In Home Chefs Club, Recipes

Prep time: 15 minutes

Cooking time: 20 minutes

Total time: 35 minutes

Serves 4


For the Cauli & Chickpea Flatbread:

250ml (1 cup) cauliflower, cooked and drained

125ml (½ cup) sweet potato, cooked

250ml (1 cup) chickpea flour

60ml (¼ cup) almond flour

30ml (2 Tbsp) flaxseed powder

5ml (1 tsp) baking powder

Pinch of salt

Flour to dust the surface

For the Baba Ganoush:

2 medium aubergines

Olive oil

Sea salt

22.5ml (2 1/2 Tbsp) tahini paste

Zest and juice of 1/2 lemon

1 small garlic clove

2.5ml (1/2 tsp) smoked paprika

1-2 drops liquid smoke (optional)

To Serve:

1/2 cucumber, julienned

3 carrots, peeled and julienned

60ml (1/4 cup) sundried tomato relish

60ml olive tapenade

60ml basil pesto


For the Cauli & Chickpea Flatbread:

Make sure the cauliflower is well dried. Blend the cauliflower and sweet potato.

Mix in the flax powder. Wait 5 minutes and then add the chickpea flour, almond flour, baking powder and a pinch of salt. Mix until a dough forms. If it’s sticky, add a bit of flour.

Divide the dough into 4 equal pieces. Place a sheet of baking paper on your work surface and dust with a little flour. Place a ball of dough on the baking paper one at a time, cover with another sheet of baking paper and roll the dough out between the baking paper. Pop it onto a hot pan and cook each side for about 2-3 minutes or until cooked and golden.

For the Baba Ganoush:

Preheat air fryer to 200℃.

Rub the aubergines with some olive oil and salt, place them in the air fryer and cook until blackened on the outside but very soft inside – about 20-30 minutes. Remove and allow to cool.

Once cooled, peel the skin off and place the flesh into a blender/food processor. Blend with the tahini, lemon juice, garlic, a dash of olive oil, smoked paprika, salt, pepper and 1-2 drops of liquid smoke. (optional – to enhance the smokiness).

To Serve:

Serve the flatbread with baba ganoush, veggies and dips.

Thank you to @candybouffe for sharing this delicious recipe!

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