Gluten Free Rosemary Flatbread with Hummus and Veggies

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This is my first attempt at some gluten free vegetarian but not vegan flatbread. It is made with almond meal and garbanzo bean flour so it is actually a low carb high protein crust – which is something to smile about! Its ridiculously beautiful and it tastes insane. I was genuinely surprised with how delicious the bread came out. The creamy nutty flavor blended so well with the rosemary that I could have just eaten it by itself. It really didn’t require any toppings at all! How did we as society stray so far from whole plant foods? How did we ever even get to refined white carbohydrates. Seriously? There is no way in hell that they could ever have such a dimensional flavor and high nutritional value. Makes no sense. Anyways, make this bread and top with whatever your hungry heart desires!

Benefits of Gluten Free-

  • If you are gluten intolerant or choosing a gluten-free lifestyle it can promote digestion health, help lower cholesterol, and increase your energy levels dramatically.
  • Easily avoid processed foods as nearly all of them contain gluten
  • Creative alternatives to wheat i.e. almond and garbanzo bean flatbread yay!

What you need:

For flatbread
1 cup almond flour
1/2 cup garbanzo bean flour
1/4 tsp course sea salt
1/4 tsp baking soda
1 tbsp fresh rosemary, chopped
1/2 tsp garlic powder
1 tbsp plus 1 tsp olive oil, divided
1 tsp apple cider vinegar
1 large egg- preferably pasture raised, organic and vegetarian feed.
olive oil sea salt for topping
For topping
1/2 cup organic cherry or heirloom tomatoes, sliced in quarters
1/4 cup onion, thinly sliced
1/4 cup red onion, chopped
1/2 avocado, chopped
1/4 cup hummus- I used Whole Foods store brand
course salt and freshly ground pepper
Method:
Preheat oven to 350 degrees and line a baking sheet with parchment paper.  In a large bowl, combine the flours, sea salt, baking soda, rosemary and garlic powder. In another bowl mix the tablespoon of oil, egg and the vinegar. Then slowly add to the flour mixture and stir until well incorporated. knead the dough and form into a ball and flatten on the prepared baking pan. About 1/4 inch thick.  Rub additional olive oil and sea salt on top, sprinkle some extra rosemary if you wish and bake 15 minutes. While it is baking, sauté your onion and red pepper in remaining until the onion is slightly translucent about 4-6 minuets. Remove the bread form oven and top to your liking! And enjoy this insanely yummy, gluten and almost guilt free flatbread with a class of chilled white wine!
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