Description
These Blueberry Breakfast Rounds are soft, chewy, and slightly sweet flatbreads loaded with dried blueberries and raisins. Perfect for a quick morning bite or a wholesome snack!
Ingredients
Scale
- 1/4 cup dried blueberries
- 1/4 cup raisins
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 2 tablespoons wheat germ
- 1/4 cup light brown sugar
- 1/4–1/2 teaspoon salt
- 2 1/4 teaspoons instant yeast
- 3/4 cup lukewarm water
- 1 tablespoon vegetable oil
Instructions
- Soak dried blueberries and raisins in hot water for several minutes, then drain and pat dry.
- In a large bowl, mix all-purpose flour, whole wheat flour, wheat germ, brown sugar, salt, and instant yeast.
- Add lukewarm water and vegetable oil. Stir and knead until a soft dough forms.
- Knead in the drained blueberries and raisins until evenly distributed throughout the dough.
- Cover the dough and let rise until doubled in size, about 1 hour.
- Divide dough into 6 equal pieces and roll each into a 5-inch circle.
- Place rounds on a baking sheet, brush tops with water, and poke each with a fork several times.
- Bake at 400°F for 7 minutes, flip, and bake another 4–5 minutes until lightly golden.
- Let cool completely on a wire rack before storing.
Notes
- Use a mix of dried fruits for added variety.
- Store in an airtight container for up to 5 days or freeze for longer storage.
- Great with nut butter or cream cheese for breakfast or snack time.
Nutrition
- Serving Size: 1 round
- Calories: 190
- Sugar: 10g
- Sodium: 120mg
- Fat: 2.5g
- Saturated Fat: 0.3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg