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Seed Flatbread with Avocado Dill Spread
Rustic stovetop flatbread from sunflower and flax seeds with dried tomato and basil. Paired with a silky avocado-dill spread and a few rings of tomato.
10 min prep / 30 min total
317 kcal
7.8g protein
4 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 2 tbspsunflower seeds
- 2 tbspflaxseed
- pinchsalt
- dried tomatoes
- 1 tspbaking powder
- 1½ tbspsesame seeds
- 1 tspdried garlic
- 1 tspdried basil
- 2eggs
- 3 tbspwater
- olive oil
- 2 tbspdill
chopped
- 2garlic cloves
- 1avocado
- 2 tspcream cheese
Instructions
Mix 2 tablespoons sunflower seeds, 2 tablespoons flax, salt, dried tomatoes, 1 teaspoon baking powder, 1.5 tablespoons sesame and dried garlic and basil.
Stir in 2 eggs and 3 tablespoons water to form a thick batter; pour onto an oiled pan and shape into a flatbread.
Cook on low for 10-, flip and cook more until firm.
Blend 1 avocado with 2 tablespoons dill, 2 garlic cloves, 2 teaspoons cream cheese, salt, pepper and olive oil.
Slice the flatbread, spread with avocado mixture and top with tomato rings and arugula.
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