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HONEY FIG RICOTTA FLATBREAD - GLUTEN FREEThere are three things about this gluten free recipe I would like to mention. In ...
Rosemary HoneyStart with some fabulous honey like Wholesome Sweeteners Organic Fair Trade withits caramel, floral notes an...
*2 tablespoons flaxseed meal , 6 tablespoons warm water , 3 cups almond flour1 ½ teaspoons kosher or fine sea salt , ½ tea...
In a large mixing bowl combine the almond flour, 1 ½ teaspoon of salt, baking soda andminced rosemary. Add the flaxseed me...
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Honey fig ricotta flatbread gluten free

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Transcript of "Honey fig ricotta flatbread gluten free"

  1. 1. HONEY FIG RICOTTA FLATBREAD - GLUTEN FREEThere are three things about this gluten free recipe I would like to mention. In noparticular order, here I go:FigsThey are in season now, they are tender, sweet, plump and jammy. While most of theother fall fruits are crisp and cold, these babies are kind of contrary with their soft,warm, downright sexy lusciousness. I can’t get enough of them. So head on out to themarket and grab some of the beauties while they’re still in season. Seriously. Don’tdawdle.Almond FlatbreadThis gluten-free recipe which is also grain-free, egg-free, dairy-free, and vegan forflatbread crust is a fabulous base for all sorts of ingredient. Really, anything you canimagine can go on to this versatile canvas. For this recipe I add some minced rosemaryfor a woodsy, herbal undertone that goes great with the figs and rosemary honey butyou can add any kind of herbs and spices, garlic, a touch of agave for sweetness – thelist goes on. Your imagination and pantry are the only things holding you back. Eggs arenot an issue for me personally but I decided to make this egg-free because I love theaddition of extra fiber in this high protein dough, but if you prefer you can use 2 largeeggs in the recipe instead of the flaxseed meal and warm water. Don’t you just loverecipes as versatile as this?
  2. 2. Rosemary HoneyStart with some fabulous honey like Wholesome Sweeteners Organic Fair Trade withits caramel, floral notes and gently heat with a couple sprigs of fresh rosemary – therosemary infuses into the honey and the result is a rich, warm, thick syrup that is notonly terrific for pan roasting the figs in this recipe but can be used alone drizzled overfresh figs, apricots or cheese; it is a great addition to your autumn cheese platter.Imagine it drizzled over polenta cake or brushed onto chicken as it roasts. Ah, thesweet possibilities are endless.Combine all these elements into a flatbread and it is the perfect autumn treat thatcan be served as an appetizer, dessert or with a salad for a sophisticated weekendlunch. And since it is the weekend, maybe you can add a glass of crisp white wine togo along with that lunch.To keep this recipe vegan just use Raw Blue Agave instead of the honey and leave outthe cheeses; you can substitute the ricotta with some vegan cream cheese or cashewcream like this recipe from my friend Amy.Gluten Free Honey Fig Ricotta FlatbreadIngredientsCrust
  3. 3. *2 tablespoons flaxseed meal , 6 tablespoons warm water , 3 cups almond flour1 ½ teaspoons kosher or fine sea salt , ½ teaspoon baking soda , 1 tablespoon freshrosemary, finely minced , ¼ cup olive oil (or any kind of oil you like)*If you prefer use 2 large eggs instead of the flaxseed meal and 6 tablespoons of warmwater.Toppings½ cup Wholesome Sweeteners Organic Fair Trade Honey2 sprigs fresh rosemary1 pint fresh figs, stems and tough ends removed – quartered and diced1 – 15 ounce container part skim or full fat ricotta cheese (or fresh ricotta), at roomtemperature1 cup baby arugulaCourse sea saltFreshly ground black pepperParmesan cheese – a few shavings as garnishDirectionsPreheat oven to 350 degrees.In a small bowl stir together the flax seed and warm water and let sit for 5 minutes oruntil the mixture gels up.
  4. 4. In a large mixing bowl combine the almond flour, 1 ½ teaspoon of salt, baking soda andminced rosemary. Add the flaxseed meal mixture (or eggs) and oil and stir to mix. Thedough with be kind of wet and sticky. Dump the dough onto a piece of parchment paperlarge enough to cover a baking sheet. Top with another piece of parchment and roll untilyou have a rectangle about ¼ inch thick. Bake for 25 – 30 minutes or until the crust islightly brown and firm.While the crust is baking heat the honey with the rosemary springs over medium heat.Add the figs and stir, continue to cook for 4 -5 minutes or until the figs are warmed andthe honey has thickened slightly. Take off heat and reserve. Leave the rosemary springin to infuse the honey.When the crust is done, spread with the ricotta and then layer on the arugula. Using aslotted spoon, spoon the figs over the top of the flatbread then drizzle the honey overthe figs. Sprinkle with some sea salt and black pepper and a few shavings of Parmesancheese. Cut or break into pieces and serve.Want to know more about your favorite Gluten Free Recipe or how to avoid beingbothered by Celiac with our range of Gluten Free Recipes which are made from GlutenFree raw material feel free to visit us at: http://www.simplygluten-free.com
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