| 9 | 50 | 148 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 40 min | 4 |
| 1 tbsp | Olive Oil, Extra Virgin |
| 1 medium head | Cauliflower (cut into florets) |
| 2 clove(s) | Garlic (minced) |
| 3 tbsp | Flaxseed meal (ground) |
| 57 gm | Lupin Flour |
| 1/4 cup | Water (Add 1/4 cup of water to make Flaxegg) |
| 1 tsp | Salt |
| 1/2 tsp | Black pepper |
| 1 tsp | Italian herb seasoning |
1. Preheat your oven to 175C. Place a piece of parchment paper on a baking sheet and spray lightly with nonstick cooking spray.
2. Place the cauliflower florets and garlic into a food processor and process until broken down into the consistency of rice.
3. Steam cauliflower for 5-8 minutes.
4. Place mixture in milk bag/cheese cloth or other material that will allow you to squeeze out all the water from the cauliflower mixture.
5. Mix all the other ingredients together in a bowl.
6. Place parchment paper on a large oven sheet and brush with some of the oil.
7. On the parchment, shape little rounds (for appetizers) or one large round about 1/2 cm thick making the edges a little thicker.
8. Bake in oven for 10-18 minutes. Top with your favourite toppings and enjoy!
Note: To make a flatbread to have with a curry, add some powder coriander and cumin or even a little curry powder. Can freeze easily and keep for a month and in fridge will last 3-4 days.
| Meat Alternative | 0.2 |
| Vegetables | 2.7 |
