Summer fruit and almond flatbread
Sally Bee's summer fruit and almond flatbread takes a little time to make because of the flatbread, but it is totally worth the effort she says.
Once nibbled... often repeated!
(Serves 10)
Recipe:
For the flatbreads:
500g self-raising flour, plus extra for dusting1 teaspoon baking powder500g fat-free natural yogurt
For the fruit topping:
125g fresh blueberries125g fresh raspberries400g can apricots in juice, drained and chopped (pop the juice in the fridge and use for a smoothie later)150g low-fat crème fraiche2 tbsp flaked almonds, toasteda sprinkle of ground cinnamon and caster sugar, combined, to serve
Method:
To make the flatbreads, add all the flatbread ingredients to a bowl and bring them together, either using a stand mixer fitted with a dough hook or by mixing with a fork
Knead the dough using the stand mixer or, if making by hand, tip the dough out onto a clean, lightly floured work surface and knead for 2–3 minutes
Pop the dough into a flour-dusted bowl, cover with cling film and set aside while you prepare for the next stage
Dust a clean worksurface and rolling pin with flour, then divide the dough into 10 equal-sizedpieces, roughly the size of a golf ball. Use the palms of your hands to flatten the dough, then roll out each piece until it is the thickness of a £1 coin.
Cook the flatbreads, one at a time, on a dry griddle pan (meaning no oil) or a dry frying pan for a couple of minutes on each side. Alternatively, bake in the oven (preheated to200¡C/gas mark 6) for 10 minutes.
While the flatbreads are cooking, mix together the blueberries, raspberries and apricots in a saucepan, and heat through over a low heat for 4–5 minutes
When the flatbreads are cooked, spread each one with the warmed fruit, topped with a dollop of low-fat crème fraiche, the toasted almonds and a sprinkling of the cinnamon and sugar mixture. Serve immediately.Get the recipe
From The Bikini Promise, by Sally Bee. Published by Kyle Books, priced £14.99Photography by Clare Winfield