Paleo at its finest
This low-carb, veggie bursting cauliflower flatbread. The perfect canvas for a healthy delicious sandwich. Packed with your favorite fillings, to grab-and-go.
Naturally gluten-free and full of fiber-rich ingredients, this Paleo flatbread is super healthy and very easy to make.
Vitamin C-rich cauliflower teamed with the amazing anti-inflammatory and immunity-boosting properties of turmeric turn it into a real “superfood.” Turmeric has been used in India for thousands of years as a spice and medicinal herb. It also gives this flatbread the lovely orange hue.
Recently, science has started to back up what the Indians have known for a long time… It really does contain compounds with medicinal properties. These compounds are called curcuminoids, the most important of which is curcumin. This is the active ingredient in turmeric and is a very strong antioxidant.
With just four ingredients, this recipe comes together in a matter of minutes and answers all your sandwich cravings, while still keeping it deliciously grain-free.
2 cups raw riced Cauliflower
1 cup Almond Meal
3 teaspoons Turmeric powder
½ teaspoon sea salt
Preheat oven to 350°F/180℃ Line a baking tray with parchment paper.
In a medium bowl; Mix all ingredients and combine well with a spoon.
Transfer mixture to the lined baking tray and evenly press it into a rectangle. Make sure the layer is about /½cm thick.
Bake (30 minutes) until golden. Once baked, cool completely. Gently peel parchment paper from the flatbread.
Slice flatbread into 8 pieces. Store in airtight container in the refrigerator (for up to one week)
You can swap the almond meal for any kind of seed-based meal, and make it nut-free.
The marble cutting board is coming from Kookpunt.