Easter Cupcakes
- 20 mins
- 6 portions
- Easy
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Festive Flatbreads
These gorgeous gluten free flatbreads make a great base for all your favourite toppings; they're also great to dunk into dips or as an alternative to bread for a sandwich!
-
Cook: 10 mins
Prep: 10 mins - 2
- Easy
- Suitable for home freezing
Go back
Festive Flatbreads
These gorgeous gluten free flatbreads make a great base for all your favourite toppings; they're also great to dunk into dips or as an alternative to bread for a sandwich!
-
Cook: 10 mins
Prep: 10 mins - 2
- Easy
- Suitable for home freezing
Ingredients
| 100g Juvela Gluten Free White or Fibre Mix | |
| Pinch of baking powder | |
| 100g natural yoghurt | |
| 4tbsp pizza topping or passata | |
| 50g Brie (or any leftover cheese) | |
| 75g left over turkey, sliced | |
| 50g cooked sausagemeat/leftover stuffing, roughly chopped | |
| Cranberry sauce to serve |
Method
- For the flatbreads, place all ingredients in a large bowl and stir to combine, then using your hands, bring together to form a dough.
- Knead lightly for a minute until smooth on a surface dusted with Mix. Don’t be afraid to add more Mix to the surface to stop your dough becoming sticky, and it’s a good idea to add some Mix to your hands too!
- Divide the dough into 2 equal pieces, flatten and shape each one into an oval shape with your hands (or use a rollign pin if you prefer).
- Heat a little oil in a griddle pan, then griddle for a couple of minutes each side until golden brown.
- Top with the tomato base, followed by the festive toppings and then bake in a preheated oven (200°C/180°C Fan/Gas Mark 6) for approx 10minutes.
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