Being a nutritionist who counts herself rather handy in the kitchen, I thought I'd tackle the problem head on by creating a gluten-free flatbread that would be right at home at any tapas. I'm so pleased with how it turned out, but even the tastiest flatbread recipe is a little ho-hum without a great spread to go with it. Since I was on a roll, I went ahead and created a sweet potato hummus that pairs perfectly with this flatbread.
Total Time
1hr
5.0
1 Rating
Author: Joyous Health
Servings:
4
Ingredients
Almond Rosemary Flatbread
•
1
cup
White Cheddar Cheese
, shredded, grated
or hard goat cheese
•
1
cup
Almond Flour
or ground almonds
•
1/2
cup
Buckwheat Flour
•
3
Tbsp
Ground Flaxseed
•
2
tsp
Simply Organic Garlic Powder
•
2
tsp
Dried Rosemary
•
1
tsp
Sea Salt
•
2
Eggland's Best Classic Eggs
•
4
Tbsp
Extra-Virgin Olive Oil
•
1/2
cup
Water
Sweet Potato Hummus
•
2
cups
Chopped
Sweet Potatoes
•
1
clove
Garlic
•
1
Lemon
, juiced
•
1
cup
GOYA® Chick Peas
•
2
Tbsp
Extra-Virgin Olive Oil
•
2
Tbsp
Tahini
•
1/2
tsp
Sea Salt
Cooking Instructions
1.
To make the flatbread, preheat the convection oven to 350 degrees F (180 degrees C).
2.
In a large bowl, combine Almond Flour (1 cup), Buckwheat Flour (1/2 cup), Ground Flaxseed (3 Tbsp), Simply Organic Garlic Powder (2 tsp), Dried Rosemary (2 tsp) and Sea Salt (1 tsp).
3.
In a separate small bowl, combine Eggland's Best Classic Eggs (2), Extra-Virgin Olive Oil (4 Tbsp) and Water (1/2 cup).
4.
Add the wet ingredients to the dry ingredients and then fold in White Cheddar Cheese (1 cup). The batter will be thick and sticky. Optional: Combine all ingredients into a food processor and blend until creamy smooth. Grease pan with oil or cover with parchment paper. Spread the batter onto pan.
5.
Bake for 25 to 30 minutes until golden brown. Let cool, then cut into squares.
6.
For the hummus, preheat the convection oven to 350 degrees F (180 degrees C).
7.
Spread Sweet Potatoes (2 cups) on glass pan and bake them for 25 minutes. Remove from oven and let cool.
8.
Once cooled, add them to a blender or food processor and blend with Garlic (1 clove), juice from Lemon (1), GOYA® Chick Peas (1 cup), Extra-Virgin Olive Oil (2 Tbsp), Tahini (2 Tbsp), and Sea Salt (1/2 tsp) until smooth and creamy.
9.
Spread sweet potato hummus on each flatbread square.
Nutrition Per Serving
CALORIES
695
FAT
51.7 g
PROTEIN
21.5 g
CARBS
45.0 g
You're one smart cookie! 🍪
In order to enhance your experience, SideChef uses cookies. By clicking “ACCEPT” you agree to the storing of cookies on your device. You can withdraw your consent at any time by visiting our
Cookie Policy
on our website.
Accept
Reject
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.
