Description: These soft, gluten-free flatbreads are a perfect alternative to traditional bread, made with nutrient-packed cauliflower and almond flour. Easy to prepare, they’re versatile and pair wonderfully with savory spreads or as a base for creative sandwiches.
Ingredients (makes 6 flatbreads):
- 200 g cauliflower (raw, grated)
- 100 g almond flour
- 2 eggs
- 2 tablespoons lactose-free Greek yogurt (optional for extra softness)
- 1 teaspoon gluten-free instant baking powder
- 1 teaspoon extra virgin olive oil
- A pinch of salt
- Spices to taste (rosemary, turmeric, or paprika for a unique twist)
Instructions:
- Prepare the cauliflower: Grate the raw cauliflower and place it in a clean kitchen towel. Squeeze out the excess water thoroughly.
- Mix the ingredients: In a bowl, combine the squeezed cauliflower, almond flour, eggs, yogurt (if using), baking powder, salt, and spices. Mix until you get a homogeneous batter.
- Shape the flatbreads: With lightly oiled hands, form 6 small balls and gently flatten them to about 1 cm thick.
- Cook: Heat a non-stick skillet lightly greased or lined with parchment paper. Cook the flatbreads over medium heat for 3-4 minutes on each side, until golden and cooked through.
- Serve: Enjoy them warm with hummus, avocado, or as a base for mini sandwiches.
Note: This recipe is naturally gluten-free and can be customized by adding chia seeds or sunflower seeds for extra crunch.
