Fig and Goat Cheese Breakfast Flatbreads with Mint and Pumpkin Seeds - alive magazine

Ingredients

• 1/2 cup + 2 Tbsp (155 mL) warm water
• 1/2 tsp (2 mL) active dry yeast
• 3/4 cup (180 mL) whole wheat flour
• 1/2 cup (125 mL) all-purpose white flour
• 1 Tbsp (15 mL) nigella seeds
• 1 Tbsp (15 mL) hempseeds
• 1/2 tsp (2 mL) kosher salt
• Scant extra-virgin olive oil
• 1/4 cup (60 mL) raw pumpkin seeds
• 1 tsp (5 mL) honey
• 1/2 tsp (2 mL) cinnamon
• 8 large figs
• 2 oz (56 g) soft goat cheese, crumbled
• 2 Tbsp (30 mL) finely chopped fresh mint