Spinach and rye flatbreads

26 Apr

When you get into the habit of always having a nice colorful salad for your lunch or dinner, you need to make sure you have a good balance of all the macronutrients you need.

Wether its a grilled salmon or chicken for protein or some source of healthy fats like olive oil.

Most people also seem to always make the mistake of thinking they’re enjoying the healthiest meal ever- a salad- but having a bread basket as a side which they devour and ruin the whole point of a “low calorie high nutrition dish”

If you feel like you need something starchy and bready with your salads, make your own! That way you know exactly what has gone in them, they can always be enjoyed fresh and most importantly they are unproccessed.

1 cup rye flour (and 1/2cup for when opening up the dough)
2 cups cooked spinach

Sautee the finely chopped spinach unti l smooth and gradually add to the flour and knead.
If the dough needs a little moisture add 1 tbsp of the leftover water when you sauteed the spinach to get the right consistency.

Divide into 6 mini balls and start opening up on a floured surface into thin circles.

Spray a pan with some olive oil spray and add each circle for 2 minuets on each side.

You have to make sure you get them thin enough to be able to be well cooked on the pan.

If they’re a bit thicker you can place them in the oven for 20 minuets.

Store in fridge.

You can enjoy them:
With salads
As a wrap (great with smoked salmon)

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