I’m on a homemade flatbread kick, and it’s inspiring me to make some of the freshest, brightest recipes for summer using wonderful seasonal ingredients. I think these recipes would be perfect to make after a trip to the farmer’s market, or the berry-picking fields.

As I’m still finessing my flatbread recipe, I will share that with you in a future post!

Berries with Lemon Coconut Cream

Free from: peanuts, nuts (excluding coconut), dairy, soy, egg, fish, shellfish
Alternatives: Use your preferred allergy-safe brand of flatbread if you do not have a recipe to make them at home. My recipe simply uses spelt flour, salt, yeast, olive oil, and water.

Ingredients
1/2 cup mixed berries (use what’s in season or looks best)
3 or 4 mint leaves, roughly chopped
1 1/2 tbsp. coconut fat
1 tsp lemon juice
1 tsp organic honey
1 flatbread (your preferred allergy safe brand)

Refrigerate a tin of full fat coconut milk overnight to allow the fat to harden. Mash 1 1/2 tbsp of the fat only (not the coconut water) with the honey and lemon juice until smooth. Spread it all over the flatbread. Arrange the berries evenly on top and sprinkle on the mint. You can add an extra drizzle of honey at the end if you wish.

serves 1

Heirloom Tomato

Free from: peanuts, nuts, dairy, soy, egg, fish, shellfish
Alternatives: Use your preferred allergy-safe brand of flatbread if you do not have a recipe to make them at home. My recipe simply uses spelt flour, salt, yeast, olive oil, and water.

Ingredients
3 - 5 slices of assorted heirloom tomatoes (enough to cover the flatbread)
5 - 6 leaves of fresh basil
1 - 2 tsp olive oil
1 clove of garlic
1 tsp lemon juice
flaky sea salt and black pepper to taste
1 flatbread (your preferred allergy safe brand)

Cut the garlic clove in half and rub the inside all over the flatbread, then discard or use in another recipe. Arrange the tomatoes and basil leaves on the flatbread, then drizzle with olive oil and lemon juice. Season with salt and pepper to taste.

Serves 1