Flat glutenfree brunch bread – flade glutenfri brunch brød

collage

Last week I made some of our vegetarian burgers and ups, I forgot them in the oven… – so they got rather crispy… ahem!! But next day they worked out great as crunchy flat bread for the brunch…. so here comes the recipe, adapted a bit to have them even more crispy. It is important to spread the dough as thin as possible!

to med linser

Ingredients:

1/2 red onion

2 1/2 cup cooked red lentils (aprox 1 1/3 cup before cooking)

1/2 cup broccoli or kale

1/2 almonds

1 cup sunflower seeds

2 eggs

1 cup rice/garbanzo/maiz flour

1 teaspoon turmeric

1 teaspoon salt

1 teaspoon chia

Optional:

1 teaspoon cumin

small handfuld of fresh coriander

How to:

Boil the lentils aprox. 15 minutes and let drip off.

Blend onion, broccoli/kale, almonds, sunflower seeds to almost flour

Add eggs, chia, turmeric, salt and flour.

Mix everything well with the lentils so they are completely mashed in the dough.

Sprinkle the parchment paper with olive oil, spread the flat bread in a thin layer in the shapes you want (round, triangle etc….) and bake in oven at 180 degrees for approx 15 minutes, then you turn them opside down and bake for another 5-10 minutes or until they start getting brownish in the edges.

Can be stored in the fridge for up to a week and heated on the toaster just before eating.

close up

DANSK:

I sidste uge da jeg lavede vegetar burgere glemte jeg dem i ovnen….hmmmm, så de blev “lettere” sprøde!! Men næste dag var de idelle som en slags sprødt flat knækbrød til brunchen! – Så her kommer opskriften, tilpasset til at blive endnu sprødere. Det er vigtigt, når de skal bages, at sprede dejen ud i et så tyndt lag som muligt!

tre runde

Ingredienter:

1/2 rød løg

2 1/2 dl kogte røde linser (ca. 1/3 dl før de koges)

1/2 dl broccoli eller grønkål

1/2 dl mandler

1 dl solsikkekerner

2 æg

1 dl ris/kikærte/mais mel

1 tsk gurkemeje

1 tsk salt

1 tsk chia

Kan tilføjes:

1 tsk kommen

lille håndfuld frisk koriander

tre i papir

Opskrift:

Kog linserne i ca. 15 minutter og lad dem dryppe af.

Blend løg, broccoli/grønkål, mandler, solsikkekerner til mel

TIlsæt æg, chia, gurkemeje, salt og mel.

Rør det grundigt sammen med linserne så de moses fint.

Spray lidt oliven olie ud på bagepapiret, smør dejen ud i den valgte form (runde, trekantede etc.) i et tyndt lag og bag dem i ovnen på 180 grader i 15 minutter hvorefter de vendes og bages endnu 5-10 minutter eller til de begynder at blive brune i kanterne.

De kan opbevares i køleskab i op til en uge og kan blot varmes på brødristeren før de spises.

med hånd

 

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