Parsnip and sesame flatbreads recipe

• 200 g (7.1oz) Parsnips, peeled and finely grated
• 250 g (8.8oz) Quark cheese (or thick Greek yoghurt if you really can't find quark)
• 50 ml (1.8fl oz) Rapeseed oil, or vegetable oil
• 1 tbsp Golden syrup
• 0.5 tsp Sea salt
• 1 tsp Bicarbonate of soda
• 150 g (5.3oz) Strong wholemeal bread flour
• 150 g (5.3oz) Strong white bread flour
• 1 Egg, lightly beaten for glazing
• 2 Baking trays lined with non-stick baking paper

1. Preheat the oven to 225C (425F) Gas 7.
2. Put the grated parsnip in a saucepan with 100 ml water.
3. Bring to the boil, then simmer gently for 5 minutes, or until the parsnip is cooked.
4. Transfer (without draining) to a mixing bowl and set aside to cool.
5. Add the rest of the ingredients and 100 ml water to the mixing bowl and mix to a fairly soft dough.
6. Drop heaped tablespoons of dough onto the prepared baking trays, spacing them apart slightly.
7. Sprinkle flour on your hands and flatten the flatbreads until they are about 7 cm across.
8. Brush the beaten egg over the flatbreads, to glaze them, and sprinkle sesame seeds over the top.
9. Bake in the preheated oven for about 10 minutes, or until golden brown.
10. Serve hot or cold.

cheese, oil, golden syrup, salt, bicarbonate, wholemeal bread, white bread, egg, baking trays

Taken from www.lovefood.com/guide/recipes/12803/miisa-minks-parsnip-and-sesame-flatbreads (may not work)