• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

power hungry

easy, empowering eats!

  • Recipes
    • All Recipes By Category
  • About
  • Contact
  • My Books
  • Privacy Policy

3-Ingredient Vegetable Flatbread {Vegan+Grainfree}

02/23/2018 by Camilla 18 Comments

Jump to Recipe·Print Recipe

Easy-to-make, 3-ingredient, vegetable flatbreads that are full of delicious flavor and nutrition, yet free of eggs, grains, gluten, nuts and dairy. They are perfect for sandwiches, snacks, and all manner of gnoshing!

How about a rainbow to start this late-February Friday?

You’ve come to the right place, because I’ve been working all week on just such a thing.

Specifically, it’s a rainbow of vegetable flatbreads that come together in no time, taste fantastic, and are a great way to add some vegetable diversity to your daily routine. They also happen to be:

*Vegan (no eggs, no dairy)
*Grain-free
*Nut-free & seed-free
*Gluten-free
*Made with just 3 ingredients (or 4, for some vegetable options)

Considering the old adage that we eat with our eyes first, these flatbreads also deliver eye-candy satisfaction before you take a single bite.

The recipe for this bread is inspired, 100%, by the vegetable flatbreads recipe from the folks at Green Kitchen Stories (love this blog; head on over, asap, if you have not yet made their acquaintance).

The Green Kitchen Stories recipe is made with eggs and almond flour; if you are looking for a Paleo vegetable flatbread recipe, their recipe is perfection.

But, as they note for their recipe, replacing the eggs with plant-based options is less than satisfactory.

I tried their chia-egg version, as well as my own variations (flax eggs & a flax-chia egg combo). While delicious, none held together as “bread,” by any definition. I attempted two psyllium husk combinations , as well. While they worked, in that they held together, the texture was more rubber ball than bread.

I decided to head back to the drawing board. Actually, it was the cupboard. I swapped the almond flour for chickpea flour and tried again. After a few test batches, success was, literally, in hand.

The recipe? No egg replacers are needed, since the chickpea flour functions as both flour and eggs in the recipe. Hence, the only ingredients needed are the chickpea flour, a small amount of oil (I used olive oil), plus a raw, hard vegetable of your choice (e.g., broccoli, cauliflower, beet, carrot), processed into a fine, couscous/rice consistency (water and salt go in, too; not including these in official ingredients count).

The flatbread batter is moist and easy to spread. Here’s my broccoli variation:

Scoop the batter onto a lined (with parchment paper or a silpat), large baking sheet. I used a standard size half sheet baking pan, which is 18×13 inches. Spread the batter into an even rectangle that is 1/4-inch thick. My rectangles did not extend all the way to the edges of the pan.

Don’t worry, spreading and smoothing the batter into shape is not hard at all. You can use your hands, a spoon, or a spatula. It will take you about 1 minute, or 2 minutes, if you are a perfectionist.

Into a 400F oven it goes, and, in about 25 minutes, you’ve got flatbread!

I made 4 varieties, broccoli, cauliflower, carrot and beet.

The former two require only 3 ingredients, but the carrot and beet need to be mixed with cauliflower. The same is true is the original Green Kitchen Stories recipe, but I thought I would test my recipe with beets and carrots alone (no cauliflower). Perhaps it would be different with chickpea flour?

Nope. Using 100% beet and or 100% carrot resulted in leathery crackers instead of bread.

My subsequent batches of beet and carrot bread were each 50% cauliflower. Perfecto!

Conclusion: 50% Cauliflower is a must for vegetable variations, except for broccoli.

These breads are such an easy, delicious, convenient & versatile way to incoporate more vegetables into your busy day. Add additional flavors to the batter (herbs, spices, pepper, etc.), as you please. When kept plain, they are remarkably neutral in flavor (especially the beet! I am loving the beet slices with nut butter & jam).

The breads are terrific for sandwiches of all kinds, too.

Because these flatbreads are egg-free, they make exceptionally good (portable) power food for your on-the-go life (no refrigeration required, no fear of spoilage).

