Cuisine: French

Quinoa Crispbread with White Bean & Artichoke Dip

Le Pain des Fleurs Quinoa Crispbreads are ideal for lunch or as a side to a main dish. Light and crispy they are perfect to dip, try shop bought hummus  for a quick bite, or this delicious home made Mediterranean style dip for something extra special.

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 Quinoa Crispbread with White Bean & Artichoke Dip
This simple dip also works well as a topping for canapes (just slice the crispbread into small triangles!) served with a glass of cold bubbles. The recipe is gluten free, wheat free, dairy free, vegetarian and vegan.
Course Lunch, Starter
Cuisine French, Italian
Keyword dairy free, gluten free, vegan, vegetarian, wheat free
Servings
Ingredients
  • 1 Pack Le Pain des Fleurs Quinoa Crispbreads
  • 280 g Jar of Artichokes in oil use the artichokes and the oil
  • 1 Tin Butter Beans drained
  • 1 Clove garlic crushed
  • 1 Tbsp Lemon juice to taste
  • Pumkpkin Seeds as desired
  • Extra virgin olive oil to drizzle
Course Lunch, Starter
Cuisine French, Italian
Keyword dairy free, gluten free, vegan, vegetarian, wheat free
Servings
Ingredients
  • 1 Pack Le Pain des Fleurs Quinoa Crispbreads
  • 280 g Jar of Artichokes in oil use the artichokes and the oil
  • 1 Tin Butter Beans drained
  • 1 Clove garlic crushed
  • 1 Tbsp Lemon juice to taste
  • Pumkpkin Seeds as desired
  • Extra virgin olive oil to drizzle
Instructions
  1. Add all the ingredients for the dip into a food processor, blitz until smooth.
  2. Spread on the crispbread. Top with pumpkin seeds, fresh cress and a drizzle of extra virgin olive oil.
Recipe Notes

Le Pain des Fleurs Quinoa Crispbread is available to buy online from Ocado.

Keep the dip in the fridge (if you have any left!) in an airtight container and eat within 2 days.

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Chestnut Crispbread with Chia Jam

Crispbreads for breakfast? Le Pain des Fleurs Chestnut Crispbread makes a deliciously light breakfast or sweet afternoon treat. Swap the butter for a plant based spread and the recipe is vegan.

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 Chia Jam
This alternative to regular jam uses chia as the thickening agent. Therefore, it is lower in sugar and has no added refined sugar. Chia seeds are very high in fibre which makes the jam lower glycaemic index. Chia is also a good plant based source of calcium, phosphorus and magnesium.
Course Breakfast
Cuisine French
Keyword gluten free, wheat free
Servings
Ingredients
  • 1 Pack Le Pain des Fleurs Chestnut Crispbread
  • 500 g Raspberries frozen work just as well
  • 3 Tbsp Chia seeds reserve a little for decoration
  • 2 Tbsp Maple Syrup
  • 1 Tbsp Lemon juice
  • French butter or plant based/vegan alternative if you prefer
Course Breakfast
Cuisine French
Keyword gluten free, wheat free
Servings
Ingredients
  • 1 Pack Le Pain des Fleurs Chestnut Crispbread
  • 500 g Raspberries frozen work just as well
  • 3 Tbsp Chia seeds reserve a little for decoration
  • 2 Tbsp Maple Syrup
  • 1 Tbsp Lemon juice
  • French butter or plant based/vegan alternative if you prefer
Instructions
  1. Heat the raspberries in a pan, gently, until broken down and bubbling.
  2. Turn off the heat. Add the chia, stir well.
  3. Add maple syrup and lemon juice, to taste.
  4. Allow to cool, then transfer to a glass jar.
  5. Spread the butter thinly on the crispbread, then add chia jam and a sprinkle of seeds. Enjoy with a freshly brewed cup of tea.
Recipe Notes

The chia jam will keep in the fridge for around 1 week.

Le Pain des Fleurs Chestnut Crispbread are available to buy online from Ocado.

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