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RECIPE
17 INGREDIENTS9 STEPS1HR

Almond Rosemary Flatbread and Sweet Potato Hummus

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Joyous Health

Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
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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.
1HR
Total Time

Joyous Health

Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4

Almond Rosemary Flatbread

1 cup
White Cheddar Cheese , shredded, grated
or hard goat cheese
1 cup
Almond Flour
or ground almonds
3 Tbsp
Ground Flaxseed
1/2 Tbsp
Garlic Powder
1/2 Tbsp
1 tsp
1/4 cup
Extra-Virgin Olive Oil
1/2 cup
Water

Sweet Potato Hummus

2 cups
Chopped  Sweet Potatoes
skin on
1 clove
2 Tbsp
1 cup
Canned Chickpeas
2 Tbsp
Extra-Virgin Olive Oil
2 Tbsp
Tahini
1/2 tsp

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Nutrition Per Serving

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CALORIES
780
FAT
57.9 g
PROTEIN
25.9 g
CARBS
47.6 g

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 tablespoon), Garlic Powder (2 teaspoon), Dried Rosemary (2 teaspoon) and Sea Salt (1 teaspoon).
Step 3
In a separate small bowl, combine Egg (2), Extra-Virgin Olive Oil (4 tablespoon) 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 Potato (2 cup) 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 tablespoon), Canned Chickpeas (1 cup), Extra-Virgin Olive Oil (2 tablespoon), Tahini (2 tablespoon), and Sea Salt (1/2 teaspoon) until smooth and creamy.
Step 9
Spread sweet potato hummus on each flatbread square.

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Nutrition Per Serving
Calories
780
% Daily Value*
Fat
57.9 g
74%
Saturated Fat
12.5 g
62%
Trans Fat
0.0 g
--
Cholesterol
123.2 mg
41%
Carbohydrates
47.6 g
17%
Fiber
11.6 g
41%
Sugars
4.9 g
--
Protein
25.9 g
52%
Sodium
1001.3 mg
44%
Vitamin D
0.5 µg
2%
Calcium
411.2 mg
32%
Iron
4.3 mg
24%
Potassium
530.8 mg
11%
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