24 Oct Low Carb Red Pepper and Lentil Dip with Almond Flour Flatbread
Looking for a new spin on a protein packed light lunch or mini meal? Try this Lentil and Red Pepper Dip with Almond Flour Flatbreads. Keeping plant based meals and snacks high in healthy protein can be challenging, but its something I love to help with via my 8 Week Lean and Clean Program and my 60 Minute ‘Solution Session’ consultations.
Red Pepper and Lentil Dip with Almond Flour Flatbread
(makes 3-4 servings)
For the Dip:
• 1.5 cups lentils, cooked
• 2 red peppers, roasted
•1/4 cup tahini
• Juice of 1 lemon
• 1/2 teaspoon cumin
•1/2 teaspoon salt
•1/8 teaspoon black pepper
Place all the ingredients in a food processor and blitz.
For the Flatbreads:
• 2 eggs or vegan eggs
• 1/2 cup almond flour
• 1/2 ground flaxseed
• 2 tablespoons nutritional yeast
• 2 tablespoons water
• 1/2 teaspoon salt
• 1 teaspoon baking powder
Preheat the oven to 350 degrees.
Either whisk the eggs, or make the vegan eggs in a large mixing bow. Add the rest of the ingredients and mix well. Line a baking sheet with parchment paper and flatten out the mixture evenly, to about 1/4 inch thick.
Bake in the oven for 20 minutes. Cool on a wire rack.
You can use my 60 Minute ‘Solution Session’ to solve your most pressing health, nutrition, fitness or wellbeing challenge. To book yours use the link below: