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.

Tamarind and ginger on a flatbread. — Before it’s toasted – spread your ingredients on top.

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

This unique flatbread will add some variety to your snacks or desserts.

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Course: Breakfast, Dessert, Snack

Cuisine: Fusion, Middle Eastern

Keyword: erythritol, flatbread, ginger, stevia, tamarind, tamarind concentrate

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: Servings

Calories: 153kcal

Author: Jen deHaan

Ingredients

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.

Instructions

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).