Nutty Carrot Flatbread

sfnative — Thu, 19 Apr 2018 16:40:30 GMT

Though not vegan, the following recipe is vegetarian and I just love a thin slice as a morning snack while on the Mayo Clinic Diet. It's simply full of wonderful vitamins, minerals and fiber. And, it's grain-free as well.

Nutty Carrot Flatbread

Grain-Free Veggie Bread

This bread looks rather thin and dense. Pop slices into a toaster over for crispy edges or wrap in foil for soft, warm slices.

Nutty Carrot Flatbread

Active time: 15 Minutes Total: 1 hour

2 oz dry-roasted, unsalted almonds (about ½ cup)

3 oz unsalted pumpkin seeds (about ½ cup), toasted

2-3/4 oz dry-roasted, unsalted sunflower seed kernels (about ½ cup)

21 oz carrots (about 5 large), cut into ½ inch-thick slices

1 tsp chopped fresh oregano

½ tsp. ground cumin

½ tsp freshly ground black pepper

½ tsp sea salt

2 large eggs

2 large egg whites

Preheat oven to 400 F.
Pulse almonds in a food processor until very finely chopped. Add pumpkin seeds and sunflower seeds and pulse 5-6 times or until coarsely chopped. Transfer mixture to a large bowl. Place carrots in food processor; process until very finely chopped. Add carrots and remaining ingredients to almond mixture, stirring to combine.
Press carrot mixture in a thin layer onto a rimmed baking sheet lined with parchment paper. Bake at 400 F for 25 minutes or until bread is firm and golden. Cool in pan or wire rack. Cut bread into 12 pieces. Serve warm or at room temperature.

Serving Size: 1 slice

Calories: 139

Protein: 6g

Carb: 6g

Fiber: 2g

Sugars: 2g

Chol: 89mg

Iron: 1mg

Sodium: 140mg

Calc: 45mg

Source: Cut it out of a magazine, without noting source down. Will check this out and edit here when I have the info.

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Nutty Carrot Flatbread