Gluten-free flatbread with pulled pork and cold roasted veg

Image supplied
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Serves 4 | Preparation: 10 Min | Cooking: 15 Min


500g Eskort BBQ Pulled Pork

4 ripe tomatoes, cut in half

100g spring onions

200g carrots, cut into quarters

45ml (3T) olive oil

2t chopped thyme

1 garlic clove, chopped

10ml (2t) Cajun spice

salt and freshly ground pepper

250ml (1c) yoghurt


2c almond flour

2c buckwheat flour

20ml (4t) xanthan gum

20ml (4t) baking powder

1t salt

300ml (1¼c) water


  • Preheat the oven to 190°C.
  • Place the tomatoes, spring onions and carrots on a lined baking sheet.
  • Dress the vegetables with the olive oil, thyme, garlic and Cajun spice.
  • Season with salt and pepper and roast for 10 minutes
  • Remove the vegetables from the oven and cool.


  • Combine all the ingredients in a bowl and mix well to form a dough.
  • Divide the dough into 8 pieces.
  • Roll out the dough pieces with some buckwheat flour then fry a dry pan until golden both sides – 2-3 minutes a side.
  • Heat the BBQ Pulled Pork in a frying pan for 5-6 minutes.
  • Place the pulled pork on the yoghurt and serve with the roasted veg and flatbread.

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