Gluten Free Herbed Flatbread Crisps w/Sundried Tomato & Bean Spread

Name: Gluten Free Herbed Flatbread Crisps w/Sundried Tomato & Bean Spread
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 1 package Chebe Focaccia Mix, or other savory Chebe variety; 1 1/2 Tbsp fresh chives (snipped); 2 tsp fresh rosemary (snipped); 1 1/2 tsp fresh thyme leaves; 1 1/2 tsp garlic powder; 1 Tbsp chia seeds; 3/4 tsp sea salt; 6 grinds fresh pepper; 1 egg; 3 Tbsp olive oil; 1/2 cup unsweetened hemp milk; 1 can garbanzo beans, 15 oz; 1 cup baby spinach (packed); 2 cloves garlic (peeled); 2 Tbsp Bragg’s Organic Sprinkle; 5 sun dried tomatoes in oil; 1/2 tsp sea salt; 8 grinds pepper; juice of 1 fresh lemon; 3/4 cup avocado oil

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Prep Time: 30 minutes

Cook Time: 25 minutes

Total: 55 minutes

Servings: 6

Cost: $10.88 /serving

Author : Chebe

Gluten Free Herbed Flatbread Crisps w/Sundried Tomato & Bean Spread

Instructions

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Step 1

Preheat oven to 375 degrees

Step 2

Cut a piece of parchment paper to fit a baking sheet.

Step 3

Mix all ingredients together with a fork in a medium bowl until combined. Knead with hand until smooth.

Step 4

Roll out thinly on the parchment to fit as much of the cut parchment as possible.

Step 5

Slide the parchment and dough onto a baking sheet.

Step 6

Bake (I use convection) for 25 minutes.

Step 7

Allow to cool for about 5 minutes before tearing or cutting into pieces.

Step 8

Place all ingredients except avocado oil in food processor.

Step 9

Pulse about 20 times until ingredients are chopped.

Step 10

Turn on High and slowly drizzle the avocado oil into the mixture.

Step 11

Continue mixing on High for 2 minutes.

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