Description
An ideal way to process carrot pulp, which accumulates during juice pressing. And ideal for meal prep!
Ingredients
Scale
- 4 cups carrot pomace (we mostly have some apple in it) or freshly grated carrot
- 1 cup ground almonds
- 4 eggs, stirred lightly
- 1/2 teaspoon salt
- spices on request (for example rosemary, or bread spice …)
Instructions
- mix all ingredients well together.
- lay out a baking sheet with (reusable) baking paper
- smooth the dough on it
- bake at 400°F for about 25 minutes until lightly browned
- Allow to cool completely
- Drop and remove the baking paper
- Cut into sandwich slices
Notes
The flatbread lasts 2-3 days in the refrigerator, but can also freeze very well. To thaw briefly stuck it in the toaster.