¼ inch thick.
5. Remove the top sheet of parchment paper and use a pizza cutter or knife to cut the dough into desired flatbread shapes. You can leave it as one large flatbread or cut into smaller pieces.
6. Carefully transfer the parchment paper with the flatbread to the baking sheet.
7. Bake for 15-20 minutes, or until the flatbread is golden brown and slightly crispy around the edges.
8. Let the flatbread cool slightly on the baking sheet before serving. Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. Reheat in the oven or toaster oven for best results.
Recipe Information: Preparation Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes | Calories per Serving: Approximately 180 | Number of Servings: 4
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