Herb And Roasted Pepper Flatbread

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Rosemary sprigs and chargrilled capsicum add oomph to this gluten-free bread.

The ingredient of Herb And Roasted Pepper Flatbread

• 130g 1 cup gluten free plain flour
• 130g 1 cup quinoa flour
• 1 teaspoon gluten free baking powder
• 1 2 teaspoon xanthan gum
• 50g 1 2 cup almond meal
• 2 teaspoons caster sugar
• 1 2 teaspoon sea salt plus extra to sprinkle
• 2 tablespoons fresh basil chopped
• 1 tablespoon fresh rosemary chopped plus small rosemary sprigs to decorate
• 75g chargrilled red capsicum chopped
• 2 tablespoons extra virgin olive oil plus extra to drizzle
• 2 eggs
• 125ml 1 2 cup water

The Instruction of herb and roasted pepper flatbread

• preheat the oven to 180c 160c fan forced and line a large baking tray with baking paper
• sift the flours baking powder and xanthan gum into a large bowl stir through the almond meal sugar salt basil rosemary and capsicum whisk the oil eggs and water in a jug add to the flour mixture and stir until well combined and a soft dough forms
• spread and shape dough into a 15 x 25cm rectangle on prepared tray make indentations in dough with your finger place a rosemary sprig in each indentation drizzle with extra oil sprinkle with extra salt
• bake for 20 25 minutes or until golden brown and base is crisp set aside to cool for 5 minutes serve warm

Nutritions of Herb And Roasted Pepper Flatbread

calories: 214 861 calories
calories: 10 2 grams fat
calories: 1 8 grams saturated fat
calories: 19 7 grams carbohydrates
calories: 1 8 grams sugar
calories: n a
calories: 9 9 grams protein
calories: 41 milligrams cholesterol
calories: 333 milligrams sodium
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calories: nutritioninformation