Recipe for Healthful, Vegetarian Snack. Love It!

sfnative · ‎03-10-2010

Have folded the following recipe into my on-going Mayo Clinic Diet as a mid-morning snack, along with a cup of decaf with almond milk. A thin slice is very satisfying. Though the recipe is a "savory" one, you could easily turn it around and replace the herbs with cinnamon and a pinch of cardamom or whatever might be to your taste. When going this route, I always add the zest of one orange as well. Enjoy!

Nutty Carrot Flatbread

Grain-Free Veggie Bread

This bread is rather thin and dense. Pop slices into a toaster oven for crispy edges or wrap in foil for soft, warm slices and heat in a toaster oven. Active time: 15 Minutes Total: 1 hour

Source: Cut out of a magazine, I did not write the source on the recipe. Will research & edit when located.

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