Fresh, simple, and very few ingredients come together to make this healthy and flavorful appetizer.
Recipe and photos by Gluten Free Zen
Gluten Free Herbed Flatbread Crisps w/Sundried Tomato & Bean Spread
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
Fresh, simple, and very few ingredients come together to make this healthy and flavorful appetizer.
Course:
Appetizer
Servings: 6
Ingredients
Herbed Flatbread Crisps
- 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
Sundried Tomato & Spinach Bean Spread
- 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
Instructions
Herbed Flatbread Crisps
-
Preheat oven to 375 degrees
-
Cut a piece of parchment paper to fit a baking sheet.
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Mix all ingredients together with a fork in a medium bowl until combined. Knead with hand until smooth.
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Roll out thinly on the parchment to fit as much of the cut parchment as possible.
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Slide the parchment and dough onto a baking sheet.
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Bake (I use convection) for 25 minutes.
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Allow to cool for about 5 minutes before tearing or cutting into pieces.
Sundried Tomato & Spinach Bean Spread
-
Place all ingredients except avocado oil in food processor.
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Pulse about 20 times until ingredients are chopped.
-
Turn on High and slowly drizzle the avocado oil into the mixture.
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Continue mixing on High for 2 minutes.
Recipe Notes
Recipe by Gluten Free Zen
This recipe works great with Chēbē Focaccia Mix, but you may also try it with these other Chebe mixes:
