Buckwheat flatbread with beetroot filling and quark dip

Ingredients for 2 servings:

• 150 g buckwheat flour
• 150 g lupin flour
• 2 tbsp tiger nut flour
• ½ tsp salt
• Vegetable broth or water
• Coconut oil for frying
• 2 beetroots
• 1 medium-sized onion(s), chopped
• 2 tsp hemp oil
• 1 tsp lemon juice, freshly squeezed
• ½ tsp salt
• pepper
• 250 g low-fat quark, organic
• 6 tbsp linseed oil
• 1 shot of milk
• 1 tbsp turmeric powder
• 1 onion(s), chopped
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

valuable plant-based

Put the flours in a bowl and mix well while dry. Then add enough vegetable stock or water to form a dough. It can be a little runny, as it will thicken over time. Cook the beetroot the day before so it has cooled down completely. Grate the beetroot and place it in a bowl. Add the chopped onions. Season everything with salt, pepper, and a little lemon juice, and let it sit for about 30 minutes. Just before serving, refine the filling with hemp oil. Mix the ingredients for the quark dip together well and let it sit. Heat a pan and brush with coconut oil. Then fry the dough in the pan, bit by bit. Place the flatbreads on plates, top with the beetroot, and fold over the flatbread.