Whole Wheat Quinoa Flatbread with Fig Jam Topping by Ken Farrell


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Whole Wheat Quinoa Flatbread with Fig Jam Topping by Ken Farrell

Flatbread Ingredients
2.5 cups whole wheat flour
.75 cup warm water
1 Tbs Maple syrup
1 tsp salt
2.25 tsp instant yeast
1 cup cooked quinoa

Combine all ingredients in bowl of a standing mixer with dough hook and mix for 10 minutes at low speed. Alternatively mix ingredients with wooden spoon until they come together then turn out on to a floured board and knead for 10 minutes.
Divide dough in half, roll into rounds and store in refrigerator whilst making the fig jam.

Fig jam ingredients:
6 ounces dried figs
3/4 cups sugar
3 Tbs balsamic vinegar
1 cup water
3/4 tsp lemon juice
Chop figs into small pcs and combine all in a saucepan and bring to a boil then lower heat and simmer for about 10 minutes. We used an immersion blender and whooshed it up until the jam was smooth. As it cools the jam will thicken. Keep it warm for topping.

Topping ingredients :
Roasted garlic
Bits of ginger
Cheeses (we used Chèvre Alec Truffles and mozzarella)

Roll out flatbread to 1/4 inch and stretch out onto a parchment covered sheet pan. Sprinkle ginger pieces onto dough then spread on 3 or 4 healthy Tbs of warm jam, crushed roasted garlic (we used one head per) then add cheese, about 3 oz. mozzarella and 1/4 cup chèvre
Place in 425 degree oven for 12-15 minutes or until crust is browned and cheese is bubbling.


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