Pain plats

High-Protein Flatbreads

Recipes / Main courses
  • Preparation : 35 minutes

  • Cooking : 20 minutes

  • Yield : 2 flat breads


  • 2 tablespoons of Organic Pumpkin Seeds

  • 1/4 Butternut squash, finely sliced

  • 1/4 Orange (zest and juice)

  • 1 tablespoon Maple syrup

  • 2 teaspoons Grounded ginger

  • 1 teaspoon Grounded cinnamon

  • 1/3 cup Plain greek yogurt

  • 1/2 cup Aragula

  • 1/2 Lemon (juice only)

  • 2 tablespoons Goat cheese of feta, crumbled

  • 2 Eggs

  • 1 teaspoon Red pepper flakes

The recipe

  • Preheat oven at 400.

  • Place 2 eggs in a pot of boiling water with 1 tbsp. (15 mL) of vinegar. Boil for 6-7 minutes. Remove the eggs and place them in a bowl of cold water. Shell the eggs when cooled. Reserve

  • On a baking sheet lined with parchment paper, place the squash slices and add the orange (zest & juice), maple syrup, ginger and cinnamon. Add a drizzle of oil and season with S&P. Mix well and bake for 25 minutes. Reserve.

  • In a skillet over medium heat, dry toast the pumpkin seeds for 8 minutes. Reserve.

  • In a bowl, combine the Greek yogurt and the Khorasan flour for the flat breads. Add a drizzle of oil and a pinch of salt. Mix well to form a paste.

  • Put 2 tbsp. (30 ml) of flour on the work surface and place the dough for the flat breads on it. Divide the ball in half and form flat breads by flattening the dough with your hands.

  • In a skillet over medium heat, place the flat breads. Dry roast for 3 minutes per side.

  • Serve the flatbreads with roasted squash slices, arugula, pumpkin seeds, cheese, lemon juice, soft boiled eggs cut in half and dried peppers.

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