Cooking Instructions
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Step 1
To make the flatbread, preheat the convection oven to 350 degrees F (180 degrees C).
Step 2
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)
and
Sea Salt (1 tsp)
.
Step 3
In a separate small bowl, combine
Eggs (2)
,
Extra-Virgin Olive Oil (1/4 cup)
and
Water (1/2 cup)
.
Step 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.
Step 5
Bake for 25 to 30 minutes until golden brown. Let cool, then cut into squares.
Step 6
For the hummus, preheat the convection oven to 350 degrees F (180 degrees C).
Step 7
Spread
Sweet Potatoes (2 cups)
on glass pan and bake them for 25 minutes. Remove from oven and let cool.
Step 8
Once cooled, add them to a blender or food processor and blend with
Garlic (1 clove)
,
Lemon Juice (2 Tbsp)
,
Canned Chickpeas (1 cup)
,
Extra-Virgin Olive Oil (2 Tbsp)
,
Tahini (2 Tbsp)
, and
Sea Salt (1/2 tsp)
until smooth and creamy.
Step 9
Spread sweet potato hummus on each flatbread square.
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