I loveee fresh figs. They have a mildly sweet taste with a subtle hint of berry. You can’t go wrong eating a fresh fig solely on it’s own. The sad part is I can only find them in select stores a few times during the summer. They first usually appear in northeast produce markets in late June with a season that lasts through early fall.
This weekend I went to the Farmers Market to very sadly find out it was closed due to another event. To cheer myself up I drove to the produce market hoping they would have either persimmons, kumquats or fresh figs. And as you can see, figs they had!
This recipe is yet again my favorite – Yummy enough for dessert yet healthy enough for breakfast.
The base is a zucchini breakfast cookie, topped with PB2, fresh figs, strawberry, banana & fresh basil.
Savory Fig Flatbread
Breakfast Cookie Base:
- 1 T ground flax
- 3 T water
- 1/2 c oats
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp vanilla extract
- 1/4 tsp baking soda
- Pinch of pink himalayan salt
- 1/4 c shredded zucchini
- 1.5 T unsweetened apple sauce
- PB2, prepared (or any other nut butter of choice)
- 1 fresh fig, sliced
- 2 small strawberries, sliced
- 1/2 a banana, sliced
- A few pieces of fresh basil
- Preheat oven to 350F.
- In a small bowl mix the ground flax with the water to prepare a flax egg & set aside for at least 5 minutes to set.
- Add the dry cookie base ingredients to a medium size bowl & mix with a fork.
- Add the apple sauce, zucchini & flax egg to the bowl & mix again until well combined.
- Pour mixture onto a baking sheet lined with parchment paper.
- Use a spoon to form & smooth batter into a large circle.
- Bake for 20 minutes.
- Allow to cool & then top with desired toppings. Enjoy!
I ate mine for lunch along with a medium sized bowl of sauteed veggies & Italian seitan sprinkled with nutritional yeast. What topping will you add to your flatbread?!