Ever since I first mastered vegan pesto I’ve become really obsessed. I want to eat it with everything at every meal. This is one of my favourite new ways of eating pesto. The crispy flatbread, crunchy toasted pine nuts and deliciously sweet basil complement each other so perfectly to make this deliciousness. It is the perfect side dish for any dinner, an amazing starter or a fantastic complement to a wonderful green salad. Amazing for sharing on a beautiful summer’s day. Filled with nutritious protein and fibre it will leave you feeling full and satisfied yet surprisingly light. Enjoy.
Makes 1 large flat bread – 5 large slice, 10 smaller ones
- 1 1/2 cups of brown rice flour
- 1 cup of buckwheat flour
- 1/2 a cup of tapioca flour
- 1/2 a teaspoon of yeast mixed with a cup of boiling water
- 1/3 of a cup of olive oil
- 2 egg whites
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 1 teaspoon of xanthan gum
For the topping follow my vegan pesto recipe and add extra basil leaves, toasted pine nuts and rocket leaves.
Combine all the ingredients into a bowl and stir into a sticky paste.
Cover a baking tray in olive oil and dust with a spoonful of buckwheat flour. Then spread the mixture into a large rectangle, using your hands to press down and flatten the mixture making it thin and even, about 2 cm’s thick.
Place in a 200C oven for about 20 minutes, until the bread is thin and crispy.
Take out the oven and allow to cool. Then spread the pesto and sprinkle the basil leaves, rocket and toasted pine nuts on the top. Slice and enjoy.