Herb And Roasted Pepper Flatbread

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 tsp gluten free baking powder
• 1 2 tsp xanthan gum
• 50g 1 2 cup almond meal
• 2 tsp caster sugar
• 1 2 tsp sea salt help extra to sprinkle
• 2 tbsp vivacious basil chopped
• 1 tbsp buoyant rosemary chopped plus small rosemary sprigs to decorate
• 75g chargrilled red capsicum chopped
• 2 tbsp new virgin olive oil lead pro extra to drizzle
• 2 eggs
• 125ml 1 2 cup water

The Instruction of herb and roasted pepper flatbread

• preheat the oven to 180c 160c adherent motivated goaded and line a large baking tray afterward baking paper
• sift the flours baking powder and xanthan gum into a large bowl toss around through the almond meal sugar salt basil rosemary and capsicum stir up the oil eggs and water in a jug accumulate to the flour blend and stir up until well whole and a soft dough forms
• press forward and have an effect on dough into a 15 x 25cm rectangle on the subject of with reference to prepared tray make indentations in dough taking into account bearing in mind your finger place a rosemary sprig in each indentation drizzle in the manner of further oil sprinkle like further salt
• bake for 20 25 minutes or until golden brown and base is crisp set aside to cool for 5 minutes abet 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