Ramson Flatbread
Ramson Flatbread - A delicious alternative to pizza
Healthy, because
Even smarter
Nutritional values
Every bite here brings satisfying fibre - thanks to wholemeal flour and vegetables. The B-vitamin folic acid is also well represented. Smokers and all those who regularly drink alcohol benefit from this. Nicotine and per mille increase the folic acid requirement.
Serve a colourful seasonal salad as a side dish with the vegetarian wild garlic flat cake to help the vitamin C balance.
(Percentage of daily recommendation)
| Calorie | 672 cal. | (32 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 87 g | (58 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 20.5 g | (68 %) |
| Vitamin A | 2.6 mg | (325 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.7 mg | (89 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 240 μg | (80 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 24.1 μg | (54 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 65 mg | (2 %) | ||
| Calcium | 304 mg | (30 %) | ||
| Magnesium | 178 mg | (59 %) | ||
| Iron | 8.5 mg | (57 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 176 mg | |||
| Cholesterol | 22 mg |
Ingredients
- Ingredients
- 3 ozs Rye flour (type 1150)
- 6 ozs Spelt flour
- 1 pinch Dry yeast
- salt
- 1 pinch ground Anise seed
- 3 Tbsps olive oil
- 3 large carrots (about 400 grams)
- ½ tsp ground cilantro
- 1 bunch Wild garlic
- 2 ozs Sour cream
- 1 pc Gouda
Kitchen utensils
Preparation steps
Combine 150 grams (approximately 1 1/4 cup) spelt flour and 90 grams (approximately 3/4 cup) rye flour, dry yeast, 1/2 teaspoon salt and anise seed in a bowl. Add 150 ml (approximately 5 ounces) lukewarm water and 2 tablespoons olive oil.
Knead using the dough hook of a hand mixer until smooth. Cover mixing bowl with a clean kitchen towel and allow the dough to rise in a warm spot for about 35 minutes or until dough volume has doubled.
Sprinkle work surface and dough with remaining spelt flour, and knead the dough again. Cut the dough into small oval-shaped pieces of about 25 x 40 cm (approximately 10 x 16 inches) and roll out to flatten. Place dough rounds on a baking sheet that has been lined with parchment paper.
Prick dough with a fork several times, cover with a kitchen towel and allow to rise for an additional 25 minutes in a warm place.
Meanwhile, peel carrots and shave into thin slices using a vegetable peeler.
Heat the remaining oil in a non-stick pan. Sauté carrots, then cover and cook for another 8 minutes over low heat. Season with salt and coriander.
Bake dough rounds in a preheated oven at 250°C (fan 220°C, gas: high level) (approximately 475°F/convection 425°F) and bake on the middle rack for 10-15 minutes.
Meanwhile, rinse ramsons and pat dry. Reserve a few leaves, chop the rest finely and combine chopped leaves with sour cream.
Shave Gouda into thin slices.
Spread the ramson cream onto the hot flatbreads. Sprinkle with carrots and shaved Gouda. Garnish with the remaining ramson leaves and serve.
