Lamb, Mint and Pine Nut Flatbread

by on August 2, 2016

500g raw organic free-range lamb mince
4-5 cloves fresh garlic, crushed
20g pine nuts
1 x 400g pack of frozen spinach, defrosted
Pinch of nutmeg and sumac
2 teaspoons cumin
½ large head of raw cauliflower
3 tablespoons psyllium husk
3 whole eggs
2 tablespoons coconut flour
Organic olive oil
¼ cup freshly chopped mint
Black pepper
Himalayan sea salt

Preheat an oven to 180 degrees C.

Brown the lamb mince and spinach in a hot pan before adding the garlic, nutmeg, sumac and cumin and mixing well. Take off the heat and leave to cool before lightly toasting the pine nuts, stirring well so they don’t burn. Add to the lamb mixture and set aside.

Begin making the base by chopping the cauliflower roughly and add to a food processor to create fine flakes. Microwave for 3 and a half minutes until soft and leave to cool before mixing in the psyllium, whole eggs and coconut flour and combining well to make a dough-like texture. Add plenty of salt and pepper to season.

Lay some baking paper on a large tray before spreading the cauliflower base as close to the edges as possible, keeping a consistent height throughout. Bake for 15 minutes or until lightly golden on top before flipping over and spreading the lamb mixture on top and dressing with a little olive oil.

Bake for a further 10 minutes. Serve straight out of the oven after garnishing with mint leaves.

Prep Time: 20 minutes
Cook Time: 25 minutes

Nutritional info: (Serves 4)
Calories: 270
Fat: 15g
Protein: 27g
Carbs: 7g
Fibre: 7g

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