An easy paleo & keto 30-minutes flatbread that makes sure all your sandwich cravings are satisfied. The bread is baked out of almond flour and zucchini that gives some extra nice texture and makes sure that it isn’t dry.
If anyone ever finds out about my blog, then usually the first or the second thing they ask is how much time does it take? The short answer is quite a lot. However, it creative and fun. Even though sometimes I might be a little bit anxious when some recipe doesn’t come out the way I expected. When that happens, then I take a long breath and start over. Still, it doesn’t obviously mean that all I do is cooking and photographing. Quite a lot of time takes all the management and emails. I’m still not working only for my project. Majority of my time takes creating photography or recipes for other as well. I’m not complaining. I love it, and it’s a perfect experience to learn from others as well.
So, how much time does it take to create a recipe? I usually test the recipe 2-3 times before I post it. Because of the recipe testing, it might take 5 hours in total with shopping, cooking and cleaning. For example, with this recipe, I played around with different vegetables. First I tried cauliflower, and then I tried broccoli and zucchini. I ended up with this zucchini one since I found that the flour combination was the most neutral for me. If you follow me on Instagram, then you probably saw the bread on my feed many months ago. However, I wasn’t completely happy with the recipe because of the cauliflower taste. So, I didn’t post it before since I felt that I need to work on that a little bit more.
(Btw I go a little bit off topic, but I decided to step out of my COMFORT ZONE. 😅 Completely. I started doing videos about my food photography behind the scenes on IG TV. If you are interested in food photography, then click here. 😊 Just be prepared to see the EXTRA raw phone video footage behind the scenes. I don’t have a special video camera so if you like quality, then don’t bother to watch the video. ).
Okay, back to the topic. Since I’m still thinking the recipes out by myself, then it’s always better to check if it works. Of course, I get some inspirations from others. However, it usually looks something like that. For example, I saw a matcha latte in Instagram or Pinterest, and then I feel like that would like to eat that one as well. After that, I might go to the kitchen and start playing around with the ingredients I have. Sometimes it might happen even a few days after I saw something on the Internet. Who knows. It’s quite hard to keep track of the inspiration. Obviously, it’s noisy in here and sometimes I don’t even remember where did I get the inspiration. When I do remember, then I obviously mention their name.
Finally, when I feel like the recipe is good enough, I try to photograph it. Sometimes I have quite a clear idea about styling. Other times I have a “good idea” but the reality is entirely different, and it takes many long hours. So, in these cases, I struggle. I still enjoy it, but it always makes me a little bit anxious when I don’t get something the way I want. For example, I have one of my favorites frozen tahini recipes ready, but I haven’t had a chance to shoot it since it has been quite hot in here in the summer. The tahini just started to melt in a few minutes, and I can’t get the shot I want.
After the photo shoot, it’s obviously the cleaning and editing part. I always manage to make a big mess in the kitchen when I get too excited. The final part is just the editing and uploading. I usually use only Adobe Lightroom to have the final touch to the images, and I try to make sure that the images in the camera already look nice so that I don’t have to spend endless hours fixing my mistakes. However, it can still take hours depending on how many images I need to edit.
Paleo & Keto Zucchini Turmeric Flatbread
Preparation: 10 minutes
Cooking time: 30 minutes
Nutritional information (per slice): 104,3 kcal, Protein: 4,4 g, Net Carbs: 2 g, Fat: 8,6 g
- 170 g grated zucchini (about 1 medium zucchini)
- ½ tsp coconut butter
- 2 eggs
- 2 dl almond flour
- 0,5 dl desiccated coconut
- 1 tsp turmeric powder
- ½ tsp sea salt + a pinch of salt for zucchini
- pinch of black pepper
- 1 tsp baking powder
- ½ tsp dry oregano
- ½ tsp dry chili flakes (optional)
- Preheat the oven to 175° C/ 347° F.
- Grate the zucchini and add some salt on top (it makes sure you can get the water out of the zucchini). Set aside.
- Cover the baking pan (24 cm x 17 cm) with baking paper and butter the paper with coconut butter.
- Squeeze the excess water out of the zucchini.
- Mix all the dry ingredients (almond flour, coconut, salt, pepper, baking powder, oregano, and chili) in a food processor (you can also do it by hand if you don’t have one).
- Blend the zucchini with all the dry ingredients. Add eggs and blend until smooth.
- Pour the mixture into the baking pan.
- Bake for 25-30 minutes until golden and the toothpick comes out clean.
- Let it cool down a little bit before you take it out of the form.
- Serve the bread with your favorite toppings and enjoy! (For example, try my pesto recipe here or mayo recipe here).
If you liked this recipe, then please leave a comment below or tag me on Instagram @healthylauracom or another platform. Your feedback is very valuable to me.