PUMPKIN SEED FLAT BREADS
Here's a seasonal addition to your harvesttime feast. From its pretty orange color to the irresistible crunch of toasted pumpkin seeds, this flat bread is pleasing to the eye and taste buds. Using sunflower kernels instead of pumpkin seeds is a yummy change.-Terry Braswell, Peachtree City, Georgia
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2 loaves (12 wedges each).
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast in warm water. Add the butter, cornmeal, sugar, chili powder, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each half into a 14-in. oval. Combine egg and water; brush over dough. Using a pastry wheel, cut each oval into 12 wedges or strips. Sprinkle with pumpkin seeds and kosher salt. Separate wedges and place on greased baking sheets. , Bake at 400° for 10-15 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 108 calories, Fat 4g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 158mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
GRILLED & FILLED CUMIN FLATBREADS
Making your own fragrant spiced flatbreads will surely impress at your next barbecue. An ideal veggie main, served with marinated feta, Kalamata olives, toasted pumpkin seeds and yogurt
Provided by Georgina Fuggle
Categories Dinner, Main course
Time 45m
Number Of Ingredients 14
Steps:
- Whisk together the extra virgin olive oil, sumac, chilli and lemon zest in a medium-sized bowl. Add the feta and toss together lightly with your hands. Cover and set aside in the fridge for at least 1 hr or up to 2 days.
- To make the flatbreads, tip the flour into a large bowl with 1 tsp salt and the cumin seeds. Make a well in the centre and pour in the oil and 150ml warm water. Mix together well. Turn out onto a floured surface and knead for a few mins until smooth. Leave to rest in a lightly floured bowl for 15 mins. Meanwhile, mix together the yogurt and dill. Season and set aside.
- Divide the dough into four pieces. Roll each one out on a lightly floured surface to the thickness of a £1 coin. Put on the hot grills of a barbecue and grill each side for 2 mins or until puffed up. (Alternatively, heat a griddle pan until really hot and cook the flatbreads one at a time, for 2 mins each side or until beginning to brown.)
- Pile up the flatbreads with the feta, onion, rocket and olives. Drizzle over the marinating oil and the yogurt. To serve, sprinkle over the pumpkin seeds and a little more chilli flakes, if you like.
Nutrition Facts : Calories 715 calories, Fat 45 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 20 grams protein, Sodium 2.9 milligram of sodium
SEEDED PUMPKIN BREAKFAST BREAD RECIPE BY TASTY
Here's what you need: raw walnuts, raw pepitas, chia seeds, dried fig, flaxseed, old fashioned rolled oat, pumpkin spice, fine sea salt, unsweetened pumpkin puree, almond milk, olive oil, maple syrup, flaxseed meal
Provided by Isabel Castillo
Categories Breakfast
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
- Add the walnuts and pepitas to the prepared baking sheet. Toast in the oven for 10 minutes, until golden brown and fragrant.
- In a medium bowl, mix together the toasted walnuts and pepitas, chia seeds, figs, flaxseeds, oats, pumpkin spice, and salt.
- In a large bowl, whisk together the pumpkin puree, almond milk, olive oil, and maple syrup.
- Then, add the flaxseed meal and dry ingredients and stir with a spatula to incorporate. The "dough" will be moist and somewhat loose.
- Transfer the batter to a 9x5-inch (23x13 cm) loaf pan, packing it into the pan. Cover with plastic wrap and let sit at room temperature for 2 hours.
- Preheat the oven to 400˚F (200˚C).
- Bake for 1 hour and 20 minutes. The loaf will become very browned during baking. Remove from the oven and let cool for 15-20 minutes before slicing.
- Nutrition Calories: 4929 Fat: 289 grams Sodium : 373mg Carbs: 504 grams Fiber: 140 grams Sugars: 162 grams Protein: 132 grams
- Enjoy!
Nutrition Facts : Calories 568 calories, Carbohydrate 60 grams, Fat 32 grams, Fiber 14 grams, Protein 14 grams, Sugar 20 grams
ROSEMARY PUMPKIN SEED FLATBREAD
Make and share this Rosemary Pumpkin Seed Flatbread recipe from Food.com.
Provided by LikesItHot
Categories Breads
Time 1h29m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Add the water, sugar and yeast in a bowl, mix very well and cover with towel and let rise, about 10 minutes.
- In another bowl add the remaining ingredients. When ready, add the yeast water to this and then mix well, into a sticky but not watery dough.
- Put the dough into a well oiled glass bowl, and move it around, evenly coating all sides of the dough. Cover with a towel, place in a warm place and let sit until it rises to double size, about an hour.
- Preheat oven to 400.
- Roll the dough around on a lightly floured surface, to dry it up, just a bit.
- On a lightly greased baking sheet form the dough into a large flat circle.
- Bake for about 10 minutes, until the dough hardens and turns golden or darker brown. Remove and let cool, then cut into pieces and serve.
Nutrition Facts : Calories 137.2, Fat 5.9, SaturatedFat 1.1, Cholesterol 0.4, Sodium 263.5, Carbohydrate 17.5, Fiber 1.4, Sugar 1.1, Protein 4.3
SEEDED FLATBREAD
We love the wonderful nutty flavor of this bread and wanted to replace the sandwich rounds I was still buying. When sliced, they're the perfect size for a tuna sandwich or for toasting with butter and jam. Store in a plastic bag.
Provided by WENDYDARLING
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 1h45m
Yield 16
Number Of Ingredients 12
Steps:
- Mix bread flour, spelt flour, brown sugar, sesame seeds, quinoa, sunflower seeds, millet, oats, and flax seeds together in a bowl.
- Combine milk and oil in the bread pan of a bread machine; add flour mixture. Make a well in the center of the flour mixture; pour in yeast. Knead dough according to manufacturer's instructions.
- Turn out dough on a floured work surface. Punch down and separate into 16 pieces. Flatten into 5-inch diameter flatbreads.
- Place flatbreads on 2 baking sheets; cover with plastic wrap. Let sit in a warm place until risen, about 1 hour. Remove plastic wrap.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown, about 15 minutes. Cool slightly; slice in half.
Nutrition Facts : Calories 104 calories, Carbohydrate 17.4 g, Cholesterol 0.9 mg, Fat 2.6 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 0.4 g, Sodium 6.8 mg, Sugar 4.2 g
PUMPKIN SEED BREAD
I needed bread and did not have anything in mind, so I played around and came up with this bread, which turned out really well. This is a light wheat loaf with the tasty accent of pumpkin seeds.
Provided by duonyte
Categories Yeast Breads
Time 2h45m
Yield 1 1 1/2 lb. loaf, 10 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients in breach machine pan in recommended order. Set to dough cycle. About ten minutes into the cycle check the dough and add flour or water, if necessary.
- When cycle is completed, shape as desired. Let rise. Preheat oven to 350 deg.
- Bake until done. A loaf may take 30 to 40 minutes, depending on shape. Rolls will probably take 15 to 20 minutes.
Nutrition Facts : Calories 234.1, Fat 7.4, SaturatedFat 1.6, Cholesterol 3.4, Sodium 188.4, Carbohydrate 35.7, Fiber 2.6, Sugar 3.7, Protein 7.6
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