Basic flatbread made from carrot pomace

Ingredients for 1 servings:

• 500 g carrot pomace
• 80 g spelt flour
• 1 egg(s)
• 1 tsp, leveled baking powder
• 2 tbsp, heaped flaxseed meal
• ½ tsp salt
• 40 g pumpkin seeds

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

Carrot pulp is the residue left over from juicing carrots in an electric juicer. Mix the pulp with spelt flour, egg, baking powder, flaxseed meal, and salt. This is easiest done by hand. Once everything is mixed, add the pumpkin seeds and mix again. If you want it vegan, you can also use an egg substitute. Line a baking tray with baking paper and spread the dough evenly on it. Bake in an oven preheated to 180°C (convection oven) for about 50 minutes on the middle rack, until the edges are lightly browned. Allow to cool and cut into the desired size. The flatbread will keep in the refrigerator for 4-5 days. It also freezes well. Note: The flatbread is well suited to an alkaline diet and tastes great with both savory and sweet toppings, or as a side dish to a salad. Note from Chefkoch.de: Because flaxseed contains a relatively high amount of cadmium, the German Federal Center for Nutrition recommends consuming no more than 20 g of flaxseed per day. Your daily bread consumption should be adjusted accordingly.