Fruity Flatbreads with Figs, Star Fruits, Lemons and More

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I’ve been dreaming and planning to make these for a few days now! Ever since I got a star fruit and bunch of figs for sale at the Asian grocery store, I’ve been obsessing with figuring out how to consume those little buggers!

I don’t know why this took me so long to think of. I have been working with crispy cracker like things for a while, but putting fruits on top just never crossed my mind until I saw this amazing recipe called Tile Flatbreads that had vegetables on top. I was like… OMFG, what a ingenious idea!

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I have to say, my flatbreads were a bit thick as I still don’t seem to know how to use the rolling pin properly. I would advise that you make it slightly thinner than mine, to avoid it going soft in the middle.

At first, I was like… DARN IT, those figs are just flying off everywhere because the figs were so soft. Then I realised, you can just rub the fig seeds all over the surface because I swear, ripe figs are one of the sweetest fruits I’ve ever tasted.

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As you can see, I didn’t just make it out of figs,lemons and star fruits. I also added oranges, strawberries and grapes. I do believe it’s best to not peel the lemon or orange, as the peel actually makes it all zesty and brilliant.

I think these make a great snack as they’re not overly sweet but have a great fruity flavour. Best of all, it’s packed with great nutrients from all the whole grains and seeds!

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Fruity Flatbreads with Figs, Star Fruits, Lemons and More

1/4 cup spelt flour
1/4 cup brown rice flour
1/4 cup oat flour
1/4 cup whole wheat flour
3 tablespoons unsweetened almond milk
2 tablespoons white grape juice
2 tablespoons extra light olive oil
1 tablespoon ground flaxseeds
1 tablespoon chia seeds
1 tablespoon sesame seeds
1 tablespoon unsweetened shredded coconut
1 tablespoon pure maple syrup
1/4 sprig rosemary
1/2 teaspoon pure vanilla extract
A sprinkle Himalayan/sea salt

Fruits: Orange, strawberries, figs, star fruit, lemon, grapes. (You can try others too)

In a large bowl, mix together all the ingredients, including the spelt flour, brown rice flour, oat flour, whole wheat flour almond milk, grape juice, extra light olive oil, ground flaxseeds, chia seeds, sesame seeds, shredded coconut, pure maple syrup, rosemary (separate the leaves first), vanilla and salt. Be sure to stir it well, then get your hands dirty and knead the dough until it’s nice and smooth.

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Spread some baking parchment paper on a flat surface and put the dough on it. Use a rolling pin to flatten it as much as you can. The flatter the dough is, the crunchier and less time it will take to bake. Try and form somewhat of a rectangular shape so flatbread can fit in your oven tray.

Preheat oven to 350°F (176°C). Prepare the fruits – Get a variety of different fruits, you can totally use ones that aren’t listed here. Though you will not need a lot of each fruit. Slice the fruits very, very thinly and press it onto the flat dough. Don’t press too hard as fruits like figs will just become all soggy and break. Once you have covered lots of thin fruit slices on top, move the dough onto a baking tray (with the baking sheet underneath).

Bake for about 30-35 minutes. Important: If your flatbread is extremely thin, it will take shorter time. If it’s thicker, then it will take longer. It’s always a good idea to check. If it’s browning a lot, then it’s ready. Cut the flatbreads into smaller pieces and allow them to cool completely before eating.

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Fruity Flatbreads with Figs, Star Fruits, Lemons and More
Serves: 2
 

Ingredients
  • ¼ cup spelt flour
  • ¼ cup brown rice flour
  • ¼ cup oat flour
  • ¼ cup whole wheat flour
  • 3 tablespoons unsweetened almond milk
  • 2 tablespoons white grape juice
  • 2 tablespoons extra light olive oil
  • 1 tablespoon ground flaxseeds
  • 1 tablespoon chia seeds
  • 1 tablespoon sesame seeds
  • 1 tablespoon unsweetened shredded coconut
  • 1 tablespoon pure maple syrup
  • ¼ sprig rosemary
  • ½ teaspoon pure vanilla extract
  • A sprinkle Himalayan/sea salt
  • Fruits: Orange, strawberries, figs, star fruit, lemon, grapes. (You can try others too)

Instructions
  1. In a large bowl, mix together all the ingredients, including the spelt flour, brown rice flour, oat flour, whole wheat flour almond milk, grape juice, extra light olive oil, ground flaxseeds, chia seeds, sesame seeds, shredded coconut, pure maple syrup, rosemary (separate the leaves first), vanilla and salt. Be sure to stir it well, then get your hands dirty and knead the dough until it’s nice and smooth.
  2. Spread some baking parchment paper on a flat surface and put the dough on it. Use a rolling pin to flatten it as much as you can. The flatter the dough is, the crunchier and less time it will take to bake. Try and form somewhat of a rectangular shape so flatbread can fit in your oven tray.
  3. Preheat oven to 350°F (176°C). Prepare the fruits – Get a variety of different fruits, you can totally use ones that aren’t listed here. Though you will not need a lot of each fruit. Slice the fruits very, very thinly and press it onto the flat dough. Don’t press too hard as fruits like figs will just become all soggy and break. Once you have covered lots of thin fruit slices on top, move the dough onto a baking tray (with the baking sheet underneath).
  4. Bake for about 30-35 minutes. Important: If your flatbread is extremely thin, it will take shorter time. If it’s thicker, then it will take longer. It’s always a good idea to check. If it’s browning a lot, then it’s ready. Cut the flatbreads into smaller pieces and allow them to cool completely before eating.

 

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