To celebrate spring, I thought I'd throw in a healthy recipe I eat quite regularly that's not only high in protein but also fibre and low in fat. The flatbread is made from a blend of wholemeal, all purpose and almond flour to make it not only healthier than traditional flatbread but also crispy on the outside and fluffy on the inside. To accompany the base, I've created a super flavoursome black bean paste, inspired by Turkish flavours, and topped it off with pickled red onions, Dibble Chipotle Mayo, vegan yoghurt, fresh parsley and lime juice. If you want to save some time, you can just replace the flatbread with any store-bought wrap because the black bean paste is the star in this recipe. And for those that are interested, the nutritional breakdown is: 28.4g protein, 85.1g carbohydrates, 11.6g fat, 5.4g fibre and a total of 544 calories.
Hope you enjoy this as much as I do and happy cooking!
Prep Time 1 hour 45 minutes
Cook Time 30 minutes
1 Cup Water
1 Cup White Vinegar
2 tsp Salt
6 Whole Peppercorns
1 Whole Garlic Clove
1 Medium Red Onion, thinly sliced
44g Oat Milk
100g Wholemeal Flour
60g All Purpose Flour
20g Almond Flour
1/2 tsp Salt
1 tsp Baking Powder
BLACK BEAN PASTE
1 Can Black Beans, drained and rinsed
2 Tbsp Oat Milk
1 tsp Tamari Sauce
1/2 Lime Wedge, juiced
1/2 tsp Fennel Seeds
1 tsp Caraway Seeds
1/2 tsp Cumin
1 tsp Smoked Paprika
1/4 tsp Cayenne Pepper
1/2 tsp Chilli Powder
1/2 tsp Salt
1/4 tsp Pepper
1 Tbsp Dibble Chipotle Mayo
1 Tbsp Vegan Yoghurt
1 Tbsp Fresh Parsley, roughly chopped
1/4 Lime Wedge
For the pickled onions, add all the ingredients into a large mason jar, close tightly, give it a good shake to mix and keep refrigerated. For best flavour development, make this at least 4 hours prior to using.
In a small bowl, add the oat milk and heat in a microwave for 15-20 seconds or until the milk is about 45°C. Add the yeast in and let it to ferment for 10 minutes.
In a large mixing bowl, add the wholemeal, all purpose and almond flour. Add the baking powder and mix thoroughly with a whisk to make everything uniform.
Add the yeast mixture, water and salt into the large mixing bowl and mix together thoroughly with a wooden spoon. Cover with a tea towel and let it rest for 15 minutes.
Wet your fingers with water and fold the dough onto itself 6 times. Cover with a tea towel and let it rest for 60 minutes.
Preheat the oven to 200°C.
Place the dough on a dusted work bench, divide the dough into 2 even pieces.
With one piece covered with a tea towel so it doesn't dry out, add 1 Tbsp to the top of the other piece of dough and knead for 5 minutes. Shape the dough into a ball, cover with a tea towel and let it rest for 30 minutes. You can either repeat this for the other piece of dough or you can refrigerate for later use. You can even freeze the dough.
In a food processor, add all the ingredients for the black bean paste and blend for 30 seconds. Scrape down the sides and blend for another minute or until it's smooth. Set aside.
Dust the dough ball and using the tips of your fingers, shape it into a 20cm circle while creating a 1.5cm crust around the circumference of the dough.
Bake for 15 minutes or until golden brown.
Evenly spread half of the black bean paste to the flatbread.
Top with 1/3 cup pickled onions, Dibble Chipotle Mayo, vegan yoghurt, fresh parsley and the juice of the lime wedge.
Check our shop for more condiments to try on your next dish!
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