What you’ll need
600g peeled and chopped pumpkin
1 ¾ cups The Healthy Baker Plain Flour
1 tablespoon chopped fresh rosemary
1 teaspoon baking powder
¾ teaspoon sea salt
½ cup room temperature water
⅓ cup auzure Canola Oil, plus extra for brushing
1 cup chopped semi-dried tomatoes
100g crumbled feta
2 cups alfalfa
⅓ cup sweet chilli sauce
Preheat the oven to 190°C/170°C fan-forced. Line two baking trays with baking paper.
Steam or microwave pumpkin until very tender. Mash using a fork. Set aside.
Stir together flour, rosemary, baking powder and salt in a medium bowl.
Add water and oil and gradually stir into flour with a wooden spoon until it forms a dough.
Quickly knead dough on work surface 3-4 times or until smooth.
Divide dough into 4 pieces and roll each piece into a 14cm x 30cm x 3mm rectangle.
Place on prepared baking trays. Lightly spray with cooking oil and bake for 10-12 minutes or until pale golden and crisp. Place on rack to cool.
Spread each flat bread with mashed pumpkin. Top with semi-dried tomatoes, feta, sprouts and sweet chilli sauce.
