Naturally Grain-Free Flatbreads for a Happy Gut and Heart ❤️ | Won’t Spike Your Sugar❗️ скачать в хорошем качестве

Naturally Grain-Free Flatbreads for a Happy Gut and Heart ❤️ | Won’t Spike Your Sugar❗️

Many of you have asked for a delicious alternative to red lentils when creating gluten-free breads, and yellow split peas step in as the perfect solution. These humble little legumes are affordable, easy to find, and incredibly mild in flavor, making them a dream base for baking. Unlike some gluten-free flours that can overpower a dish, yellow split peas blend seamlessly, providing a slow-releasing source of energy that helps you stay satisfied for longer without causing sugar spikes. These flatbreads are wonderfully versatile, you can load them with any veggies you have on hand, making them a perfect, nutritious way to use leftovers. They're ideal for a quick lunch, a light dinner, or a satisfying snack you’ll want to make again and again. Instructions: Rinse the dry yellow split peas thoroughly several times to remove dust or impurities. Soak the rinsed peas in plenty of water overnight, preferably in the fridge. Drain and rinse the soaked peas very well, making sure no water remains. Place the soaked peas and coconut milk into a mixing bowl (or use a blender) and blend until partially smooth. Gradually add water as needed, blending until the mixture becomes smooth and creamy, not too thick or too runny. Add the shredded carrot, shredded pepper, shredded cabbage, and finely chopped green onion to the batter. Stir in the olive oil, baking powder, salt, and dry oregano, mixing everything together until evenly combined. Preheat a non-stick pan over low-medium heat and lightly brush it with oil. Spoon about a third cup of batter onto the pan and gently spread it into a round, flat shape. Let cook the flatbread for 2 to 3 minutes, until the edges look firm and dry. Flip the flatbread carefully using a spatula and cook for another 2 minutes or until fully cooked through to your liking. Repeat the cooking process with the remaining batter and serve the flatbreads with your favorite toppings. Ingredients for 10 small flatbreads: 1 cup (180 g) dry yellow split peas 1 cup coconut milk ½ cup water (added gradually as needed) 90 g finely shredded carrot 25 g finely shredded pepper 45 g finely shredded cabbage 20 g finely chopped green onion 2 tbsp. olive oil ½ tsp. baking powder ½ tsp. salt ½ tsp. dry oregano (or herb of choice) The Macros per 1 serving: Energy: 150 calories Protein: 5.06 g Fat: 8.67 g Carbohydrates: 14.56 g Fiber: 5.6 g #glutenfreebread #yellowsplitpeas #flatbreadrecipe #glutenfreerecipes #veggiebread #splitpeabread #highfiberfoods #healthybaking #homemadeflatbread #wholesomeeats #simpleingredients #bloodsugarfriendly #lowglycemicfoods #plantbasedrecipes #legumebased #mealprepideas #savoryflatbread #lightdinner #nutritiousandsatisfying #coconutmilkrecipes #easyflatbread #GlutenFree #Homemade #Recipe #Easy #EasyCooking #Viral #Food #FYP