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Alkaline Flat Bread Portobello Sandwich—

Bread:
1 cup of spelt flour
Pinch of sea salt
Dash of onion powder
Dash of cayenne pepper
Heavy on the Oregano
Splash of grape-seed oil.
Mix
Add warm water slowly while mixing, until dough consistency. Make into a ball.

Pull pieces apart and make into flat circles (kids can help).

Cook flat bread in a med-warm skillet a few min on each side. No oil.

Spreads:
Blend in blender—

3 handfuls cooked chickpeas
2 pinches of salt
Dash onion powder
Dash cayenne
Dash Aquafaba if you have it (chickpea water)
Put in a bowl after blended.

Blend—
2 avocados
1 mango
Pinch of salt
Cayenne pepper
Dash Aquafaba

Portobello mushroom cap:
Cut the stem off.
Smooth on some grape-seed oil.
Pinch of salt
Dash of onion powder
Dash of cayenne pepper
Cook in a skillet with a bit of grape-seed oil until soft and reduced down. Flipping as needed.

Veggies cut small:
Stir fry-
Red onion
Bell pepper
Fresh tomato
Dash of salt
Dash onion powder
Add kale at the end.

Serve:
Put the chickpea spread first on the flat bread.
Then avocado spread.
Then the mushroom cap. Then the veggies on top.
Add another flat bread to the top or leave open face.

Sooooo delicious.

The flat bread can also be used in other recipes or with guacamole, or hummus, for dipping.

Yum. 😋

Everyone in this household loved it! I just make dinners up as I go. This was to be a “burger,” then i felt taco inspired and made the chickpea spread as a bean spread, then it made more sense to do an open face sandwich. 😁 So thats what it was, but hubby wanted the extra flat bread on top.

Whatever—it was soooo gooood.