So grab a rainbow and go! Happy baking everyone, and have a wonderful, colorful, vegetable-packed weekend!

Making this recipe? I would love to see it!
Instagram: Tag @powerhungycamilla and hashtag #powerhungrycamilla
Facebook: Tag @powerhungyblog and hashtag #powerhungryblog
Twitter: Tag @camillacooks and hashtag #camillacooks

Print

3-Ingredient Vegetable Flatbread {Vegan & Grain-free}


★★★★★

5 from 1 reviews

  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 12 pieces 1x
Print Recipe
Pin Recipe

Description

3-ingredient, grain-free and vegan vegetable flatbreads, made with chickpea flour!


Scale

Ingredients

  • 12 ounces broccoli (see notes for variations)
  • 1 cup chickpea flour
  • 1–1/2 tablespoons olive oil
  • 3/4 cup water
  • 3/4 teaspoon fine sea salt

Instructions

  1. Preheat oven to 400F. Line a large (18×13) baking sheet with parchment paper or a silpat. Lightly spray with nonstick cooking spray.
  2. Cut the broccoli into pieces. Place the broccoli pieces (crowns and stems) in a large food processor and process until very fine (about the consistency of couscous; 12 oz will yield 3 cups finely chopped). Scrape mixture into a large bowl.
  3. Add the chickpea flour, water, olive oil and salt to bowl with broccoli, stirring until completely combined.
  4. Spread batter into an even rectangle on the prepared baking sheet, smoothing the top. The batter should be 1/4-inch thick (the batter will not go all the way to the edges of the pan).
  5. Bake in the preheated oven for 24 to 28 minutes until light golden brown at the edges and the center is set. Transfer sheet pan to a cooling rack and cool completely.
  6. Invert flatbread onto a cutting board and carefully peel off paper/silpat. Cut into 12 pieces and turn pieces right side up..

Notes

Storage: Store the flatbread in an airtight container at room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.

Variations:[

Cauliflower Flatbread: Replace the broccoli with an equal amount of cauliflower.

Carrot Flatbread: Replace the broccoli with 6 ounces cauliflower and 6 ounces peeled carrots (about 2 medium-large carrots).

Beet Flatbread: Replace the broccoli with 6 ounces cauliflower and 6 ounces peeled beets (about 1 medium-large beet).

  • Category: Bread

Nutrition

  • Serving Size: 1 piece
  • Calories: 53
  • Sugar: 1.3 g
  • Sodium: 159 mg
  • Fat: 2.3 g
  • Saturated Fat: 0.3 g
  • Carbohydrates: 5.9 g
  • Fiber: 1.7 g
  • Protein: 2.6 g
  • Cholesterol: 0 mg

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

 

Related posts:

Socca (French Chickpea Flour Crepe, GF & V) Chickpea Flour Carrot Cake Bites {vegan, grain-free, oil-free} Super Green Falafel {Baked, Vegan, Grainfree} Sweet Potato Tortillas {Grain-Free, Vegan, Paleo}
Previous Post: « Chopped Radish-Cauliflower Winter Salad
Next Post: Turmeric Lentils w/ Moroccan Roasted Carrots {V+High Protein} »

Reader Interactions

Comments

  1. FEDERICA MASCHERPA

    November 14, 2019 at 12:52 pm

    Really easy to make and super tasty! I tried the broccoli one today and I was amazed by it. Gonna try the cauliflower and carrot one next. And also going to try other recipes… if they are as good as this one… I’ll be very happy!!!

    ★★★★★

    Reply
    • Camilla

      November 14, 2019 at 2:39 pm

      Hi Federica,

      That is wonderful to hear, so glad that you had such success with the broccoli bread !!! 🙂 Thanks for taking the time to let me know. I hope you enjoy the other varieties, too 🙂

      Reply
  2. Jude

    August 30, 2019 at 11:16 am

    Made these last night with golden beets and cauliflower – so delicious! THANKS!

    Reply
    • Camilla

      November 14, 2019 at 2:40 pm

      Whoohoo! So glad to hear it, Jude! I envy your access to golden beets 🙂

      Reply
  3. Sue

    August 12, 2019 at 3:31 am

    Would potato work as a substitute for 50% broccoli/cauliflower when using carrots?

