Flatbread with pumpkin and carrots

Ingredients for 1 servings:

• 100 g flour, gluten-free, e.g. 40 g corn flour, 40 g teff flour, 20 g coconut flour
• 60 g amaranth
• 60 g flaxseed, crushed
• 30 g pumpkin seeds
• 250 g carrot(s)
• 250 g pumpkin(s) (Hokkaido pumpkin)
• 1 pinch of salt
• 1 tbsp oil (hemp oil)
• Water

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 50 minutes

gluten-free, vegan

Cook the amaranth according to the instructions. You can also replace some of the amaranth with canihua. Mix gluten-free flour with flaxseed, pumpkin seeds, and salt. Mix everything with the amaranth. If it’s too dry, add a little water. The dough shouldn’t be too moist, but rather like a slightly dry bread dough. Grate the carrots and pumpkin. Then knead it into the dough with the oil. Add enough water until a slightly moist dough forms. Let it rest for about 15 minutes and preheat the oven to about 160°C. Form the bread into flatbreads and bake at 160°C until they are nicely browned. In my oven, this takes about 40-50 minutes, but it can vary from oven to oven. I always place the flatbreads on a wire rack lined with parchment paper, which helps them crisp up the bottoms. The flatbreads are also delicious if you mix in about 20 g of chestnut flakes or replace some of the vegetables with corn.