My ‘All The Good Things’ Flatbread

My ‘All The Good Things’ Flatbread

I. CAN’T. EVEN. I’ve created a recipe that I am SO EXCITED TO SHARE WITH YOU! This is it. I ate this beautiful flatbread and had to roll my eyes it was that good. I made an olive oil crust with buckwheat flour, topped it with hummus, green pesto, roasted aubergine, paprika and red onion, crumbled feta, kalamata olives, fresh parsley and to finish it off in fashion – with homemade dukkah. Dukkah is an Egyptian spice mix that I love to put on nearly everything. It has rich aromas from all the spices, nuts and seeds it contains (cumin, coriander, fennel, sesame, salt and hazelnuts). A veggie-loaded buckwheat flatbread topped with dukkah.. NEED I SAY ANY MORE?

buckwheat minus the wheat 

Despite its misleading name, buckwheat is not a wheat. The edible portion comes from a plant that is related to sorrel and rhubarb – isn’t that surprising? Buckwheat is naturally glutenfree and therefore safe to consume for those who suffer from celiac disease or gluten sensitivity. These little groats are packed with nutritional goodies such as trace minerals (magnesium, manganese and copper), B vitamins (B6, pantothenic acid, folate, thiamin and niacin) as well as nutritional fiber. The carbohydrates we receive from buckwheat are complex, which means that you stay full for longer and that your blood sugar levels won’t spike, leaving you without energy and craving sugar. By soaking pseudo-grains such as buckwheat, amaranth and quinoa before consuming them, we reduce the anti-nutrient content; anti-nutrients are compounds found in plants that reduce our ability to absorb essential nutrients. Let’s get all excited about these health benefits and bake some goddamn pizza!

 

Prep Time: 15 min

Cooking Time: 1 hr 10 min

Total Time: 1 hr 25 min

Servings: 2-3

 

For this recipe you will need: 

 

1 ¼ cups (170g) buckwheat flour

4 tbsp olive oil

9 tbsp water

½ tsp salt

1 tbsp oregano

 

toppings: 

1 paprika

2 red onions

1 aubergine 

2 cloves of garlic

1 tbsp olive oil

salt and pepper 

1 tbsp oregano

½ cup hummus 

3 tbsp pesto of choice (I used green basil pesto) 

½ cup crumbled feta

½ cup kalamata olives, roughly chopped

handful of parsley, roughly chopped

2 tbsp dukkah 

 

  1. Preheat the oven to 180°C. Chop the paprika, aubergine, red onion and garlic and coat with some olive oil, salt and pepper as well as oregano. Roast in the oven for 30-45 minutes or until soft and slightly charred. 
  2. While the veggies are roasting, prepare the buckwheat crust. In a bowl, add in the buckwheat flour, salt, oregano, olive oil and water and knead until a dough has formed. Dust your working surface with buckwheat flour and with a rolling pin, shape a flat oval. Line a tray with baking paper and place the dough on it. 
  3. Bake in the oven for 10 minutes and remove from the heat. Spread the hummus over the flatbread, top with the roasted veggies and dizzle some pesto over it all. Place back in the oven for 15-20 minutes or until the crust is slightly crunchy on the edges. 
  4. Top with crumbled feta, kalamata olives, parsley and some dukkah. Slice into pizza-like slices and enjoy with a full heart. You made this. Isn’t that worth smiling about? ♥

 



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