Since I posted a really tempting bread recipe yesterday I felt I owed you a more Dukan friendly version. This flatbread is in response to a few followers that wanted something crunchy. If you’re not in Consolidation yet, leave the blueberries out and try experimenting with extracts. Lemon, raspberry and almond would all work in this recipe. Tonight I’m going to try adding unsweetened cocoa powder, stevia extract and orange rind. Love that combo. I bought a stevia plant this weekend and fell in love with the flavor of the leaves. I highly suggest if you can find the plant to get one for your herb garden. I’ll update this post tomorrow with my new flavor combination tonight. Until then…try this recipe. It’s good simply adding cinnamon and nutmeg.
LEMON BLUEBERRY FLATBREAD
1 packet of rapid rise active yeast
1/4 cup warm water
1/4 cup of oat bran
1/2 t olive oil
1 t Splenda or 1/2 T brown sugar blend Splenda or 1 T honey
1 t lemon zest
1 T dried blueberries
1/4 t cinnamon
olive oil spray
Activate the yeast in the warm water and whisk until disolved. In a double boiler over simmering water, add yeast to the flour, salt, 1 teaspoon of Splenda, a 1/4 teaspoon of cinnamon and olive oil, slowly, until a very sticky ball of dough forms. Keep stirring until the moisture is absorbed and it resembles a ball of dough. Spray a glass bowl with olive oil spray, place the dough in the bowl, cover with a kitchen towel and let rise in a warm place for an hour. The dough will not rise much but it will lose it’s stickiness and become much easier to handle.
Sprinkle some oat bran on a cutting board or between two pieces of wax paper (I find this easier now) and roll out the dough until it’s cracker-thin (should be about a 7-inch circle). Cut the dough into 2-inch wide strips. Spray both sides with olive oil spray and place on a pizza stone or cookie sheet and bake at 425 for 12 minutes.
2 Servings of oat bran