Now that the summer weather has finally arrived my fresh herbs are thriving! I love my baby herb garden and I love that I can open the window, pick a few leaves or fronds and totally amp up the good vibes in whatever I’ve got going on in the kitchen. The collection we are growing so far is; coriander, mint, dill, rosemary, thyme and oregano. When the sun is shining, the window is open and I take a deep breath it’s all herbal and so invigorating. I’m also waiting for my nasturtium to start peeking through the soil and I am so, so ready to top everything with those beautiful blooms.
In the recipes below, herb-wise I’ve opted for rosemary and thyme in the flatbread, which I think pairs well with the saltiness of the sun dried tomatoes whilst bringing an aromatic edge, and for the macadamia nut cheese I went for dill to add some sharpness to all of that creaminess.
These recipes work so well together but are definitely not bound together. The flatbreads make an excellent pizza base; just add whatever sauce and toppings you fancy (I have a pizza sauce recipe here that is the one we use in our kitchen). The macadamia cheese serves well as a spread or a dip. Perfect for dipping crunchy vegetables into or spreading on oatcakes or in a wrap.
I topped these very simply with some chopped plum tomatoes, spinach, toasted sesame seeds and a little drizzle of olive oil.
Sun Dried Tomato Flatbreads with Macadamia Nut & Dill Cheese
Makes one large pizza-style flatbread or four smaller ones
For the Macadamia Nut & Dill Cheese
3/4 cup macadamia nuts
1tsp garlic powder
1/2 lemon, juice
1 tsp fresh dill, chopped
2 tbsp olive oil
4 tbsp water
Blend all ingredients together in a food processor until smooth and creamy. You will probably need to scrape down the sides of your blender a few times to make sure everything incorporates. Unless you have a very high powered blender like a Vitamix (I don’t! My blender is from Tesco, is cheap and I make it work very hard!) you will need a bit of patience here.
For the Flatbreads
1 cup buckwheat flour
1/2 cup oats
1/4 cup psyllium husk
1 tbsp olive oil (plus a little more for baking)
1/3 cup sun dried tomatoes, chopped
1/3 cup pumpkin seeds, roughly chopped or pulsed
3/4 – 1 cup water
Pre-heat oven to 180C and line a large sheet tray with baking paper. In a mixing bowl add all the ingredients apart from the water and mix. In stages (I’d suggest 1/4 cup at a time) add the water whilst stirring until everything is combined and the dough comes together. Either shape into one large disc or 4 smaller ones. Place a little olive oil on the baking paper to prevent sticking. Place the dough on the tray and bake for 15 minutes. Turn the flatbread(s) over and bake for a further 5-10 minutes, until the edges are starting to crisp and the surface is turning golden.