Low fat and plant based snacks are a current focus. I want to improve the quality of what I eat in the middle of the afternoon, and while fruit and vegetable based snacks are always on the menu, sometimes I need something a bit different (ideally warm with a bit of crunch!). I'm having fun experimenting with a pouch of tamarind concentrate I picked up at the local middle eastern grocery store. It has a strong, tart citrusy flavor and is free of rind and seeds. You can use it in dressings, spreads, baking, and much more - the flavor is incredibly versatile. And a little bit goes a long way.
Flavored flatbreads are a tasty splurge, and there are so many different variations you can make (such as this favorite - ginger cinnamon!). This tamarind variation is a bit more tart, but is really unique.
Find Tamarind concentrate at a middle eastern grocery store. You can also get it online if you can't find it locally. Find links below the recipe.
Tamarind Ginger flatbread
- 1 flatbread vegan, whole wheat
- 1 Tbsp granulated erythritol or granulated stevia/erythritol blend, or preferred sweetener
- 1 Tbsp ginger minced, or more
- 1 tsp tamarind concentrate See notes.
- Combine the ginger and tamarind concentrate into a paste.
- Spread paste on flatbread, and then sprinkle the sweetener over the flatbread.
- Toast on high in toaster oven, or standard oven (350 degrees for about 5-6 minutes).
- Garnish with sesame seeds (optional).
The flatbread is ready when it is slightly toasted and bubbly on top. Tear the flatbread into pieces and eat while warm!
Latest posts by Jen deHaan (see all)
- Deluxe Sunomono Salad recipe (Vegan, oil free, low fat) - February 13, 2019
- Vegan sweet and sour stir fry recipe (Oil free, low fat) - February 12, 2019
- How to cook perfect potatoes in the Instant Pot - February 6, 2019