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Herby flatbreads with pink pickles

3rd May 2017 by bos.kitchen 2 Comments

Happy May! It’s cold and cloudy here in the UK, but this isn’t stopping me from entering full on summer mode. A girl can pretend right? I’ve been working hard to develop some more savoury recipes for you guys, as I realise I have about a million sweet recipes and I do eat more than just parfaits and unicorn food. 

This recipe was so much fun to put together. I started with the flatbreads and then worked my way up from there. I wanted to create something that was simple to prepare, but packed a real flavour punch. Flatbreads are my weakness. Although I don’t have traditional bread very often as it can leave me feeling bloated, I adore flatbreads for their versatility and lightness. They’re also ridiculously easy to make. Perfect for wrapping up fillings, or soaking up daals and curries. I also enjoyed just eating these on their own, all for the purpose of recipe testing of course.

The pickles really lift this dish and provide a perfect tangy twist against the creamy avocado and herby flatbread. I love vinegar, so have no idea why I don’t pickle more often. Pickles are not only a great way of preserving food, but they are really good for you. Pickling raw veg in vinegar helps to regulate blood sugar and means you are preserving the antioxidants and nutrients that may have been killed off during cooking. There’s a whole heap of information to suggest that drinking pickle juice is really beneficial too, although I’m not sure I’m ready to glug down a glass just yet!

I filled these with avocado, fresh salad and my smoky beet humous, which you can find here.

This recipe is one of my favourites, so I’d love to know if you try it! Please leave me a comment below, or tag me on Instagram using @bos.kitchen.

Thank you for stopping by and happy pickling!

Bo

xoxoxo

 

 

Herby flatbreads with pink pickles
 
Save Print
Prep time
35 mins
Cook time
10 mins
Total time
45 mins
 
Author: Bo's Kitchen
Recipe type: Main meal, side dish
Serves: 2 jars of pickles and 6 flatbreads
Ingredients
  • 2 small red onions
  • Bunch of rainbow chard, stalks only
  • 1 cup of white wine vinegar
  • 1 tsp sea salt
  • Pinch of sugar
  • 1 tsp of whole spices of choice (I used 2 star anise, ½ tsp chili seeds and 2 cloves)
  • 175ml tepid water
  • 7g sachet fast action yeast
  • 1 tsp rice malt syrup/agave
  • ½ tsp sea salt
  • 200g plain all purpose flour
  • 50g rye flour
  • 2 tbsp mixed dried herbs (or sub 4 tbsp fresh herbs)
  • 2-4 tbsp coconut/avocado oil
Instructions
  1. Prepare your pink pickles by finely slicing the red onion as thinly as possible and rainbow chard into ½ inch pieces. Put both into separate clean sterilised jars (or mix together in one if you like).
  2. Add vinegar, salt, sugar and spices in a small jug and pour over the onion and chard. Ensure the veg is fully covered. Set aside.
  3. Prepare flatbreads by mixing water, yeast and rice malt syrup in a small bowl with a fork. Leave for a few minutes to get frothy.
  4. To a medium sized mixing bowl, add flours, salt and mixed herbs. Mix well and add in the liquid. Knead for at least five minutes until smooth and springy. Cover and leave in a warm place for 30 minutes.
  5. Separate dough into 6 pieces and knead each piece for a few seconds, before shaping into a ball.
  6. Heat a skillet or heavy bottomed pan to a medium/high temperature and brush the pan with a thin layer of oil.
  7. Roll out into circles on a floured surface and cook one by one in your oiled pan. Reapply a thin layer of oil before cooking the next one.
  8. Serve immediately with pink pickles, avocado, fresh salad and my beet humous (link above).
3.5.3226

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Related

Filed Under: Mains Tagged With: avocado, beetroot, bread, dairy free, dinner, easy, flatbread, lunch, pickle, vegan

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Comments

  1. Nisha / @rainbowplantlife says

    3rd May 2017 at 4:19 pm

    Yay, you put up the flatbread recipe! And love all the pink, purple and green colors. So beautifully styled, Bo!

    Reply
    • bos.kitchen says

      28th May 2017 at 9:35 am

      Ah thank you so much, Nisha! Sorry for the humongous delay here! Happy weekend x

      Reply

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About me

Hello and welcome to my blog! I'm a vegan recipe developer from the UK with a passion for healthy, delicious food. Read More…

This is the carrot cake of dreams 🤩🥕🍰 mel This is the carrot cake of dreams 🤩🥕🍰 melt in your mouth tender, perfectly spiced and topped with the most creamy and light dairy free whipped cream frosting. I’ve totally revamped my old recipe and made 5 variations over the last week 😅 and this one surpassed them all. A decent amount of spice (crucial imo), super moist crumb and deliciously light frosting. Making it into a sheet cake rather than a loaf cake gives a much better icing to cake ratio too 😋 The best part? It comes together in minutes, the hardest part is grating the carrot! 🥕Enjoy xoxoxo

Carrot Cake

175g muscavado or light brown sugar
175ml sunflower/rapeseed oil
3 tbsp flaxseed w/6 tbsp cold water
140g grated carrot
50g raisins/sultanas
50g finely chopped walnuts
1 orange, zested
175g self raising flour
1 tsp baking soda
1 tbsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground mixed spice
1/4 tsp ground cardamom
1/2 tsp ground ginger

Topping 

110g vegan whipping cream
2 tbsp icing sugar
1 tsp vanilla extract
2 tbsp finely chopped walnuts

Preheat oven to 170•c and line a 20cm square baking tin. In a mixing bowl, mix together sugar, oil and flaxseed gel. Add in carrots, raisins, walnuts and orange zest and stir to combine. Sift in the flour, soda and spices and fold through until fully incorporated. Pour batter into tin and bake for 45-50 mins until the middle is slightly firm to the touch. Remove from the oven and allow to cool fully.
Prepare icing by whipping cream, icing sugar and vanilla with an electric whisk until thick. Spread a thick layer over the cake and sprinkle with walnuts. Chop into squares and enjoy!

#carrotcake #vegancarrotcake #vegancake #dairyfree #dairyfreebaking #dairyfreedesserts #veganbaking #vegandesserts #easyrecipe #veganrecipe #dairyfreerecipe #veganrecipes
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