Hellooooo everyone. It’s lovely to see you.
I’m getting so excited for the April warmth in Manhattan and the sounds of birdies chirping. Yay.
I’m also excited to share this parsnip flatbread recipe with you because it’s SO amazing and I’m honestly obsessed with making grain-free crackers and flatbreads, which I’m sure you are well aware of already since I’ve posted quite a few, hehe.
Here they are in case you didn’t see them Grain-Free Sweet Potato Flatbread and my Seedy Grain-Free Crackers.
And if you haven’t had a chance to check out my new cookbook, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation and Reset Your Body, you can order it now right HERE and you’ll get 6 Free Exclusive Recipes that are NOT in my cookbook!
This flatbread is naturally very sweet and yummy. I have a feeling you’re going to really love it. It’s delicious when served with dips or eaten alone. You can dip this into my curry lime almond nut cheese recipe or my beautiful butternut squash sauce as well as any of your favorite hummus recipes.
There are no grains in this ‘bread’ so it gets its thickness from ground flaxseeds and fresh parsnips. The taste is something you’ve never even come close to before and you’ll want to munch on these babies as snacks anytime of the day.
They’re perfect for an easy breakfast served with creamy almond butter.
You can munch on them with your lunchtime salad–or use them as the ‘bread’ in place of grain-filled bread and layer on some mashed avocado and veggies for your own open faced sammie!
They’ve become a fun nibble for after dinner for me as well- I like drizzling melted almond butter on top and a pinch of cinnamon. O’ so good. You must try. Like right now!
My cookbook Eating Clean: The 21-Day Plan to Detox, Fight Inflammation and Reset Your Body (over 200 recipes no gluten, dairy, soy, sugar, eggs, corn, etc.) plus how to detox your body and your life (cleaning supplies, beauty products, home, etc.) is now available in stores nationwide. It also includes my story and how I detoxed and healed from 10 years of chronic illness. This book also has 3 FULL detailed pages of all the top tests you need for Integrative/Functional Medicine that doctors don’t tell anyone about!
BUY my new cookbook: Eating Clean HERE.
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Try to buy everything organic. Here’s why I eat organic: The Benefits of Eating Organic.
- 4 large parsnips peeled
- 1 cup garbanzo chickpea flour
- 1 Tbsp. ground flaxseeds
- 3 Tbsp. water
- 1 Tbsp. extra-virgin olive oil
- 1 tsp. finely chopped fresh dill
- ¼ tsp. sea salt
- ¼ tsp. freshly ground black pepper
Preheat oven to 350 degrees F.
Combine flax and water; let sit for 10 minutes then mix well.
Cut parsnips into small pieces and boil or steam until tender, about 15 minutes over medium heat. Purée until smooth in a food processor.
Combine parsnips, flaxseed mixture, garbanzo flour, olive oil and dill to create dough in the food processor; puree until smooth. Season to taste with sea salt and pepper.
Transfer to a parchment lined baking sheet and flatten with the back of a spoon. Bake for 40 minutes then remove from the oven and let it sit for 15 minutes on the counter before serving. Serve warm.
Share your thoughts
so yummy with any dip! thanks amie!
Is there a flour I can substitute for the garbanzo flour? Thanks!
I haven’t tried another flour for this recipe! ox
A lot of your recipes include nuts and seeds. Because I have diverticula I can’t eat a lots of the foods you recommend. Any suggestions on substitution for the seeds and nuts?
Hi Kitty! I don’t have substitutes for nuts/seeds. Since I don’t use soy or eggs or dairy or gluten, the nuts are needed for the creaminess and binders! ox
bake at what temperature?
350 degrees F. Enjoy!!