We are 5 weeks into the lockdown and I feel like we are into the swing of things…to be honest I found I’m living in a bit of a bubble with avoiding covid 19 news in the media and focusing on positive stuff and spending lots of time outdoors (in the garden anyway) and cooking and baking.
and with all this going on, it safe to say we all need a little treat, so these delicious sweet pizzaS using my easy to make wholegrain flatbread pizza base topped with Mr Organic chocolate spread, banana, strawberries and pumpkin seeds as well as a beetroot and tahini sauce version with blueberries and cinnamon maple chickpeas are the perfect fun activity to do with the kids…and I think they are a pretty acceptable breakfast when fun is the order of the day.
200g spelt flour
2 tsp baking powder
Salt to taste
Approx 200g yoghurt
In a bowl add the spelt flour, salt and baking powder and stir through
Add the yoghurt in small amounts stirring as you go to form a soft pillowy dough.
On a floured work surface, split the dough in half and begin rolling the first ball of dough.
Roll to your desired thickness, thin and thick crust.
Place on a baking tray and pop into the oven for approximately 15 minutes until crisp round the edges or you can simple pan fry the base
top with Mr Organic Chocolate spread and fruit or use my beetroot and tahini sauce recipe below
Beetroot and Tahini sauce
2 tbsp tahini
1 tbsp beetroot powder (Or Roasted beetroot)
2 tsp maple syrip
in a bowl add the tahini, beetroot powder and maple syrup and adding in milk slowly, mix until you get a smooth consistency but big too runny.
to use roasted beetroot, add all the ingredients into a Mini food processor and whizz together