Gluten-Free Apricot Blueberry Flatbreads Recipe
Servings: 2 servings
Calories: 737kcal
Ingredients
- 2 MyBread Gluten Free Flatbread Pitas , thawed
- 1 tablespoon olive oil
- 2/3 cup apricot jam
- 1 cup blueberries
- ½ cup soft goat cheese , crumbled
- 1 tablespoons honey
Instructions
- Preheat oven to 425 degrees.
- Brush both sides of the flatbreads with olive oil. Spread the apricot jam on one side of each flatbread. Top with the blueberries and goat cheese. Bake for 10 minutes or until the blueberries start to burst and the flatbreads are crispy. (For crispier flatbreads, place directly on the oven rack.)
- Drizzle with honey and serve.
Nutrition
Calories: 737kcal | Carbohydrates: 130g | Protein: 14g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 702mg | Potassium: 224mg | Fiber: 12g | Sugar: 53g | Vitamin A: 788IU | Vitamin C: 14mg | Calcium: 122mg | Iron: 2mg