Ingredients
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700 g of Zucchini
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1 Onion
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2 Egg(s)
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70 g of Chickpea flour
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50 g of Buckwheat flour
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50 g of Millet flour
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to taste Salt
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to taste Grounded black pepper
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to taste Extra Virgin olive oil
Directions
All you have to do is slice zucchini and onions very thinly. You make a batter by mixing chickpea flour, buckwheat and millet flour (or rice flour), eggs and zucchini juice. Then, lay it all in a thin layer, drizzle it with olive oil and bake in the oven until golden brown.
You will receive a large flatbread, which you can cut into large squares and eat as bread. It’s also delicious to spread some cashew cream cheese on the flatbread and have it for breakfast.
I highly recommend it!
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Steps
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1
Done
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Slice the zucchini and onions into very thin half-rings. The best way to do that is to use a food processor or a mandoline slicer. Then, put the vegetables in a colander over a large bowl and let them drain for about 15 minutes. Next, place the vegetables on a kitchen cloth, wrap and squeeze their juice well into the bowl. |
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2
Done
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Add eggs to the zucchini juice and mix them until smooth. Now, add all the flour and 2 tbsp of olive oil. Season it with salt and black pepper to taste and mix until you receive a batter like for fritters. Let it stand for 10 minutes. |
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3
Done
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Turn the oven on to 220 Celsius. Line a large baking dish or baking tray with baking paper. |
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4
Done
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Add vegetables to the dough and mix it all well. Place the mixture on a baking sheet and flatten it until it is about 5 mm thick. Then, drizzle it with olive oil and bake in the oven for 35 to 40 minutes until golden brown. |
