Oh and it's also gluten free (or not if you prefer other flours). I have developed the humble flatbread recipe into so many variations over the past months...earlier this week I even went all out for a huge wholegrain spelt pizza using the same principles and subbing the spelt for the GF flours. It made for a super speedy supper.
But, what if you flip the coin and think sweet not savoury...now another world of options opens up!
Keeping it simple for my first attempt I warmed things up with a cinnamon kick, added a touch of sweetness, some coconut and then simply pressed slices of nectarine into the surface prior to baking. It made for a lovely mid morning treat...like a modern twist on a tea bread (it would also make an awesome breakfast!). I think it could also benefit from even more fruit than shown in the photos, that is if you wanted more of a cakey and less bread-like treat.
My favourite bit was the soft gooey layer of dough beneath each slice of baked nectarine....mmmmmm!
Recipe: Cinnamon sweetbread
One medium flatbread serves 1- 2
100g gluten free self-raising flour mix (I used Doves Farm mix which contains rice, potato, tapioca, maize and buckwheat flours)
2 tbs desiccated coconut
1 tsp vanilla extract
1 tbs agave
1 banana (approx. 80g)
2 tbs soy milk/water (if needed depending upon size of banana)
1-2 handfuls handfuls berries/sliced fruit (I used a large nectarine)
Sprinkling of chopped nuts/coconut flakes
Mix the wet ingredients together well until smooth, add the flour, coconut and spice and mix to form a dough adding the milk/water if needed to achieve a good handling consistency.
Withwell floured hands form a round patty approx. 1cm thick and place on lined baking sheet. Press the fruit into the top and sprinkle with extra spice and nuts/coconut if desired.
Bake for approx. 20 mins until lightly golden.
|mmmm....look at the gooey bit!|
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.