    Reply
    • Camilla

      November 14, 2019 at 2:42 pm

      Hi Sue,
      I think it would all hold together nicely. Might be heavier than cauliflower, but that might be adjustable by using a little bit less potato and upping the liquid slightly. I know, pretty vague, apologies! I will have to give it a try, too, it’s a good idea.

      Reply
  4. Susanna

    June 13, 2019 at 2:59 pm

    Allergy yo chickpeas/garbanzo beans, Please what other bean proves successful? Thank you. Susanna

    Reply
    • Camilla

      June 22, 2019 at 9:11 am

      You could use black bean flour, but the bread will be greyish (but still delicious). You could also try lupin flour.

      Reply
  5. June Abney

    March 20, 2018 at 6:44 pm

    Camilla, I made the broccoli version tonight and it was delicious.

    I also made your Flour-less Flax Pucks today to freeze for breakfast…btw they are good straight from the freezer…easy breakfast!

    Thank you for sharing your delicious and nutritious recipes!

    June

    Reply
    • Camilla

      March 22, 2018 at 7:48 am

      June, you made my day! So glad you are enjoying the recipes, and thank you, so much, for taking the time to let me know you like them! 🙂

      Reply
  6. June Abney

    March 04, 2018 at 11:31 am

    Camilla, this looks so delicious! You amaze me with your creativity. I can’t wait to try it.

    Thank you for sharing!

    June

    Reply
  7. Franziska Schmohl

    February 26, 2018 at 7:09 pm

    That looks awesome! Now i´m hungry 😉

    Reply
  8. Christine

    February 24, 2018 at 1:55 pm

    These look amazing. Wow. I would love to try these, but would there be a substitute for the oil? I am eating oil-free.

    Reply
    • Camilla

      February 24, 2018 at 2:24 pm

      Hi Christine,
      Yes, these will work without the oil; just add an equal amount of water to replace it. The breads will not be quite as tender, but still tasty. If you want to add some fat to get the tenderness without oil, I would suggest adding some flaxseed meal or ground chia seeds; both are rich in natural oil (add 1 to 1-1/2 tablespoons of either and replace the oil with an equal amount of water). You could also replace the oil with 1 tablespoon nut or seed butter + 1 tablespoon water. Oh, one more easy option: replace the water, and the fat, with equal amounts of milk (nondairy or dairy; one that contains some natural fat) 🙂

      Reply
      • Melissa

        November 04, 2019 at 12:49 am

        I just have to say that’s the most thorough response I’ve seen for any question! I was thinking about trying these and definitely will now, you can hear the enthusiasm in your words!

        Reply
        • Camilla

          November 14, 2019 at 2:40 pm

          :):):) you are too kind, Melissa!

          Reply
  9. Airyfairycelt

    February 23, 2018 at 3:03 pm

    You’ve outdone yourself!

    Reply
    • Camilla

      February 24, 2018 at 2:24 pm

      And YOU have made my day! xo

      Reply

Leave a Reply to Camilla Cancel reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

I’m Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Popular Recipes Today

  • 3-Ingredient Almond Flour Cookies {Vegan, Grain-Free, Paleo, Keto Option}
  • 3-Ingredient Almond Flour Shortbread Cookies {Keto Option, Vegan, Paleo, Grain-Free}
  • Vegan Ground Beef {Grain-Free, Soy-Free, High-Protein}
  • 1-Ingredient Red Lentil Tortillas {Grain-Free, Vegan}
  • 4-Ingredient Chocolate Almond Flour Cookies {Grainfree, Vegan, Paleo, Oil-Free}
  • Almond Flour Biscotti {4 ingredients, Vegan, Grainfree, Paleo}
  • Chickpea Flour Sandwich Bread {Grain-Free, Vegan, 5 Ingredients}
  • 3-Ingredient Almond Flour Banana Cookies {Vegan, Grain-Free}

Copyright © 2019 · Foodie Pro & The Genesis Framework