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.
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Get off the couch and get out there"
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