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Fig and Goat Cheese Breakfast Flatbreads with Mint and Pumpkin Seeds

Serves 4


    Luscious figs loaded onto hearty flatbread make a satisfying breakfast or brunch. They’re sweet and delicious when paired with savoury cinnamon-flavoured crunchy pumpkin seeds and tart goat cheese. And, with a dough enriched with whole wheat flour, hempseeds, and nigella, these flatbreads are sure to be satisfying. They’re also chock full of fibre and protein, and with 6 mg of iron, you’ll be on your way to 31 percent of the recommended daily value.


    A freezer favourite

    By making dough in advance and freezing, you can make these individual flatbreads part of your routine for days when you don’t have much time. Simply portion dough individually right after mixing, allow it to rise in the fridge for 8 to 10 hours, and then freeze in individual containers. To thaw an individual ball of dough, 24 hours before you wish to use it, remove the container from the freezer and allow it to thaw in the refrigerator. At least an hour before baking, allow dough to come up to room temperature outside of the fridge.


    Fig and Goat Cheese Breakfast Flatbreads with Mint and Pumpkin Seeds


      • 1/2 cup + 2 Tbsp (155 mL) warm water
      • 1/2 tsp (2 mL) active dry yeast
      • 3/4 cup (180 mL) whole wheat flour
      • 1/2 cup (125 mL) all-purpose white flour
      • 1 Tbsp (15 mL) nigella seeds
      • 1 Tbsp (15 mL) hempseeds
      • 1/2 tsp (2 mL) kosher salt
      • Scant extra-virgin olive oil
      • 1/4 cup (60 mL) raw pumpkin seeds
      • 1 tsp (5 mL) honey
      • 1/2 tsp (2 mL) cinnamon
      • 8 large figs
      • 2 oz (56 g) soft goat cheese, crumbled
      • 2 Tbsp (30 mL) finely chopped fresh mint


      Per serving:

      • calories408
      • protein15 g
      • total fat14 g
        • sat. fat4 g
      • total carbohydrates61 g
        • sugars22 g
        • fibre9 g
      • sodium352 mg



      The evening before you wish to enjoy flatbread, mix up dough as follows.


      In bowl of stand mixer, sprinkle yeast over warm water. Let stand for 5 minutes to activate. Combine flours, nigella, and hempseeds. Add to bowl with water and yeast and let stand for a few minutes more, without mixing. Sprinkle salt overtop flour mixture. Attach dough hook and mix on low speed for approximately 7 minutes, until dough is smooth and elastic. With olive oil, lightly grease glass bowl with lid. Place ball of dough inside; cover and refrigerate overnight.


      One hour before you wish to enjoy flatbread, remove dough from refrigerator, divide into 4 small balls, and place on board. Cover with kitchen towel and allow dough to rise at room temperature for 1 to 2 hours, or until doubled in size.


      Preheat oven to 485 F (250 C).


      In dry saucepan, lightly toast pumpkin seeds over medium heat until golden brown. Remove pan from heat, add honey and cinnamon, and stir rapidly to incorporate. Tip contents onto plate to cool. Once cool, break up bits that are stuck together and set aside.


      Using your hands, press each ball of dough into small round or irregular shape, making it as thin as you can.


      On back side of baking sheet, place each round and brush lightly with olive oil. Bake on top rack of preheated oven for 6 minutes. While dough is baking, slice each fig into 4 pieces lengthwise and set aside on plate. Remove baking sheet from oven and arrange figs (using 8 pieces, or 2 figs, per round) in circular pattern on flatbread. Divide goat cheese crumbles among the 4 rounds and then, using tongs or spatula, carefully remove each flatbread from baking sheet and place directly on oven rack. Bake for a further 6 minutes, until dough is crisp and cheese is just beginning to brown. Remove from oven; allow to cool for a minute or two. Sprinkle each flatbread with pumpkin seeds and fresh mint.



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