Empty-your-fridge-and-cupboard Flatbread served with my favourite Egg Salad

Grain free Flatbreads made with veggie leftovers - A Tasty Love Story

Hi Guys…
I am writing this from beautiful Crete in the wonderful country of Greece. It is my first time here on the island, and in Greece as well, and so far I am loving all of it. I have a tendency to imagine a new place with all its details in a specific way which normally never really fits the real image, positively as well as negative, but this time I think all my colourful mental pictures and expectations have been met – guess it’s what comes from watching Mama Mia and certain other teenage movies one to many times.
At home we often visit a little family run Greek restaurant that has stolen my heart with its honest and humble Greek dishes. And being a foodie and all you could imagine how excited I have been to experience the food directly from the mother country. So far fresh salads full of flavour and cheese, grilled meat (all kinds), vegetables fritters, aubergine dip, grilled feta, fennel pies and stuffed zucchini flowers are some of the dishes we have enjoyed. And the other night we visited a restaurant that had truly understood how to combine all flavours in each and every dish we tried – so well executed that we experienced how much satiety you can feel alone on the stimulation of your taste buds rather than the content in your stomach, awesome!!

Egg Salad sandwich made with grain free flatbreads - A tasty Love Story

Well my true intention with this post was to make my version of a Greek something and share it with you – but since I am too busy eating all their food and relaxing at the beach I will save this kind of post to when I’m back home and instead share with you a little recipe I prepped back home – one that you will surely appreciate too, I promise you that.
The name of this recipe was quite difficult to determine since I wanted to tell you so much about the versatility of it only from the title. I could have called it: Green Flatbreads or Veggie wraps, but I felt the need to let you know that these can be made with whatever leftover goods you have, including veggie pulp from your morning juice. These flatbreads are easily made, they are grain free and provide a great base for all kinds of meals including: burgers, sandwiches, wraps and hotdogs (the latter will be shared here on the blog within the next couple of weeks – so stay tuned if you are longing for a healthy and grain free summer hotdog).
One of my favourite lunch eats is egg salad. One thing is that I love eggs in all variations imaginable, another thing is that anything creamy and filled with flavour makes a sandwich rock my world. So the combination of creaminess and eggs could not be a better fit for a sandwich filling. And since these flatbreads makes one decent sandwich bread I have combined the two and enjoyed this creamy sandwich more than once the past month or so.
So if your are looking for a new variation of a grain free bread, want to reduce your waste, empty your overfilled fridge, stuck up your freezer and make your stomach happy – you should definitely give these a go. And as for soul comfort, inner relaxation and food-gasem’s – you should visit Greece.

Egg Salad sandwich made with grain free flatbreads - A tasty Love Story

Egg Salad sandwich made with grain free flatbreads - A tasty Love Story

  1. Sounds like you are having a magnificent time! I love the look of this sandwich – so wholesome and nourishing.

  2. I love the idea of putting apple in an egg salad! Will definitely be incorporating that element soon…

    http://thatumamilife.wordpress.com – a clean eating bento blog. Japanese or Asian-inspired.

  3. Such a genius use of leftover veggies!

    • Josephine MaleneJosephine Malene05-27-2014

      Thank you – it just feels so great using everything you have and limiting your waste!

  4. JaneJane05-21-2014

    These flatbreads look great – perfect for picnics I should think! I’m looking forward to your Greece-inspired recipes. I love Greece, especially Crete and I love Greek food! And doesn’t everything taste so amazing when it is eaten in a little taverna overlooking the sea?!

    • Josephine MaleneJosephine Malene05-27-2014

      Oh yes it does, miss it already! But have some amazing inspiration for future recipes . can’t wait to try them out :)

  5. Frederikke Vagn-HansenFrederikke Vagn-Hansen05-30-2014

    Hi Josephine.
    Thank you for all your amazing recipes. I have tried several now and they are all big hits with the family and with friends.
    I currently study Global Nutrition and Health in class NH13 and I must tell you that many of us in class are fans of your website. :-)

    Okay, now to my question!
    I tried to make these wonderful breads, but they don’t really stick together properly. They fall apart easily and they do not nearly have the same color and complexity as yours.
    Would you perhaps know what I am doing wrong?
    I put two eggs in, maybe a third would help the problem? Also I did not add HUSK, as I did not have any, and I did not use a food processor.

    Okay, that was a long description, but I am quite confused, haha :-)

    Thank you in advance!

    • Josephine MaleneJosephine Malene06-01-2014

      Hi Frederikke.
      Thank you for your comment, and so cool that you are studying nutrition and health, I am flattered that you and your classmates like the site :)
      The HUSK in the recipe is quite essential since it soaked up the fluid and make the bread like texture. In general HUSK is a main ingredient when you are doing grain free baking, so before giving this recipe a go again, you should buy some in order to get the best possible result.
      Having a food processor definitely makes the recipe easier and can result an a more assembled dough. But if you are thorough in grating and grinding your nuts and veggies, you should get a fairly similar result.
      I really hope you’ll get it right, let me know how it turns out :)

  6. This honestly looks amazing. It’s quite simple but it’s making my mouth water!!

  7. laurasmesslaurasmess06-12-2014

    These look so lovely. I’m unfamiliar with grain-free breads but I’ve wanted to try them for a while. This sounds like the perfect summer lunch on a sunny day! Thanks for writing the recipe out so thoroughly, it really helps in trying to recreate the same result. I will try this. Glad that you’ve been enjoying your holiday in Crete – it sounds divine! x

    • Josephine MaleneJosephine Malene06-19-2014

      Yeah it is easier for myself too, when I know which veggies work and which might not :) The grain fee breads are so cool, I’m sure you’ll like them too :)

  8. SandraSandra08-18-2014

    Hello Josephine,
    Just discovered your blog which is very beautiful :)

    I have a question in regards to this recipe. Can you substitute psyllium husk by anything else, like chia seeds for example?

    Thanks in advance for your feedback. I would really like to try this recipe out.

    • Josephine MaleneJosephine Malene08-22-2014

      Psyllium are rather special, I know chia seeds soak a lot as well, but they do not give the same bread like texture, I am afraid it will get too wet. You could try substituting with defatted sesame or almond flour, I think that is where you’ll see the best result. But psyllium is kinda cheap and you can buy it most places + it holds a lot of beneficial dietary fibers, so I would try getting my hands on it if I could :) I use it for so many of recipes!

  9. EmmaEmma01-11-2015


    When you say ‘leftover’ veggies, do you mean uncooked or cooked?


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