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As Pancake day is just around the corner, and we consume our fair share of buttermilk pancakes and crepes every weekend here, I decided to try this recipe for a change.  Not because we would ever, ever tire of eating pancakes in any shape, flavour or form, but isn’t a change as good as a rest? 

I came across this recipe in my vintage, coffee stained collection of cooking magazines and we loved them.  The sunflower seed dip is one I’ve been making for a few years, especially in summer with raw vegetables and salad.  It lasts for over a week in the fridge and you can add any spice you like.  I’ve used it as a dressing  over baked or baby potatoes in the past.  Although it can be addictive, the nutritious aspect of sunflower seeds balance the overeating and gorging (at least that’s what I tell myself).

Warning: Boring Food Nerd Rant next, skip to recipe….

Not meaning to harp on about old recipes but I looked up a little history on these salty, sweet delicious breads.  They are similar to a recipe found in ‘The Banquet of the Learned’ by Greek author Athenaeus, written about AD200.  Amazing! Some fella in Greek mythology called Aristaeus, the patron god of bee-keeping was a dab hand at growing olives and making cheese, so they say he inspired Athenaeus to come up with this recipe. I wonder did they wear an apron over a toga in those days..

Semi-hard Goats cheese works well in this recipe either. 

For the Flatbreads

Makes 8 – 10

65g plain flour

110g feta/semi-hard goats cheese

2 tbsp honey

1 tsp sea-salt

Mix the honey, feta and salt together and mash well with a fork.  Add the flour and knead to form a dough.  Cover bowl and rest for half an hour.

Divide into 8 – 10 portions and roll flat on a lightly floured board.  You can make them circular if you want or leave them rustic looking.

Heat a griddle or frying pan on medium and add a little olive oil.

Cook the flatbreads for a minute or so each side. 

Serve warm with extra honey.

Other Suggestions:

 Add a tablespoon of finely chopped black olives to the mix before rolling.

Serve with black olive tapenade. 

Serve with fresh figs and greek yogurt drizzled with honey.

Sunflower Seed Dressing/Dip

1 1/2 cups sunflower seeds

1 cup sunflower oil

1/2 cup tamari / soy sauce

1/2 cup lemon juice

1/2 cup water

In a food processor, whizz all the ingredients until smooth.

It will last in the fridge for a week and may thicken, add water to thin if using as a dressing.