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Flowering Flatbread
Serves 4
As spring herbs start to grow, it pays to let a few flower. Most herb flowers are edible and add great eye appeal and flavour to dishes. This savoury flatbread can be thrown together with premade flatbread, but I urge you to try making your own, as it’s easy—and so delicious.
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Ingredients
- 2 medium yellow potatoes, peeled and cut into chunks
- 1/2 cup (125 mL) hot water
- 1/4 cup (60 mL) chopped chives
- 1 cup (250 mL) tapioca flour or starch
- 3/4 cup (180 mL) brown rice flour
- 1/2 tsp (2 mL) salt
- 1 tsp (5 mL) baking powder
- 1 1/2 tsp (7 mL) avocado oil
- 1/2 small fennel bulb, trimmed and sliced paper thin
- 1/3 cup (80 mL) fava beans, blanched and shelled
- 2 green onions, thinly sliced on the diagonal
- 1 cup (250 mL) strawberries, washed, hulled, and thinly sliced
- 4 Tbsp (60 g) goat cheese or favourite nut-based cheese, crumbled
- 1/4 cup (60 mL) mixed herb flowers, petals,
- and leaves, such as chive, basil, and fennel
Nutrition
Per serving:
- calories 418
- protein 7g
-
fat
6g
- saturated fat 2g
- trans fat 0g
-
carbohydrates
84g
- sugars 3g
- fibre 5g
- sodium 356mg
