Gluten Free VEGGIE FLATBREAD
Preparation:
Preheat oven to 425F
Lightly spot spray a cookie sheet (with sides)
Line with parchment paper
1/2 cup green pepper diced finely
1/2 cup red pepper diced finely
Saute veggies in dry non-stick skillet until just wilted
Let cool while you mix up the batter
Dry ingredients:
3/4 cup blanched almond flour
3/4 cup ground golden flax meal
1 tsp Rumford baking powder
1 tsp Real Salt organic garlic salt
1 Tbsp Braggs organic sprinkle (24 herbs & spices seasoning)
Wet ingredients:
3 large organic eggs
3 Tbsp. Spectrum Safflower oil
1/2 cup purified water
In mixing bowl, mix dry ingredients together and blend well.
In separate bowl, break eggs and whisk, add oil and water and whisk again.
Pour wet ingredients into dry and mix very well.
Pour batter onto prepared pan and spread evenly onto parchment lined pan.
Bake 18 minutes until cooked through and lightly browned. Let cool and cut into small squares.
This bread is delicious with a veggie/avocado salad for lunch or served with soups and stews!
