Flatbreads

 

 

 

 

 

These flatbreads or tortillas are super easy to make and can be used to create  wraps. I find wraps tend to work well as portable training snacks as they are soft and fairly robust, and can be used  with a variety of different fillings depending on your requirements.

Preparation time:

5 mins prep (+/- 30 mins resting) + 10 mins cooking time

Ingredients:

( Makes 8 medium sized flatbreads)

  • 1 cup plain white flour
  • 1 cup Rye or Spelt flour
  • 1 teaspoon salt
  • 2/3 cup water

Instructions:

  1. Combine the ingredients in a bowl and mix together
  2. Knead the mixture on a lightly floured surface for a few minutes until you get a smooth dough
  3. Ideally allow the dough to rest for about 30 minutes (this step is preferable but not crucial)
  4. Divide the dough into 8 pieces and shape into rounds
  5. Roll each round into a thin flatbread
  6. Heat up a frying pan (no oil required) and add a flatbread to the pan once hot
  7. Cook one side for 30 – 60 seconds until it starts to develop brown spots
  8. Flip over and cook the other side for a similar amount of time
  9. Repeat for the rest of the batch
  10. Wrap the freshly cooked flatbreads in a clean tea towel to prevent them from drying out and becoming crispy – you want them soft and moist in order to use them as wraps
Print Recipe
Flatbreads
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 30 minutes
Servings
flatbreads
Ingredients
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 30 minutes
Servings
flatbreads
Ingredients
Instructions
  1. Combine the ingredients in a bowl and mix together
  2. Knead the mixture on a lightly floured surface for a few minutes until you get a smooth dough
  3. Ideally allow the dough to rest for about 30 minutes
  4. Divide the dough into 8 pieces and shape into rounds
  5. Roll each round into a thin flatbread
  6. Heat up a frying pan (no oil required) and add a flatbread to the pan once hot
  7. Cook one side for 30 - 60 seconds until it starts to develop brown spots
  8. Flip over and cook the other side for a similar amount of time
  9. Repeat for the rest of the batch
  10. Wrap the freshly cooked flatbreads in a clean tea towel to prevent them from drying out and becoming crispy - you want them soft and moist in order to use them as wraps

Chocolate Beetroot Brownies

This is great snack to carry on the hill – rich and stodgy with some healthy additional ingredients – chia seeds, hemp protein, nuts and berries. There’s even some vegetables thrown in. It’s practically a superfood!

Essential ingredients:

  • Cooked mashed veg 400-450g / 14-15ounces / 2 full cups

DRY:

  • Cocoa powder 1 cup (100-120g)
  • Plain flour 2 cups (250g)
  • Baking powder 1 teaspoon
  • Salt 1 teaspoon

WET:

  • Sugar 1/3 cup (70g)
  • Oil 3/4 cup
  • Milk (as required)

Optional ingredients:

  • Vanilla paste/extract 2 teaspoons
  • Chocolate chips 1 cup (100-150g)
  • Frozen Berries 1 cup heaped/ rounded
  • Pistachios/ nuts 1/3 cup
  • Chia seeds 2 tablespoons
  • Hemp protein powder

Equipment:

  • 20cm x 20cm / 8” x 8” cake tin
  • Food processor (but can also do by hand – mash/grate cooked veg as required)

Instructions:

  • Preheat oven to 160 deg C / 320 deg F fan forced or 180C/ 350F non fan forced
  • Blend cooked veg in food processor
  • Add wet ingredients, mix well (occasionally scrape down sides of processor to ensure even mixing)
  • Add dry ingredients (ideally previously sifted), mix well.
  • If mixture is dry, which is likely, add milk as required. It can be as much as 1/2 cup (or more) depending on consistency of mash and type of flour used. It should be fairly thick – you will need to scoop it out rather than pour it out
  • Scrape mix into a bowl and add optional ingredients (except pistachios) if using.
  • Mix well
  • Scoop into a lined cake tin, push into corners and even out the surface
  • Sprinkle nuts on top and push them in slightly
  • Bake for about 45- 50min until cracks appear in the surface, or until a skewer (or sharp knife) comes out clean
  • Remove from oven and cake tin and allow to cool (still in baking lining) on a wire rack
  • Best left to cool completely before cutting

 

Substitutions:

Plain flour: white, spelt, rye, GF, oat, wholemeal, etc. Requires more milk if using GF flours.

Sugar: light brown muscovado, brown, raw

Oil: olive, sunflower, rapeseed, avocado, walnut oil

Milk: any variety will do – dairy, almond, rice, hemp etc

Mashed veg: beetroot, pumpkin, parsnip, potato, sweet potato – any left over cooked veg can be used

Chocolate chips: can use a chopped block of chocolate. Dark, milk and white chocolate all work well

Frozen berries: any variety – raspberry works really well. Frozen berries hold their shape better while mixing, fresh fruit often disintegrates.

Print Recipe
Chocolate Beetroot Brownies
This is great snack to carry on the hills - rich and stodgy with some healthy additional ingredients - chia seeds, hemp protein, nuts and berries. There's even some vegetables thrown in. It's practically a superfood!
Prep Time 30 mins
Cook Time 45-50 mins
Servings
Prep Time 30 mins
Cook Time 45-50 mins
Servings
Instructions
  1. Preheat oven to 160 deg C / 320 deg F fan forced or 180C/ 350F non fan forced
  2. Blend cooked veg in food processor
  3. Add wet ingredients (sugar, oil and milk) and mix well (occasionally scrape down sides of processor to ensure even mixing)
  4. Add dry ingredients (cocoa powder, flour, baking powder and salt) and mix well - ideally sift the dry ingredients first
  5. If mixture is dry, which is likely, add milk as required. It can be as much as 1/2 cup (or more) depending on consistency of mash and type of flour used. It should be fairly thick - you will need to scoop it out rather than pour it out
  6. Scrape mix into a bowl and add the remaining ingredients (except pistachios) if using
  7. Mix well
  8. Scoop into a lined cake tin, push mixture into the corners and even out the top surface
  9. Sprinkle nuts on top and push them in slightly
  10. Bake for about 45- 50min, or until a skewer (or sharp knife) comes out clean
  11. Remove from oven and cake tin and allow to cool (still in baking lining) on a wire rack before slicing