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!