Just Oats & Carrot! No Flour, No Sugar, No Yeast – Lose 15kg Fast!

oats

🥗Healthier: quinoa flakes

💰Cheaper: cornmeal

Quinoa is gluten-free and adds protein.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and is healthier.

baking powder

🥗Healthier: baking soda + vinegar

💰Cheaper: cream of tartar + baking soda

Baking soda and vinegar can be a healthier leavening option.

herbs

🥗Healthier: fresh herbs

💰Cheaper: dried herbs

Fresh herbs enhance flavor without added calories.

Peel the carrots and cut them into pieces that fit in the blender.

Put the carrot pieces in the blender with a small piece of ginger and add just enough water to help puree the carrots.

Pour the carrot mixture into a large bowl and add 1 teaspoon of salt and 0.5 teaspoon of ground cumin. Mix until well combined.

Grind about 200 g of rolled oats until they become fine oat flour. Sift the oat flour to ensure it's fine and even.

Gradually add the oat flour to the carrot mixture, mixing well each time until the dough comes together in one piece. If the dough feels sticky, sprinkle in a little more oat flour.

Add 2 tablespoons of olive oil to the dough and knead it with your hands until it becomes soft and smooth. The dough should be slightly sticky but not overly wet.

Dust the work surface with oat flour and shape the dough into a cylinder. Divide it into equal pieces based on the desired size of the flatbreads.

Roll each piece into a ball, then flatten slightly with your hands and roll it out into a thin circle using a rolling pin.

Heat a non-stick pan until hot, then drop the dough in. Wait until bubbles appear, then flip it. Repeat until it puffs, pressing gently with a cloth to help it cook evenly.

Spread some butter on top of the flatbreads while they are still warm to keep them soft and flavorful.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens