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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

Previous Post: « Chia and beet mousse parfaits
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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…

Blueberry chia pudding 🫐🥄a little glow up in Blueberry chia pudding 🫐🥄a little glow up in a jar 💁🏼‍♀️✨Protein packed, bursting with antioxidants and fibre and takes less than a minute to make. Chia seeds are 23% protein, loaded with omega-3 and curb cravings, they’re my go to for busy days 🏃🏼‍♀️ Blending chia makes the texture much creamier and adding blueberries, dates and vanilla gives it extra sweetness. Happy Tuesday! 💜 xoxo
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Blueberry chia pudding (serves 2)
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1/2 cup chia seeds
1 cup fresh or frozen blueberries
4 pitted dates
2-3 tbsp maple/agave syrup 
1 tsp vanilla extract
2 cups dairy free milk (I used soy)
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Toppings
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2 tbsp smooth peanut butter
1/4 cup fresh blueberries
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Add all pudding ingredients to a food processor or blender and process for 1-2 minutes until relatively smooth. Eat right away, or chill for 2 hours in the fridge. Spoon into jars and top with peanut butter and blueberries.
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#blueberries #chiapudding #veganfood #veganrecipes #healthybreakfast #veganprotein #chiaseeds #chia #dairyfree #glutenfree #veganrecipe #healthybreakfasts #healthyrecipe #veganfood #healthymeal #nourishing
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