Rainbow Flatbreads

Serves: 6

Time: 30 minutes

Ingredients:

1 head of broccoli

OR 2 carrots OR 2 medium beetroot

1 cup of almond meal

4 eggs

Dried mixed herbs, or fresh herbs

Salt and pepper to taste

METHOD:

Preheat your oven to 180 degrees. Line a baking tray with baking paper or a silicone mat.

Blitz the broccoli in a food processor until you have a "rice" consistency (if using carrot or beetroot use grater attachment or your kitchen grater)

Add broccoli to a large bowl and make a well. Add in the eggs, almond meal, and herbs and mix into a batter. Season with salt and pepper.

Spread out your batter onto a pre-prepared lined baking tray with a spatula, you want to make it a rectangle to make slices easy to cut up when cooked.

Shape batter into the desired shape, bake in the preheated oven for 20 minutes or until browned and cooked.

Cool completely on a wire rack then remove from tray and cut into 6 "bread" size pieces. Keep in the fridge for up to 3 days.

TIPS:

Delicious with almond butter and cucumber, in my humble opinion!