Onion, Kale and Corn Flatbread with Miso Tahini Dipping Sauce

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I’ve been wanting to make a vegetable flatbread for ages, because they are just SO TASTY and also super healthy. Today, I thought of making it onion, kale and corn, since I really want to try this combination and see how turns out. Actually, I wanted to try cos the colour scheme looked cool!

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Baking these can be a little tricky because under low heat, it does take a while to cook, and you may be impatient, wondering when it’s going to be ready. I must have opened the oven, taken it out, tried to eat it 3 times before I actually decided to put it in longer to bake.

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This may be something you have to do as well. Once you’ve cut it into pieces, it is much easier to tell if it’s still watery. You can also taste it, if there’s a slight raw onion taste, you probably need to bake it for longer. Though if yours is not as thick as mine, it may be done faster, so don’t rely on my baking times!

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You can do a lot with these flatbreads when they’re done, like make sandwiches out of them. You can dip it in other sauces which you make, or anything that you would usually do with bread. Though they may be a little more fragile, so be careful with them. If they are not cooked enough, you’ll find that they break even more easier.

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Onion, Kale and Corn Flatbread with Miso Tahini Dipping Sauce

Flatbread
2 cups tightly packed kale
1 cup frozen corn
1 large yellow onion
2 cloves garlic
1/2 cup brown rice flour
1/4 cup potato flour
1/4 cup golden flaxseed meal
1/4 cup nutritional yeast
1 tablespoon sesame oil
1 tablespoon extra light olive oil
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon Himalayan/sea salt
A few sprinkles ground pepper
A pinch of red pepper flakes

Dipping Sauce
1 tablespoon water
1 teaspoon tahini paste
1 teaspoons miso paste
1/2 teaspoon pure maple syrup
1/2 teaspoon sesame seeds

Bread: Preheat oven to 325°F (163°C).

Chop the onion into roughly medium or small pieces. Dice the garlic into small pieces as well. Combine the chopped onions and garlic with the, kale and frozen corn. Mix it around so everything even, then put it in the blender or food processor.

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Pulse (do not blend) the veggies until they’re roughly chopped and become like a mush, do not puree it!

Spoon the mixture out onto a large bowl, and add the brown rice flour, potato flour, flaxseed meal, nutritional yeast, sesame oil, olive oil, onion powder, garlic powder, paprika, oregano, salt, pepper and red pepper flakes.

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Stir until everything is very even. Note that the batter should not be too watery! If there are really huge chunks found, take them out and dice it up and put them back in.

Spray some non-stick cooking oil on an 9×13 inch oven tray.

Spoon the batter onto the tray and use a spoon or your hands to even it out. Be sure to flatten certain parts with your hands, so there are no sections thicker than others.

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Bake in the oven for about 30 minutes, then take it out, cut it into 8 equal sized pieces and put it back into the oven and bake for another 30 minutes or longer, until the bread is no longer wet in the middle. (Though time may be different depending on the thickness and different oven settings, so check often.)

Allow the bread to cool before eating.

Sauce: Whisk all the ingredients together in a small bowl and stir until it dissolves. Serve the sauce with bread.

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Onion, Kale and Corn Flatbread with Miso Tahini Dipping Sauce
Serves: 3
 

Ingredients
Flatbread
  • 2 cups tightly packed kale
  • 1 cup frozen corn
  • 1 large yellow onion
  • 2 cloves garlic
  • ½ cup brown rice flour
  • ¼ cup potato flour
  • ¼ cup golden flaxseed meal
  • ¼ cup nutritional yeast
  • 1 tablespoon sesame oil
  • 1 tablespoon extra light olive oil
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon Himalayan/sea salt
  • A few sprinkles ground pepper
  • A pinch of red pepper flakes
Dipping Sauce
  • 1 tablespoon water
  • 1 teaspoon tahini paste
  • 1 teaspoons miso paste
  • ½ teaspoon pure maple syrup
  • ½ teaspoon sesame seeds

Instructions
  1. Bread: Preheat oven to 325°F (163°C).
  2. Chop the onion into roughly medium or small pieces. Dice the garlic into small pieces as well. Combine the chopped onions and garlic with the, kale and frozen corn. Mix it around so everything even, then put it in the blender or food processor.
  3. Pulse (do not blend) the veggies until they’re roughly chopped and become like a mush, do not puree it!
  4. Spoon the mixture out onto a large bowl, and add the brown rice flour, potato flour, flaxseed meal, nutritional yeast, sesame oil, olive oil, onion powder, garlic powder, paprika, oregano, salt, pepper and red pepper flakes.
  5. Stir until everything is very even. Note that the batter should not be too watery! If there are really huge chunks found, take them out and dice it up and put them back in.
  6. Spray some non-stick cooking oil on an 9×13 inch oven tray.
  7. Spoon the batter onto the tray and use a spoon or your hands to even it out. Be sure to flatten certain parts with your hands, so there are no sections thicker than others.
  8. Bake in the oven for about 30 minutes, then take it out, cut it into 8 equal sized pieces and put it back into the oven and bake for another 30 minutes or longer, until the bread is no longer wet in the middle. (Though time may be different depending on the thickness and different oven settings, so check often.)
  9. Allow the bread to cool before eating.
  10. Sauce: Whisk all the ingredients together in a small bowl and stir until it dissolves. Serve the sauce with bread.


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