Flatbread oh how I do love you!
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 further guidance on making gluten free choices please see this post.
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.