Green garlic flatbreads

Your blender and your SodaStream are sure to make light work of this recipe. The hardest part will be not eating the flat bread straight out of the pan!


1 1/2 cups (50g) baby spinach
3 garlic cloves
1 1/2 tsp sea salt flakes
2 tbsp extra virgin olive oil
1/4 cup coconut yoghurt
1/3 cup sparkling water
2 cups (280g) spelt flour
extra spelt flour for dusting


1 Place spinach, garlic, salt, olive oil, coconut yoghurt and sparkling water in the jug of a blender. Process until smooth.
2 Place spelt flour in a medium bowl. Make a well in the centre. Add the spinach mix in the well. Using a wooden spoon, mix into a rough dough.
3 Dust a clean working surface with spelt flour. Place the dough on the flour and knead it until smooth. Divide dough into 8 equal portions. Roll each portion in a round shape. Flatten it with the palm of your hand and dust both sides with flour. Using a rolling pin, roll the dough into a 6-inch round shape. Repeat with the remaining dough portions.
4 Heat a frying pan on medium. Place the rolled flatbread on the frying pan and fry each side for approximately 2-3 minutes until cooked and golden.
5 Place cooked flatbreads in a tea towel and fold the edges to cover the flatbreads and keep them warm.
6 To serve, slather flatbreads with coconut yoghurt and top with pickled beetroot, quinoa, black beans, salad leaves and hot sauce.