To make the flatbread, preheat the convection oven to 350 degrees F (180 degrees C).
In a large bowl, combine
Almond Flour (1 cup)
Buckwheat Flour (1/2 cup)
Ground Flaxseed (3 Tbsp)
Garlic Powder (1/2 Tbsp)
Dried Rosemary (1/2 Tbsp)
Sea Salt (1 tsp)
In a separate small bowl, combine
Extra-Virgin Olive Oil (1/4 cup)
Water (1/2 cup)
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.
Bake for 25 to 30 minutes until golden brown. Let cool, then cut into squares.
For the hummus, preheat the convection oven to 350 degrees F (180 degrees C).
Sweet Potatoes (2 cups)
on glass pan and bake them for 25 minutes. Remove from oven and let cool.
Once cooled, add them to a blender or food processor and blend with
Garlic (1 clove)
, juice from
Canned Chickpeas (1 cup)
Extra-Virgin Olive Oil (2 Tbsp)
Tahini (2 Tbsp)
Sea Salt (1/2 tsp)
until smooth and creamy.
Spread sweet potato hummus on each flatbread square.