350 grams grated zucchini
1/4 – 1/2 teaspoon Himalayan or Celtic salt (depending on your taste)
2-3 eggs
2 tablespoons flour. I used Green Banana Flour which is incredibly gut healthy but you could use Quinoa
½ tablespoon Chia Seeds
1 ½ tablespoons Nutritional Yeast
1 ½ tablespoons Psyllium Husk
(Please note: the above 3 ingredients are optional. I add them because they add nutrition and are healthy for the gut. The Nutritional Yeast in high in B vitamins, the Chia Seeds and Psyllium husk add fibre and are a prebiotic)
1 – 2 tablespoons fresh coriander, finely chopped – optional
Preheat oven to 160 degrees Celcius. Line two baking trays with baking paper.
Place the grated zucchini in a muslin cloth or something similar. Squeeze the zucchini firmly with clean hands to get rid of the excess water. The more water you can squeeze out of the zucchini, the better the flatbread will be and the quicker it will cook. You want the zucchini to be as dry as possible.
Add the salt, flour, chia seeds, nutritional yeast, psyllium and coriander to the zucchini and mix thoroughly. Then break the eggs into the bowl and whisk together to combine. The mixture should be fairly sloppy.
Spoon the mixture onto the prepared trays and flatten out into your desired size. Make sure you spread it thinly. It will shrink a little in thickness as you cook it, but you want it to end up the thickness of a flatbread. It is a matter of experimenting.
Bake in the oven for around 20 minutes (until the bottom has slightly browned) then gently ease it off the baking paper and flip. If it sticks to the baking paper it hasn’t browned on the bottom enough so put back into the oven for a while before you flip. After flipping, put it back in the oven for another 20 minutes. The time taken to cook varies from oven to oven and depends on how thick you have the mixture and how much liquid you have squeezed from the zucchini. You may need to flip them again and cook longer or if you have them thin, you may need to cook less, so keep a close eye on them for the first couple of times you cook them. Once the flatbreads turn a light brown, they are ready. For a very soft texture, cook a little less but for a slightly “chewy” texture cook for longer. You will need to experiment with the cooking time. Remove from the oven and cool on a wire rack. They will store in the fridge for at least 1 week and can be frozen.
I cook a double or triple batch at a time and have a whole week’s worth of lunches ready made. Just fill with whatever you want. Avocado, tomato, chicken, lettuce, spinach, cucumber, cashew cheese, grated carrot – the list is endless
So you can fit more healthy vegetables in them, I fold them over like taco, but you can roll them up like a burrito.