Leek and Pea Flatbread

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Leek and Pea Flatbread
This is a savoury gram flour pancake or flatbread that contains chopped leeks and peas. It can be eaten with soups or salad but is equally delicious on its own. It is gluten free and has both protein and fibre which means that this pancake/flatbread will keep you fuller for longer.
Prep Time 10 mins
Cook Time 20 mins
Servings
people
Prep Time 10 mins
Cook Time 20 mins
Servings
people
Instructions
  1. In a food processor add the gram flour, baking powder, spices, salt, pepper and water. Process into a thick batter.
  2. Then stir in the chopped coriander and spring onions.
  3. Heat some of the oil in a small frying pan/skillet and add a small handful of leeks and peas and fry for a few minutes.
  4. Then pour some of the batter mixture over the leeks and peas. Cook for 4/5 minutes and then turn it over and cook the other side for a few minutes or until golden underneath.
  5. Set aside pancake/flatbread and then repeat above process with the leeks, peas and batter. Serve immediately.

Vegan BLT

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Vegan BLT
This is the vegan version of BLT but using tempeh rather than bacon so it’s really much healthier. The toast is gluten free with mashed avocado on top followed by lettuce and then some tomato - the tempeh is cooked with spices to give it a really smoky taste - great for breakfast or lunch since the tempeh provides plenty of protein and the avocado provides good fats.
Instructions
  1. Combine the spices (paprika and cumin) into a separate bowl together with the salt and pepper.
  2. Oil with a brush one side of the sliced tempeh and then sprinkle onto the oiled side the mixed spices.
  3. In a frying pan pour in the remaining oil and put the tempeh into the pan with the spiced side facing down. Then sprinkle the remaining spices on the tempeh so that both sides are covered. Cook on each side for 4-5 minutes. Then remove from the heat and set aside.
  4. Toast the bread and spread over the mashed avocado. Place a layer of lettuce on top followed by slices of tomato. Then lay 2 slices of the cooked tempeh on top with 1 teaspoon of mayonnaise. Serve.