Butternut Squash and Brussels Sprout Flatbread
This butternut squash and Brussels sprout flatbread is a delicious and healthy way to enjoy fall vegetables. The flatbread is made with a combination of almond flour, coconut flour, and flaxseed meal, which gives it a nutty flavor and a slightly crunchy texture. The butternut squash and Brussels sprouts are roasted until they are tender and slightly caramelized. The flatbread is then topped with a drizzle of olive oil and a sprinkle of salt and pepper.
The inspiration for this recipe came to me one fall day when I was looking for a way to use up some leftover butternut squash and Brussels sprouts. I had been making a lot of soups and stews lately, and I wanted something a little different. I decided to try making a flatbread, and I was so glad I did. The flatbread was delicious, and it was a great way to use up my leftover vegetables. I have been making this flatbread ever since, and it has become a favorite of mine and my family.
Butternut Squash and Brussels Sprout Flatbread Butternut Squash and Brussels Sprout Flatbread Butternut Squash and Brussels Sprout Flatbread Butternut Squash and Brussels Sprout Flatbread
Prep time: 15 | Cook time: 25 | Serves: 4
Ingredients
  • 1 cup (150g) almond flour
  • ½ cup (75g) coconut flour
  • 2 tablespoons (30g) flaxseed meal
  • 1 teaspoon (5g) baking powder
  • ½ teaspoon (2g) salt
  • ½ cup (120ml) unsweetened almond milk
  • 2 tablespoons (30ml) olive oil
  • 1 cup (200g) butternut squash, peeled and cubed
  • 1 cup (100g) Brussels sprouts, shredded
  • Salt and pepper, to taste
Instructions
  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, combine the almond flour, coconut flour, flaxseed meal, baking powder, and salt.
  3. In a separate bowl, whisk together the almond milk and olive oil.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
  5. Lightly grease a large baking sheet.
  6. Transfer the dough to the prepared baking sheet and press it out into a 12-inch (30 cm) circle. Be careful not to overwork the dough.
  7. Top the dough with the butternut squash, Brussels sprouts, salt, and pepper. Press the vegetables into the dough slightly.
  8. Bake for 20-25 minutes, or until the crust is golden brown and the vegetables are tender.
Why It Works
  • The combination of almond flour, coconut flour, and flaxseed meal gives the flatbread a nutty flavor and a slightly crunchy texture.
  • Roasting the butternut squash and Brussels sprouts until they are tender and slightly caramelized intensifies their flavor.
  • Drizzling the flatbread with olive oil and sprinkling it with salt and pepper adds a finishing touch of flavor.