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Mung Bean Buckwheat Flatbreads with Avocado-Feta Spread
Nutty mung-bean buckwheat flatbreads with a bright avocado, feta and cashew spread. Vegetarian, gluten-free and built for a savoury brunch.
20 min prep / 60 min total
290 kcal
12.2g protein
10 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 150 gbuckwheat flour
1 cup
- salt
- coriander
- 40 gpsyllium husk
- 250 ggreen mung beans
1 cup
- 350 mlwater
- 20 mlolive oil
- 1 tspsugar-free syrup
- ½ tspsparkling water
- 1 tbspapple cider vinegar
- sesame seeds
for topping
- 1avocado
for spread
- 100 gfeta cheese
for spread
- dill
for spread
- 100 gcashews
for spread
- garlic
for spread
Instructions
Grind the mung beans to a fine flour and whisk with buckwheat flour, psyllium, salt and coriander.
Stir in water, olive oil, syrup, sparkling water and vinegar until a thick batter forms.
Spread into rounds on an oiled baking tray and sprinkle with sesame seeds.
Bake at 180°C for 35- until firm and dry.
Blend avocado, feta, cashews, garlic and dill into a creamy spread.
Cool the flatbreads slightly and top with the avocado-feta spread to serve.
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