Tabbouleh Flatbread

Tabbouleh Flatbread is a refreshing twist on traditional Lebanese cuisine, combining the vibrant flavors of tabbouleh salad with a crispy, grain-free flatbread base. This Paleo-friendly dish is perfect for a light meal or appetizer, packed with fresh herbs and wholesome ingredients.

Ingredients

• Almond flour - 100 grams
• Ground flaxseed - 30 grams
• Egg - 1 large
• Olive oil - 2 tablespoons
• Water - 60 ml
• Salt - 1/2 teaspoon
• Baking powder - 1 teaspoon
• Parsley - 30 grams, finely chopped
• Mint - 15 grams, finely chopped
• Tomato - 1 medium, diced
• Cucumber - 1 small, diced
• Lemon juice - 1 tablespoon
• Garlic - 1 clove, minced
• Pine nuts - 20 grams, toasted

Steps

1. Preheat your oven to 200°C (400°F).
2. In a mixing bowl, combine almond flour, ground flaxseed, baking powder, and salt.
3. In a separate bowl, whisk together the egg, olive oil, and water.
4. Pour the wet ingredients into the dry ingredients and mix until a dough forms.
5. Place the dough between two sheets of parchment paper and roll it out to about 0.5 cm thickness.
6. Remove the top layer of parchment and transfer the flatbread to a baking sheet.
7. Bake in the preheated oven for 12-15 minutes or until golden and crispy.
8. While the flatbread is baking, prepare the tabbouleh topping by mixing parsley, mint, diced tomato, cucumber, lemon juice, and minced garlic in a bowl.
9. Once the flatbread is done, remove it from the oven and let it cool slightly.
10. Top the flatbread with the tabbouleh mixture and sprinkle toasted pine nuts on top.
11. Cut into slices and serve immediately.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 20 g
• Fiber: 8 g
• Sugar: 2 g
• Sodium: 200 mg
• Cholesterol: 186 mg
• Total Fat: 24 g
• Saturated Fat: 2 g
• Unsaturated Fat: 20 g
• Water: 0.1 L

Health Benefits

• Rich in antioxidants from fresh herbs and vegetables.
• High in fiber from flaxseed and vegetables, promoting digestive health.

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