Nutty Carrot Flatbread
Ingredients
- 2 ounces dry-roasted, unsalted almonds (about 1/2 cup)
- 3 ounces unsalted pumpkin seeds (about 1/2 cup), toasted
- 2 3/4 ounces dry-roasted, unsalted sunflower seed kernels (about 1/2 cup)
- 21 ounces carrots (about 5 large), cut into 1/2-in.-thick slices
- 1 teaspoon chopped fresh oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon sea salt
- 2 large eggs
- 2 large egg whites
How to Make It
Preheat oven to 400°F.
Pulse almonds in a food processor until very finely chopped. Add pumpkin seeds and sunflower seeds, and pulse 5 to 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 on a wire rack. Cut bread into 12 pieces. Serve warm or at room temperature.
