Crispy Flatbreads
Crispy Flatbreads - Greetings from Alsace: Crunchy whole-grains topped with savory delicacies
Healthy, because
Even smarter
Nutritional values
The whole grain dough is truly a very special product and provides the body with several B vitamins at the same time. They complement each other ideally and maintain numerous metabolic functions. Valuable support is provided by the trace element zinc, which accounts for 60 percent of the daily requirement.
Shrimps are not for cholesterol-conscious gourmets. Also delicious and particularly rich in valuable omega-3 fatty acids for healthy blood fat values: pepper mackerel (please heat up for only a few minutes).
(Percentage of daily recommendation)
| Calorie | 535 cal. | (25 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11 g | (37 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 10.9 mg | (91 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 551 mg | (14 %) | ||
| Calcium | 157 mg | (16 %) | ||
| Magnesium | 157 mg | (52 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 149 mg | |||
| Cholesterol | 62 mg |
Ingredients
- Ingredients
- 1 stalk Leeks (about 200 grams)
- 5 Tbsps vegetable oil (such as sunflower oil)
- salt
- peppers
- 4 ozs Prawn
- 7 ozs Sour cream
- 1 tsp Wasabi paste
- 14 ozs Whole wheat flour
Kitchen utensils
Preparation steps
Trim leek, rinse and cut into thin rings.
Heat 1 tablespoon oil in a skillet, add the leek and fry for about 3 minutes. Set aside.
Place prawns in a sieve, rinse under cold water and drain well.
Mix sour cream and wasabi.
Place the flour, remaining oil (4 tablespoons), 250 ml (approximately 1 cup) of water and 1/2 teaspoon salt in a bowl and mix with the dough hook of a hand mixer until smooth.
Turn dough onto the floured work surface and divide into 4 portions. Roll out each portion into a thin, oblong shape (about 25 x 15 cm) (approximately 10 x 6 inches).
Line a baking sheets with parchment paper. Place 2 flatbreads on the sheet. Place remaining two flatbreads on another sheet of parchment paper.
Top each flatbread with wasabi cream and sprinkle leek and prawns on top. Season with salt and pepper.
Bake in preheated oven at 225°C (fan 200°C, gas mark 3-4) (approximately 425°F/convection 400°F) on bottom rack for about 12 minutes. Removing flatbreads and with parchment paper from the sheet. Pull parchment paper with the remaining dough onto the sheet. Bake remaining flatbreads.
