{"id":35575,"date":"2022-05-24T08:56:26","date_gmt":"2022-05-24T08:56:26","guid":{"rendered":"https:\/\/atastylovestory.com\/?p=35575"},"modified":"2023-03-07T10:05:18","modified_gmt":"2023-03-07T10:05:18","slug":"colourful-flatbreads-with-sweet-savoury-topping","status":"publish","type":"post","link":"https:\/\/www.atastylovestory.com\/colourful-flatbreads-with-sweet-savoury-topping\/","title":{"rendered":"Colorful Flatbreads with Sweet & Savory Topping"},"content":{"rendered":"
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As you might know, I have a major love for anything with dough – pizza, burgers, wraps, pies, pitas, you name it, I can’t get enough. However, I also know that cutting back on starchy carbs can have some health benefits and help keep your waistline in check.<\/p>\n

To balance out my cravings, I’ve come up with a few different tactics. I’ve experimented with replacing flour with ingredients like eggs, vegetables, and even something as weird as psyllium husk. But I also wanted to come up with a few flour-including alternatives for those days when a broccoli bun<\/a> just won’t cut it. I also try to have at least one grain-free meal a day, mostly to make room for all those lovely greens that should have a big place in our diets.<\/p>\n

This recipe is great because it opens up for both sweet and savory indulgences and I personally eat it for brunch, lunch, dinner, and as a snack. The whole point of this recipe is to make one darling portion of dough that’s filled with whole-grain flour and is easy to bake, giving the bread a lovely final texture. Once you’ve rolled out your dough into flatbreads, you can dress them up, however, you see fit.<\/p>\n

I personally prefer to have some sort of base spreading like nut butter, pesto, tomato sauce, herby oil, jam, or cream cheese, and then top them off with fruit, veggies, cheese, and herbs.<\/p>\n

I’ve created three versions that I’ve really enjoyed. Strawberries were a wonderful choice when they were in season, but now they can be hard to find, so I would go for blackberries or maybe an apple<\/a> or fig slices. Beets are all over and a wonderful choice, but pumpkin or potatoes would work just as well. Spinach and caramelized onion<\/a> is a favorite of mine and next time, I’m going to add caramelized fennel slices too.<\/p>\n

I hope you all enjoy this recipe as much as I do. Let me know if you give it a try and what variations you come up with.<\/p>\n

Happy baking!<\/p>\n<\/div>\n<\/div>\n

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