Mini-Naans with Wild Blueberry Pear Marmalade
Fresh homemade mini-naans with marmalade make a perfect weekend brunch and will be on your table in under an hour. Delish!
Recipe and image provided by wildblueberries.com
| Servings | Prep Time |
| 12servings | 45minutes + rising |
| Servings | Prep Time |
| 12servings | 45minutes + rising |
Ingredients
- Wild Blueberry Pear Marmalade
- 1/2 cup wild blueberries frozen
- 1/2 cup wild blueberry jam
- pinch anise seed
- 1/3 a fresh pear
- Mini-Naans
- 2 cups all-purpose flour
- 2 tbsp sugar
- 1 slightly heaped tbsp dry yeast (1 package)
- 1 tbsp baking powder
- 2 oz milk
- 1 tbsp vegetable oil
- 2 oz low-fat yoghurt
- 1 medium egg
- 3 tbsp sesame seeds
- Additionally
- 1/2 cup celery finely chopped
- 1/2 cup yogurt low fat, plain
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
Wild Blueberry Pear Marmalade
- Stir frozen wild blueberries, jam, and anise together and microwave about 30 seconds until berries are defrosted. Peel, and chop the pear and into small pieces and add to the wild blueberry mixture. Heat until simmering.
Mini-Naans
- Stir flour, sugar, dry yeast, and baking powder together in a bowl. Add milk, vegetable oil, yogurt and egg and stir until dough is smooth. Place covered dough in warm place for 45-60 minutes to rise about double in size.
- Pre-heat oven to 425 F (200 C) and cover baking tray with parchment paper.
- Knead dough briefly with floured hands and divide into apricot size portions. Make each portion into a ball, then press into flat cakes with palm of the hand. Put flat cakes on baking tray, brush with water and season with sesame seeds. Bake for approximately 8-10 minutes.
- Rinse, clean, and finely chop celery. Add one dollop of yogurt and one dollop of marmalade on each naan and sprinkle with celery.
Recipe Notes
Calories 140, Fat 3 g, Cholesterol 20 mg, Sodium 30 mg, Carbohydrate 24 g, Protein 4 g, Fibre 1 g
