Potato Flatbreads & Spicy Carrot Dip

Inspired by Finnish potato flatbread this gluten free version is the business.  Using oat flour and mashed potatoes these are easy to make and delicious served with a dip.  Once you try it I guarantee you’ll want to make this over and over again!

It’s worth noting that these are denser than normal flatbreads because they are unleavened and gluten free.

Prep time: 15 minutes
Cooking time: 20 minutes
(Serves 4)

Ingredients

Flatbreads
300g oat flour
400g mashed potatoes
200ml plant mylk
Salt & pepper to taste
1 tsp thyme
1tsp garlic powder
1tbsp chia seeds combined with 3 tbsp of hot water (chia egg)
15g sesame seeds

Carrot Dip
240g white bean
2 carrots chopped into slices and cooked
2tbsp tahini
Juice of 1 lemon
1 tsp Ras El Hanout spice blend
1 tsp garlic powder
Salt & pepper to taste

Method

Flatbreads
Preheat your oven 180°c fan / 200°c / 400°f
In a mug make chia egg – mix thoroughly and leave to stand
In a large bowl add the mashed potatoes and plant mylk and mix thoroughly
Add salt, thyme, pepper, garlic powder and sesame seeds
Mix in oat flour in two batches until a sticky dough is starting to form
Knead the dough gently with your hands until it forms into a dough ball
Split dough ball into 8 pieces and spread out into 3mm thick flatbreads using your hands or a rolling pin
Bake for 20 – 25 minutes
Wrap flatbreads in a towel straight out of the oven to keep them soft and pliable

Carrot Dip
In a food processor or blender blend white beans, cooked carrots, tahini, lemon juice, Ras El Hanout spice, garlic powder, salt and pepper until smooth

Watch me make it:

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