Spiced spinach, buckwheat & cheese baked flatbreads/pancakes/pizza bases…

Welcome to Friday!!! Or…depending where you are, I hope you’ve had a good Friday and a good week? Let me share with you a recent creation from my kitchen..colour, goodness and flavour all in one go..

Basically, these concoctions could be used for so many things, hence the title…what they truly are, are tasty, healthy rounds of goodness that you could eat on their own or as a base for something else..

It all began with some leftover cooked buckwheat groats, a bag of spinach and some cheese…
Ingredients 

250g baby spinach

1 cup (when uncooked) buckwheat, cooked

80g mature cheddar 

Harissa spice mix – I just threw it in but probably around 2 heaped tablespoons would do – and if you don’t have this spice mix, throw in any spices that you like 

Method

Blend it all together in a food processor then place in a bowl to use immediately or refrigerate for later

Preheat the oven to 180C (160C fan) 

Press several spoonfuls of the mixture onto silicone paper sprayed with olive oil until about 2mm thick

Bake for 15-25 mins until you start to see the edges dry out

  
  Above shows before cooking..

Below shows after cooking..
  They should happily slide off the paper or you should be able to turn out onto a plate in one piece 

I spread various dips and sauces over mine and ate them like pizzas..

But they would be good with just melted cheese, or a tomato sauce and cheese, or so many other things, or just eaten on their own..

  

  
I was so pleased with these and I had made enough of the ‘dough’ to enjoy them for a few days πŸ™‚ sometimes, leftovers make the best meals!! Plus, the flavours developed further over a few days so maybe these are best made ahead anyway? 

I am bringing these babies to this week’s Fiesta Friday, I missed last week’s, so look forward to seeing everyone this week πŸ™‚ 

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37 thoughts on “Spiced spinach, buckwheat & cheese baked flatbreads/pancakes/pizza bases…

  1. sallybr

    as usual, you make some super creative recipes, I’d love to be in your kitchen sometime!

    by the way I keep meaning to comment but always forget: the banner of your site, with that roasted cauliflower is simply AMAZING! What great welcome to your blog! πŸ˜‰

    Liked by 1 person

    Reply
      1. polianthus

        how could you be any other kind if you avoid sugar and serve only wholemeal :)! (but the colour fiddling – reminds me of the beetroot!? No I’ll just accept the magic too there without asking any questions!

        Liked by 1 person

    1. Elaine @ foodbod Post author

      To be honest, I find buckwheat groats very easy to over cook, it goes stodgy very easily, I’ve found the best method is the way I cook my quinoa – a lot less water! I also find it quite tasteless, it definitely benefits from being flavoured in some way and then it’s good πŸ™‚

      Liked by 1 person

      Reply

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