Spelt Flour Flatbread
Spelt Flour Flatbread - Amazing how colorful and delicious only 250 calories can be!
Healthy, because
Even smarter
Nutritional values
Thanks to wholemeal spelt flour, you can fill up a quarter of your daily fibre requirement. Not only do they keep you full for a long time - they also have a positive effect on your stomach and intestinal tract. In addition, the relatively high silicic acid content of the grain is beneficial for skin, hair and nails.
You do not like the aroma of celery? Then use fennel or leek, depending on your taste. Garlic fans season the vegetables with a pressed clove and benefit from its circulation-promoting effect.
(Percentage of daily recommendation)
| Calorie | 250 cal. | (12 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 15.7 μg | (35 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 850 mg | (21 %) | ||
| Calcium | 19 mg | (2 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 143 mg | |||
| Cholesterol | 100 mg |
Ingredients
- Ingredients
- 5 Tbsps Spelt flour
- 3 Tbsps
- 4 Tbsps mineral water (or sparkling / carbonated)
- salt
- 1 small egg
- 2 Zucchini
- 1 stalk Celery
- 6 ozs Cherry tomatoes
- 3 ozs Vegetable broth
- 1 tsp olive oil
- cayenne pepper
- 4 stalks Basil
Kitchen utensils
Preparation steps
Whisk together flour, milk and mineral water until smooth. Whisk in 1 pinch of salt and the egg. Let dough rest for 30 minutes.
Meanwhile, rinse zucchini, halve lengthwise and cut into approximately 1/4-inch slices.
Rinse celery, shake dry, remove leaves and set aside. Remove any strings from stalks and cut into approximately 1/4-inch pieces.
Rinse, drain and halve the cherry tomatoes.
Boil vegetable broth in a pot. Add celery pieces and zucchini, cover and cook for about 5 minutes over low heat.
Stir the batter again. Heat oil in a non-stick pan, add half of the batter and spread evenly by tilting pan.
Once the batter is dimpled and the bottom is light brown, turn the flatbread carefully and cook the other side. Remove and keep warm. Cook the second flatbread in the same way.
Add the cherry tomatoes to the vegetables and heat through. Season with salt and cayenne pepper.
Rinse basil, shake dry, pluck off the leaves and chop finely. Mix with the vegetables. Serve the flatbreads with the vegetables and garnish with celery leaves.
