A meal on its own with dip or great as a side. This hearty sundried tomato chickpea protein flatbread is so yummy we’re not sure you will be able to resist the temptation to tuck in immediately!
Prep. Time: 10 minutes
Cook Time: 20 minutes
No. of Servings: 4
Ingredients:
Protein Flatbread:
- ½ cup Phyto Pro Thrive Unflavoured Protein Powder
- 5 cups chickpea flour
- 1 tsp nutritional yeast
- 1 tsp salt
- 1 tsp paprika
- 1 tsp coriander
- 1 tsp cumin
- 1 tbsp lemon juice
- Handful fresh thyme
- ½ cup sundried tomatoes
- 5 cups water
- ¼ cup olive oil
Pumpkin Seed Dip:
- ½ cup Plant Food Pumpkin Seeds (soaked overnight)
- ¼ cup water
- ½ tsp salt
- 1 tsp maple syrup
- 1 tsp apple cider vinegar
Method:
Protein Flatbread:
- Pre-heat the oven to 180ºC.
- Mix all the ingredients in a food processor except the sundried tomatoes until smooth.
- Stir in half the sundried tomato and pour into a baking tray or casserole dish.
- Place the remaining sundried tomatoes over the top before placing in the oven to bake.
- Bake for 15-20mins or until golden brown.
Pumpkin Seed Dip:
- Add all ingredients into a food processor and blend until a dip/paste consistency is achieved. Add more water if necessary.
Serving Instructions:
- Serve your sundried tomato chickpea protein flatbread hot out the oven with the fresh pumpkin seed dip on the side.
- Add more seasoning and herbs as desired.