From 11/24-11/27, enjoy our Black Friday 30% Off Sitewide Sale
Feeling Good Superfood Eat Healthier & Live Happier

YOUR SHOPPING BAG


Price
QTY

TOTAL

$0.00
Update cart

Price excludes delivery, which is applied at checkout. Orders will be processed in USD

*By deselecting shipping protection, Suncore Foods
is not liable for lost, damaged, or stolen items

GET SHIPPING ESTIMATES

Red Beet Pink Pitaya Flatbread

Are you looking for a tasty, plant-based lunch? Well, look no further! We are serving something just perfect for you, delicious red beet pitaya flatbread with kale pesto! What are you waiting for? Let's grab a bite, and you will be surprised by how soft and puffy this bread is, top it with the most delightful kale pesto. It's just *chef kiss* delicious. Make your meal fun and more enjoyable with Suncore Foods® Red Beet and Pink Pitaya Supercolor Powder to create this vibrant red hue. Try this delicious recipe.

Ingredients

Makes 2 Average Size Flatbreads

Flatbread:
1 cup warm oat milk (slightly warmer than lukewarm but not hot)
2 tbsp sugar
1.5 tsp dry active yeast
1.75 cups gluten-free 1-to-1 flour
¼ cup tapioca starch
1.5 tsp Suncore Foods® Red Beet Supercolor Powder
2 tsp Suncore Foods® Pink Pitaya Supercolor Powder
¾ tsp Suncore Foods® Rose Salt (or to taste)
½ tsp garlic powder
¼ cup + 2 tbsp olive oil (+ more for brushing)

Kale Pesto (prepare the pesto before making the flatbread or while the flatbread is baking):
½ cup fresh basil
1 cup kale
½ cup unsalted pine nuts
2-3 garlic cloves
1/3 cup olive oil
¾ - 1 tsp Suncore Foods® Rose Salt


Directions

1. Red Beet Pink Pitaya Flatbread — Combine warm oat milk, sugar and yeast. Set aside until frothy and double in size, approximately 15 minutes. In a large bowl, combine flour, tapioca starch, Supercolor Powders, salt and garlic powder. Once the yeast-milk mixture is ready, add it to the bowl of dry ingredients along with olive oil. Mix well and form a dough. The dough will be slightly sticky but will come together while kneading. Knead the dough on a clean surface for 1-2 minutes and separate the dough into 2 portions. Line your work surface with parchment paper and place the dough on top it. Using a rolling pin, roll out each dough separately to your preferred shape. Using a fork, evenly prick the dough a few times and brush a generous amount of olive oil over the dough. Lift the parchment paper and place it onto a baking tray. Bake at 425 deg. F for 12-14 minutes until cooked through and the bottom of the flatbread is browning and crispy. Once the flatbread is ready, allow it to cool a little so it’s safe enough to handle but still warm. Spread a generous amount of kale pesto over the flatbread and add your favorite toppings.

2. Kale Pesto — Place all ingredients in a blender and blend until smooth and well combined. Spread pesto over flatbread before adding toppings. Refrigerate any leftovers.

 


Leave a Comment