Whipped Ricotta Dip with Gluten Free Collagen Flatbreads

Flatbreads

1 cup gluten-free flour
½ cup tapioca flour 
1 tsp gluten-free baking powder
2 tbsp Mister Jones Unflavoured Bovine Collagen
½ cup iced filtered water 
2 tbsp extra virgin olive oil 
Pinch sea salt  

Whipped Ricotta Dip

375g ricotta cheese
2 tbsp Mister Jones Unflavoured Bovine Collagen
1 lemon, zest and juice
Salt and pepper to taste

Garnish

Chopped pistachios
Parsley
Lemon zest 
Olive oil

Flatbreads

1. Add the flour, baking powder and yoghurt to a large bowl.
2. Mix with a wooden spoon at first to roughly combine then get your hands in there and knead the ingredients until they are properly combined until it forms a dough. If the mixture is too dry add a little water, if too wet sprinkle with extra flour until you get the desired consistency. 
3. Cut the dough into 6 pieces and lightly flour your clean bench top. Place a baking sheet over the top, and flatten it out with the rolling pin until it is around 5mm thick.
4. Heat griddle pan over a medium-low heat and drizzle with olive oil. Once warm, add 1 flatbread at a time [only 2 fit at a time] and cook on each side for around 3-5 minutes. Repeat this step until all of your flatbreads are cooked. 

Whipped Ricotta 

1. Add all ingredients to a medium bowl and whip with a hand mixer until combined [approx 30 secs].
2. Transfer into a small serving bowl and garnish with pistachios, parsley, lemon zest and olive oil.

We love to serve this alongside the collagen flatbreads, a big green salad, and char-grilled meats.