This Strawberry and Brussels Sprouts Flatbread, by Kristina LaRue, RD, CSSD, of loveandzest.com, will excite your taste buds and be gone in a flash. Flatbreads are as versatile as strawberries because they can be sweet or savory and served anytime of the day!
Not only does this recipe deliver a unique pairing of flavors, the strawberries provide a boost of vitamin C. In fact, one serving of eight strawberries packs 110% of your daily recommended value. Who can say no to that?
Are you a flatbread fan? Then we have the recipe for you! Try these Buckwheat Flatbreads with Strawberries, Avocado and Herbs from our friend at Cowgirl Chef.
This flatbread uses half buckwheat and half regular flour. Instead of tomatoes used as a topping, strawberries are the star of this flatbread, and offer a bit of a surprise to a savory dish. Plus, a serving of eight strawberries is packed with beneficial antioxidants and nutrients, including potassium, folate and fiber.
Buckwheat Flatbreads with Strawberries, Avocado & Herbs
Author: Ellise Pierce
Serves: 4 flatbreads
1 package yeast
¾ cup warm water
1 tsp honey
1 tsp sea salt
2 Tbsp olive oil + 1 Tbsp for the bowl
1 cup buckwheat flour
1¼ cups bread flour
16 oz ricotta
1 pint California strawberries
8 fresh basil leaves
A few sprigs of fresh chives
12 fresh mint leaves
Extra-virgin olive oil
Sea salt and pepper
Put the first 5 ingredients in your mixer bowl and stir to combine. Let rest for 5 minutes or until the mixture is foamy. Add the flours. Mix for about 5 minutes or until the dough is smooth and no longer sticky and releases from the bowl.
Add the olive oil to a medium bowl, transfer the dough to the bowl, and cover with plastic wrap. Put in the fridge for 6 to 8 hours, or let rest overnight.
When you’re ready to make the flatbreads, pull the dough out of the fridge, and let it come to room temperature. Divide the dough into 8 pieces.
Half-cook the flatbreads. Roll out each piece of dough on a lightly floured board, and put into a medium-size skillet over medium-high heat. When the first side bubbles, flip it over and cook for a few more seconds, until very lightly browned — remember, you’re only cooking these halfway. Remove and stack on a plate. Repeat with the remaining flatbreads.
Save time: Make the flatbreads in advance, and keep them in a plastic bag in the fridge or freezer.
Preheat the oven to broil. Put the 4 flatbreads on a baking sheet. Spread 2 tablespoonsful of ricotta on each one. Bake for 10 minutes or until crisp on the edges.
Hull and thinly slice the strawberries, and add them to the flatbreads.
Dice the avocado, and add one-fourth to each of the 4 flatbreads.
Chop the herbs and scatter them on top. Drizzle with a little bit of olive oil, and sprinkle with sea salt and pepper. Serve warm or at room temperature.
When it comes to healthy eating, there seems to be so many complicated ideas on how to actually execute. Fortunately, healthy eating can be easy and doable, thanks to simply adding a single serving of California Strawberries: 8 A Day, 8 ways.
Clinical research suggests eating just a serving of eight strawberries is good for the whole body, promoting heart health, diabetes management, supporting brain health, and reducing the risk of some cancers.
How can you get in 8 strawberries every day? Easy. Here’s 8 ways to eat 8 strawberries a day:
Overnight Strawberry Oats: In a medium-size mason jar, combine 1/2 cup old fashioned oats, 3/4 cup milk and 8 chopped strawberries. Cover and chill overnight in the fridge. Enjoy for a grab and go filling breakfast.
Strawberry Yogurt Parfait: Top 1/2 cup Greek yogurt with 8 chopped or sliced strawberries and 1/4 cup granola.
Smoothie: Blend 1/2 cup ice, 1 banana, 8 strawberries and 3/4 cup milk (more if needed).
Salad: Top spring mix with grilled chicken, sliced almonds, crumbled goat cheese and 8 sliced strawberries. Drizzle with balsamic vinegar for dressing.
PB & Strawberry Roll-Up: Layer a whole grain, high fiber wrap with 2 tablespoons of natural peanut butter and sliced strawberries. Roll up and slice into pinwheels.
Cottage Cheese & Strawberries: Top 3/4 cup cottage cheese with 8 sliced or diced strawberries.
Crackers, Avocado & Strawberries: Top large whole grain crackers with mashed avocado and sliced strawberries.
Strawberry Flatbread: Top mini whole grain naan with fresh basil, sliced strawberries, and fresh mozzarella slices. Broil for 1-2 minutes, watching carefully. Drizzle with a balsamic reduction.
If you’ve never tried some of these combos, I’m telling you that it’s time!
Overnight oats are so easy to make, so easy to eat the next day and so darn delicious. The natural sweetness of delicious strawberries are really all the flavor you need.
The PB & Strawberry roll-up answers that long debated question, “Should I use jelly or does it have too much sugar?” Problem solved by using naturally sweet, and low in sugar, California strawberries.
While you might not know that avocado and strawberry go fantastic together, you will after trying them on a tasty cracker. This is the perfect afternoon pick-me-up snack.
And the flatbread…the flatbread!!! It’s strawberry magic. The balsamic reduction (I found it already made at the grocery store) is the icing on the cake, or the flatbread. This is a meal or appetizer you can have ready in under 10 minutes.
I’ve found that many of these ideas have become staples in our week as whether school time or the summer months. Thankfully, strawberries are available year-round!
One bite of this sweet and savory strawberry goat cheese pizza and you will never forget it. As a big fan of any kind of pizza, I found this one to be especially delightful.
There’s something extra special about adding strawberries in dishes and recipes that are mostly savory. Strawberries, because of their sweet and slightly tart flavor (and beautiful red color) are ideal for pizza – especially when combined with a salty goat or feta cheese.
One of the best parts of this pizza is the balsamic drizzle. All these flavors dance around like a party in your mouth!
4 cups fresh California strawberries, hulled and quartered
¼ cup (2 oz) crumbled goat cheese
Coarsely ground black pepper
Baby arugula and frisée
To make Pizza Dough:
In a mixer bowl, sprinkle yeast and sugar over 1 cup warm water; let stand until foamy. Add 3 cups of the flour, the salt and olive oil; mix with dough hook until stretchy and no longer sticky, adding more flour if necessary. Divide dough into 4 equal portions. Refrigerate, covered, until needed.
To make White Balsamic Vinaigrette:
In a small nonreactive saucepan, simmer white balsamic vinegar until reduced to 1½ tablespoons. Whisk in extra virgin olive oil.
To make Aged Balsamic Reduction:
In a small nonreactive saucepan, simmer aged balsamic vinegar until reduced to about 4 teaspoons.
To make Strawberry Goat Cheese Pizza:
Heat oven to 400°F. On lightly floured surface, roll each piece of pizza dough into an 8-inch circle. Place on a baking sheet; bake in 400°F oven 10 minutes or until firm and slightly brown. Spread pizzas with softened goat cheese, leaving a ½-inch border. Toss strawberries with white balsamic vinaigrette; arrange strawberries evenly on goat cheese. Bake 10 minutes more. Remove from oven; scatter crumbled goat cheese on top. Drizzle with aged balsamic reduction; sprinkle with black pepper. Garnish pizzas with a few leaves of arugula and frisée.
Serving size: ½ pizza Calories: 645 kcal Fat: 12 g Saturated fat: 4 g Trans fat: 0 g Carbohydrates: 116 g Sugar: 14 g Sodium: 1074 mg Fiber: 8 g Protein: 19 g Cholesterol: 26 mg