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.
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.
Tarts are timeless, and a good tart is always a people-pleaser. And who doesn’t love something with chocolate in any form? This classic tart is so easy to make with fresh fruit and hints of orange in a delicious chocolate crust. Once firm, it cuts like a dream into 16 easy slices. Fruity faves This remarkable tart lends itself well to a bevy of flavours. We conjoined raspberries with chocolate and orange in our tart. But you can stretch the boundaries with all sorts of fruits such as mango, pineapple, and papaya. If you’re longing to go somewhere tropical but the opportunity has scooted away, make this timely tart and fill it with the flavours of the tropics.
This cozy winter drink is perfect for sipping by the fireside. Serve it up with our Maple Pecans. It’s soothingly delicious and creamy served hot or cold. Plant milks We’ve suggested oat milk for an ultimate creamy beverage in our recipe. But any plant milk will be equally delicious. Other possibilities include unsweetened soy, almond, rice, and regular dairy milk products. Iced maple milk affogato A true Italian affogato is vanilla gelato or ice cream doused in espresso. In our version we place 2 scoops of vanilla ice cream in a glass and douse it with our hot Dreamy Maple Sipper. Shave some dark chocolate on top and gratings of nutmeg. Serve with a tall spoon. Delicious!
Here’s the perfect recipe for a fireside snack attack. It’s so easy and can be made ahead and stored in a tightly covered container in the fridge or freezer without losing crispness. Delicious served with a hot toddy. Crunchy munchies Switch out pecans for Brazil nuts or walnuts, or even mixed nuts. The trick is to use raw nuts, as opposed to roasted, as these would become too toasted. Try playing with different spices such as cinnamon or curry powder. These are delicious served on crostini that’s been spread with our Creamy Feta Dip.