Monday, 24 June 2013

Spinach Flatbread with Caramelised Onion & Apple

Ever since I saw the combinations in this recipe, I couldn't wait to try it out! I halved the recipe though, as I was only making it for myself. Note, that you might want to slice up the flatbread before you put the toppings on, and I found that to be a bit tricky.
I also think that if you double the recipe, using the same sized tin, and cook it for a bit longer, you'll find it even easier to cut it! See the "original source" at the bottom for the original recipe.

I will probably be making this again in the future! The salty and sweet ingredients really compliment each other!

Spinach Flatbread with Caramelised Onion & Apple
(Serves 2, or 1 hungry Julie, about 500 calories for the entire dish!)

For the bread:
160g bag spinach, roughly torn
1 egg
2 egg whites
25g oat bran, ground (or almond meal)
1 fat garlic clove, finely chopped
Salt and pepper to taste
1-2 tsp dill
1-2 tsp dried parsley

For the topping:
1 onion, sliced
1 apple, thinly sliced and roughly chopped
2 tbsp parmesan (I used one light triangle of laughing cow, didn't have parmesan)
20g dried cranberries or raisins
1 tsp basil

- Firstly, pre-heat your oven to 200°C.

- Secondly, take all the ingredients for the "bread" and whizz either in a blender, or with a stick-blender until smooth. Pour into a pie dish and cook for about 15-20 minutes.

- In the meantime, thinly slice the onions and add them to a pot on medium heat and caramelise them for a few minutes until soft. Reduce the heat to low, cover, and leave them for a while. Stir occasionally from keeping the onion from getting burnt. Add the apple slices to the pot along with basil.

- Take out the spinach flatbread, top with the onions and apples, and drizzle over parmesan and the cranberries or raisins. Season with a little salt and pepper if you like, and tuck in!

Original source:

- Jules

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