Recipes

Savoury Recipe

Spinach Flat Breads

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

INSPIRATION

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

Ingredients

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

Method

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.