Tuesday, February 19, 2013

Cinnamon Raisin Flatbread = breakfast for dinner.

Hey Tuesday...how's it going?  This week you are playing Monday's role after a wonderful long weekend.  

Okay, okay lets be real, it's only another Tuesday, but the weekend really was great. Sometimes it is just so nice to head South, to get away, visit a friend, eat great food and of course have girl talk.  Plus, well run a half marathon in the process.  Although I don't know why it always insists on being cold in Birmingham when I come and visit in the winter months.  

Saturday was spent driving around and exploring...see awesome view above. We ate some delicious Greek food and then Meghan cooked up a delicious carb-packed dinner in preparation for the 13.1 miles we would be running the next morning.

Race morning it was a not so lovely 27 degrees, but somehow felt warmer than last year. Maybe I am just more used to running in crazy cold weather this year.

I just had to take a picture of this couple's t-shirts...Man: "Will Run for Beer"; Woman: "Will Run for Wine"


Headphones in, fancy running pants on, shoes tied...time to hit the road.

So, after a fun weekend in Birmingham it was back to reality.  Since I had Monday off for President's day, Monday was my Sunday in that it was time to make dinner and prepare lunch for the week.  For dinner I was going quick and easy...scrambled eggs and this cinnamon raisin flatbread.  Well I figured while I was making one type of flatbread I might as well make two, so to go with lunch I threw together some savory flatbread as well...check it out later this week.

This flatbread really is quick and easy.  It only takes about 10 minutes to "relax", and you probably already have all of its ingredients in your house.  Think of it as making a cross between a cinnamon bread and a cinnamon roll, minus all of the frosting and time waiting for the rolls to rise.  It is a delicious breakfast or well breakfast for dinner treat, plus I kind of love anything with cinnamon raisins.  Any who, Enjoy!

Dry ingredients...missing the cinnamon though.  

Wet meet dry...gradually mix the dry into the wet with a fork.

Don't forget about the raisins...oh you can totally add in nuts here if you would like.  Pecans or Walnuts would be delicious.

Slowly coming together.

Time for this to hangout about 10 minutes.

(sometime during those 10 minutes it got dark...hello nighttime)

Then divide and flatten using your hands until they are about 1/2 centimeter thick.

Just a little time in a medium hot pan and these flatbread are ready.

Cinnamon Raisin Flatbread(recipe for flatbread adapted from Jamie Oliver)
*makes 6 servings
2 1/2 cups all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons cinnamon
3 tablespoons sugar
1/4 cup raisins
6 tablespoons canola oil

1.  To prepare the flatbread, in a large mixing bowl, using a fork, mix together the flour, salt,  baking powder, cinnamon and sugar.  Create a well in the center, then pour in the canola oil and approximately 2/3 cup of warm water with the raisins 

2.  Use the fork to gradually bring in the flour from the edge of the bowl; add another splash of water if you think it’s too dry.  Once it starts to combine, wet your hands and use them to really bring it all together until you have a nice ball of dough.

3.  Dust your hands and a clean work surface with flour and knead the dough with your hands until it is smooth and elastic, the dough will start to "bounce" back when you are flattening it.  This will take about 5 to 10 minutes. Pop the dough back into the bowl, dust it with a bit more flour, then cover and leave to relax for 10 minutes.

4.  Divide your dough into 6 equal-sized balls, then lightly oil your hands and squeeze each ball between your palms to flatten them slightly. Dust with a little flour as you go, and pat and slap the dough from the palm of one hand to the top of the other. Turn and twist the dough about in a circular movement as you go and keep slapping from hand to hand – each flatbread should be about 1/2 cm thick. 

5. In a non-stick cooking pan, cook the each flatbread over medium heat until puffed and golden brown on each side, this should only take a few minutes per side.  Serve with butter or jam along side fruit or scrambled eggs.  Enjoy!

Here are the health facts per serving:
359 calories per serving
Total Fat 14.6g
    Saturated Fat 1.1g
    Trans fat 0.1g
Cholesterol 0mg
Sodium 197mg
Total Carbohydrates 52.2g
    Dietary Fiber 02.1g
    Sugar 20g
Protein 5.6g

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