Gluten Free Potato Flatbreads & Spicy Carrot Dip

Gluten Free Potato Flatbreads & Spicy Carrot Dip

Gluten Free Potato Flatbreads and Spicy Carrot Dip. Potato and oat flour are the base of these unleavened flatbreads. Served with a carrot and white bean dip spiced with North African Ras al Hanout.

This recipe is perfect when you want something substantial but low effort. A great way to use up leftover mashed potatoes it’s not going to win any culinary awards, but it tastes great and will definitely fill you up!

Gluten Free Potato Flatbread

Gluten Free Potato Flatbreads

These flatbread are inspired by traditional Finnish potato flatbreads. They use oat flour instead of rye or wheat. The result is a dense but hearty quick flatbread. Unleavened and made using leftover mashed potato, it’s a great alternative to other more effortful gluten-free bread options.

Spicy Carrot Dip

For this simple dip I wanted something spicy as a foil to the neutral taste of the flatbreads. Carrots seemed like such a cheap and widely available ingredient and they add a nice sweetness to anything they go in, as well as a lovely colour. I’ve loved ras el hanout , the North African spice blend for the longest time. It’s got a complex mix of savoury and sweet due to the combination of roasted savoury spices such as coriander and cumin with sweet ones like nutmeg and cinnamon. With a little tahini and garlic it goes perfectly with the carrots and white beans in this dip.

Serve the dip and flatbreads with a lettuce, tomato and cucumber salad and you have a really delicious lunch time meal.

Try my other dips:

Spiced Roast Pumpkin Dip – roast pumpkin, garlic and white beans with roasted cumin seeds

Do join me on my YouTube channel for new whole foods vegan recipes and ideas every week.

Watch me make it:

Gluten Free Potato Flatbreads & Spicy Carrot Dip
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Gluten Free Potato Flatbreads & Spicy Carrot Dip. Potato and oat flour are the base of these unleavened flatbreads. Served with a carrot and white bean dip spiced with North African Ras al Hanout.

Course: Main Course, Side Dish
Author: Rachel
Ingredients
Flatbreads
  • 300 g oat flour
  • 400 g mashed potatoes
  • 200 ml plant mylk
  • Salt & pepper to taste
  • 1 tsp thyme
  • 1 tsp garlic powder
  • 1 tbsp chia seeds combined with 3 tbsp of hot water (chia egg)
  • 15 g sesame seeds
Carrot Dip
  • 240 g black eyed beans (peas)
  • 2 carrots chopped into slices and cooked
  • 2 tbsp tahini
  • Juice of 1 lemon
  • 1 tsp Ras El Hanout spice blend
  • 1 tsp garlic powder
  • Salt & pepper to taste
Instructions
Flatbreads
  1. Preheat your oven 180°c fan / 200°c / 400°f
  2. In a mug make chia egg - mix thoroughly and leave to stand
  3. In a large bowl add the mashed potatoes and plant mylk and mix thoroughly
  4. Add salt, thyme, pepper, garlic powder and sesame seeds
  5. Mix in oat flour in two batches until a sticky dough is starting to form
  6. Knead the dough gently with your hands until it forms into a dough ball
  7. Split dough ball into 8 pieces and spread out into 3mm thick flatbreads using your hands or a rolling pin
  8. Bake for 20 – 25 minutes
  9. Wrap flatbreads in a towel straight out of the oven to keep them soft and pliable
Carrot Dip
  1. 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

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