About the Recipe
Don’t throw your beetroot stems out! They are incredibly nutritious and often overlooked. We’re talking a powerhouse of vitamins A, C & K, iron, calcium, magnesium, antioxidants, fibre, anti-inflammatory and MORE.
We’ve used beetroot stems and leaves as a Gozleme filling! Have made a quick lupin flour flatbread to hold it together which is high in protein and low in carbs (you can of course use a more traditional flatbread if that works for your diet) keeping you full and the blood sugar happy.
I’ve used my favourite macadamia “Persian feta”, you can use any vegan feta or Persian feta you like!
Ingredients
Ingredients
Flatbread:
1 1/2 cups lupin flour
1/2 cup almond flour
1/2 tsp dried herbs (I used parsley)
1/2 tsp garlic powder
1 Tbs olive oil
1/2 tsp smoked paprika
Pinch of turmeric
Salt and pepper
3/4 cup plant milk (or water)
Mix all together, knead until smooth. Divide into 4 balls and rest for 15 minutes. Roll out when time to use between sheets of baking paper dusted with a little more lupin flour (handle delicately!).
Filling:
10 beetroot stems with leaves, washed and finely chopped
1 small red onion, diced
2 cloves garlic, minced
1/4 cup crushed almonds, toasted (you can substitute any other toasted nuts)
1 tsp ground cumin
1 tsp smoked paprika
Approx 170g vegan Persian feta or 1 cup crumbed vegan feta
Salt and pepper to taste
Salute onion and garlic until soft. Add leaves/stems, nuts and spices as well as a splash of water. Cook on low until all softened (approx 7-10 minutes). Stir through feta. Season and taste.
Fill your flatbreads, brush with a little oil (avocado or olive) and toast in pan until nice and crispy on each side.
Great with coconut yoghurt and squeeze of lemon!