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Flatbread with Hazelnut Pesto and Roasted Peppers

Preparation Time
15 - 20 minutes

Cooking Time
15 minutes

Makes 2

Allergy Information
Wheat Free, Gluten Free


  • 50g Lucy Bee Coconut Flour
  • 2 eggs
  • 1 tbsp. caraway seeds
  • 30ml olive oil
  • PESTO:
  • 75g hazelnuts, chopped and toasted
  • 35g rocket
  • 1 small garlic clove
  • 50g Parmesan, finely grated
  • 60ml Lucy Bee Starseed Omega Oil
  • A pinch of Lucy Bee Himalayan Salt
  • 90g roasted red peppers, thinly sliced
  • 100g soft goat’s cheese


  1. Preheat the oven to 200C, 400F, gas mark 6.
  2. Combine Lucy Bee Coconut Flour, eggs, caraway seeds and olive oil in a bowl using your hands, to form a dough. Leave to stand for 5 minutes, then divide into 2.
  3. Roll each half out into a circle on a piece of parchment paper, until around 3mm thin. Bake in the oven for 10 to 15 minutes.
  4. While the flatbread is baking, prepare the pesto. Whizz all ingredients together until semi-smooth (a few chunks are fine!).
  5. Remove the flatbreads from the oven, leave to cool slightly, then spread generously with the pesto. (Any leftover pesto keeps for up to 3 days in the fridge).
  6. Top with the roasted red peppers and dot the goat’s cheese over, to serve.

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