Mexican Guacamole Flatbread! GF, V, BED!
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  • 1/4 cup millet cooked in
  • 1/2 cup veg stock
  • 1 1/2 Tbsp Almond flour
  • 1 egg white (Vegan Option: 1 flax/chia egg)
  • salt
  • 1 cup broccoli, broken into florets
  • 1 cup cauliflower, broken into florets
  • garlic powder
  • 1/4 red onion, sliced thin
  • cilantro
  • 1 green onion, sliced
  • 1 avocado squeeze of lime
  • 2 Tbsp red onion, minced
  • 1 garlic clove, grated
  • 2 Tbsp cilantro, minced
  • 400 degrees Cook your millet until it absorbs all the liquid, about 20 minutes Fluff with a fork, and set aside to cool. Cut 2 medium-sized rectangles of parchment paper. Once millet is cooled, combine in a bowl with your egg, almond flour, and salt. Mix well to combine. Then, place mixture on one piece of parchment paper. Place the other sheet on top, and then “smoosh” it out as thin as you can. Leave the top paper on (it’ll be like a parchment paper sandwich), and bake for about 35 minutes, until the edges are a dark golden brown.
  • almond flour
  • 20 minutes, until nice and golden and roasted!



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