Spinach Flat Breads - Grove Avocado Oil


Savoury Recipe

Spinach Flat Breads

Simple, healthy and rich in restorative antioxidants to support wellbeing.
Prep time: 10 minutes
Cooking time: 20 minutes


  • Top with smashed avocado and a drizzle of pesto.
  • Spread with labneh or strained Greek yoghurt and a drizzle of avocado oil and micro herbs or watercress.
  • Roll into delicious gluten free wraps filled with leafy greens, roasted sweet potato and hummus.

Product Used

Extra Virgin Avocado Oil


Makes 8 wraps

  • 3 organic eggs
  • 250 ml (1 cup/8 fl oz) almond milk
  • 3 tablespoons Grove avocado oil
  • 125 g (4 oz) baby spinach leaves
  • 1 bunch chives, chopped
  • ½ teaspoon sea salt
  • 125 g (4 oz) rice flour
  • 1 tablespoon gluten free corn flour or tapioca flour
  • 1 teaspoon gluten free baking powder


COMBINE eggs, milk and Grove avocado oil into a blender.
ADD spinach and pulse for a few seconds until roughly chopped.
POUR spinach bread mixture into bowl, then add chives, salt, rice flour, cornflour and baking powder.
COOK flat breads in a non-stick pan with a little avocado oil on both sides until cooked through (similar to pancakes or crepes)
SERVE topped or wrapped with your choice of toppings.
STORE in the fridge for up to 1 week.

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