Beef & Potato Pies
Chilli Con Carne with Corn Bread
Flat Bread Vegetable Slice
Homestyle Beef Casserole with Herb Dumplings
Homemade Egg-Free Pasta with Mushroom & Pea Sauce
Olive & Parmesan Damper Rolls
Oven Baked Fish Dippers with Avocado Mayonnaise
Parmesan Veal Schnitzel
Pumpkin & Sesame Seed Cheese Loaf
Ricotta & Zucchini Hotcakes
Roast Pumpkin & Feta Pizza
Roasted Vegetable & Goats' Cheese Flan
Ricotta, Vegetable Tart with Kale Crisps
Roasted Vegetable Rustic Tart
Sweetcorn & Dill Fritters
Texan Pulled Pork & Beans with Cheese Dumplings
This flat bread is also great served with dips or cheese instead of crackers.
Prep: 30 mins Cooking: 12 mins
600g peeled and chopped pumpkin
1 ¾ cups (265g) Healthy Baker beta-glucan plain flour
1 tbsp chopped fresh rosemary
1 tsp baking powder
¾ tsp sea salt
½ cup (125ml) room temperature water
⅓ cup (80ml) olive oil, plus extra for brushing
1 cup (240g) semi-dried tomatoes, chopped
100g feta, crumbled
2 cups sprouts eg snow pea, alfalfa
⅓ cup (80ml) sweet chilli sauce
Preheat the oven to 190°C/170°C fan-forced. Line two baking trays with baking paper. Steam or microwave pumpkin until very tender. Mash using a fork. Set aside.
Stir together flour, rosemary, baking powder and salt in a medium bowl. Add water and oil and gradually stir into flour with a wooden spoon until it forms a dough. Quickly knead dough on work surface 3-4 times or until smooth.
Divide dough into 4 pieces and roll each piece into a 14cm x 30cm x 3mm rectangle . Place on prepared baking trays. Lightly spray with cooking oil and bake for 10-12 minutes or until pale golden and crisp. Place on rack to cool.
Spread each flat bread with mashed pumpkin. Top with semi-dried tomatoes, feta, sprouts and sweet chilli sauce.