Easy-to-make, 3-ingredient, vegetable flatbreads that are full of delicious flavor and nutrition, yet free of eggs, grains, gluten, nuts and dairy. They are perfect for sandwiches, snacks, and all manner of gnoshing!
How about a rainbow to start this late-February Friday?
You’ve come to the right place, because I’ve been working all week on just such a thing.
Specifically, it’s a rainbow of vegetable flatbreads that come together in no time, taste fantastic, and are a great way to add some vegetable diversity to your daily routine. They also happen to be:
*Vegan (no eggs, no dairy)
*Nut-free & seed-free
*Made with just 3 ingredients (or 4, for some vegetable options)
Considering the old adage that we eat with our eyes first, these flatbreads also deliver eye-candy satisfaction before you take a single bite.
The recipe for this bread is inspired, 100%, by the vegetable flatbreads recipe from the folks at Green Kitchen Stories (love this blog; head on over, asap, if you have not yet made their acquaintance).
The Green Kitchen Stories recipe is made with eggs and almond flour; if you are looking for a Paleo vegetable flatbread recipe, their recipe is perfection.
But, as they note for their recipe, replacing the eggs with plant-based options is less than satisfactory.
I tried their chia-egg version, as well as my own variations (flax eggs & a flax-chia egg combo). While delicious, none held together as “bread,” by any definition. I attempted two psyllium husk combinations , as well. While they worked, in that they held together, the texture was more rubber ball than bread.
I decided to head back to the drawing board. Actually, it was the cupboard. I swapped the almond flour for chickpea flour and tried again. After a few test batches, success was, literally, in hand.
The recipe? No egg replacers are needed, since the chickpea flour functions as both flour and eggs in the recipe. Hence, the only ingredients needed are the chickpea flour, a small amount of oil (I used olive oil), plus a raw, hard vegetable of your choice (e.g., broccoli, cauliflower, beet, carrot), processed into a fine, couscous/rice consistency (water and salt go in, too; not including these in official ingredients count).
The flatbread batter is moist and easy to spread. Here’s my broccoli variation:
Scoop the batter onto a lined (with parchment paper or a silpat), large baking sheet. I used a standard size half sheet baking pan, which is 18×13 inches. Spread the batter into an even rectangle that is 1/4-inch thick. My rectangles did not extend all the way to the edges of the pan.
Don’t worry, spreading and smoothing the batter into shape is not hard at all. You can use your hands, a spoon, or a spatula. It will take you about 1 minute, or 2 minutes, if you are a perfectionist.
Into a 400F oven it goes, and, in about 25 minutes, you’ve got flatbread!
I made 4 varieties, broccoli, cauliflower, carrot and beet.
The former two require only 3 ingredients, but the carrot and beet need to be mixed with cauliflower. The same is true is the original Green Kitchen Stories recipe, but I thought I would test my recipe with beets and carrots alone (no cauliflower). Perhaps it would be different with chickpea flour?
Nope. Using 100% beet and or 100% carrot resulted in leathery crackers instead of bread.
My subsequent batches of beet and carrot bread were each 50% cauliflower. Perfecto!
Conclusion: 50% Cauliflower is a must for vegetable variations, except for broccoli.
These breads are such an easy, delicious, convenient & versatile way to incoporate more vegetables into your busy day. Add additional flavors to the batter (herbs, spices, pepper, etc.), as you please. When kept plain, they are remarkably neutral in flavor (especially the beet! I am loving the beet slices with nut butter & jam).
The breads are terrific for sandwiches of all kinds, too.
Because these flatbreads are egg-free, they make exceptionally good (portable) power food for your on-the-go life (no refrigeration required, no fear of spoilage).
So grab a rainbow and go! Happy baking everyone, and have a wonderful, colorful, vegetable-packed weekend!
Making this recipe? I would love to see it!
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- 12 ounces broccoli (see notes for variations)
- 1 cup chickpea flour
- 1-1/2 tablespoons olive oil
- ¾ cup water
- ¾ teaspoon fine sea salt
- Preheat oven to 400F. Line a large (18x13) baking sheet with parchment paper or a silpat. Lightly spray with nonstick cooking spray.
- Cut the broccoli into pieces. Place the broccoli pieces (crowns and stems) in a large food processor and process until very fine (about the consistency of couscous; 12 oz will yield 3 cups finely chopped). Scrape mixture into a large bowl.
- Add the chickpea flour, water, olive oil and salt to bowl with broccoli, stirring until completely combined.
- Spread batter into an even rectangle on the prepared baking sheet, smoothing the top. The batter should be ¼-inch thick (the batter will not go all the way to the edges of the pan).
- Bake in the preheated oven for 24 to 28 minutes until light golden brown at the edges and the center is set. Transfer sheet pan to a cooling rack and cool completely.
- Invert flatbread onto a cutting board and carefully peel off paper/silpat. Cut into 12 pieces and turn pieces right side up..
Cauliflower Flatbread: Replace the broccoli with an equal amount of cauliflower.
Carrot Flatbread: Replace the broccoli with 6 ounces cauliflower and 6 ounces peeled carrots (about 2 medium-large carrots).
Beet Flatbread: Replace the broccoli with 6 ounces cauliflower and 6 ounces peeled beets (about 1 medium-large beet).