If you're a regular reader of my blog, you probably already know I love Mediterranean food. Whether I'm choosing a restaurant or choosing what I'm going to cook for dinner, recipes inspired by Italian, Provençal, Greek, Turkish, and North African culinary traditions usually make it to the top of my list.
I'm not only a fan of these dietary traditions because they're so tasty, but also because studies have shown that Mediterranean diets have less-than-joyous symptoms .
Being a nutritionista 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. I love the rich orange colour the sweet potato gives this recipe. It's so much prettier than your average hummus! It's also higher in antioxidant carotenoids and fibre!
Check out the video below and recipe.
Snacks
Almond Rosemary Flatbread
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Ingredients
- 1 cup white cheddar or hard goat shredded/grated
- 1 cup almond flour (or ground almonds)
- 1/2 cup buckwheat flour
- 3 tbsp ground flaxseed
- 2 tsp garlic powder
- 2 tsp dried rosemary
- 1 tsp sea salt
- 2 eggs
- 4 tbsp extra-virgin olive oil
- 1/2 cup water
Instructions
- Preheat convection oven setting to 180 degrees Celsius.
- In a large bowl, combine almond flour, buckwheat flour, ground flaxseed, garlic powder, dried rosemary and sea salt. In a separate small bowl, combine eggs, oil and water.
- Add the wet ingredients to the dry ingredients and then fold in grated cheese. 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 batter onto pan.
- Bake on the convection oven setting for 25-30 minutes until golden brown.
- Let cool, then cut into squares and spread sweet potato hummus on each square.
Snacks
Sweet Potato Hummus
Print
Ingredients
- 2 cups of chopped sweet potatoes, skin on
- 1 garlic clove
- 2 tbsp lemon juice
- 1 cup cooked chickpeas
- 2 tbsp extra-virgin olive oil
- 2 heaping spoonfuls tahini paste
- 1/2 tsp sea salt
Instructions
- Preheat oven to 350 degrees F.
- Spread sweet potato on parchment covered baking sheet and drizzle with olive oil. Bake sweet potato for 25 minutes.
- Remove sweet potato from oven and let cool. Once cooled, add sweet potatoes to a blender or food processor and blend with remaining ingredients until smooth and creamy.
Enjoy!
Joy xo
The kitchen gadget i can't live without would definitely have to be my blender
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ReplyHopefully all is well with the comment Thanks
We don’t have a lot of kitchen gadgets, but the one I use the most would be my kitchen scale that I received as a Christmas present. I would love a convection oven. I think the next oven we get will be a convection. With a family of 8, we are regularly cooking on both oven racks, so it’d be great to an oven that evenly cooks. :)
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Love my toaster oven
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Definitely my KitchenAid mixer.
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ReplyYour flat bread looks yummy but I dont have a convection oven. Can I bake the bread in a regular oven?
ReplyHi Simone! Absolutely :) You may have to increase the cooking time as a convection oven takes less time that a regular oven. Enjoy! Heather- Joyous Health team
. Wow, prize microwave is fab. & splendid. 2 fingers snap. It is tight, fly & off the chain. Thank you for the awesomeness, the contest, and generosity. :) Pick me
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I couldn't be without my Vitamix. I use it daily, sometimes twice.
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I cannot live without my stand mixer, nothing fancy but so helpful while baking :)
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ReplyI just followed a link from your sweet potato toasties to this. What could I substitute for the buckwheat flour in the flatbread?
ReplyHey Anita! You could try using red fife, almond flour, oat flour or a gluten-free flour blend! We've never tried it, but those may work. Let us know how it turns out :) Heather- Joyous Health Team
This flatbread came out so delicious! However, my mix seemed a little loose so I added maybe a couple tablespoons extra buckwheat flour and the bread came out pretty dry. Do you think the extra flour was the culprit or is this a dryer bread that's meant to be paired with a spread? Thanks!
ReplyHey Christine! I think the added buckwheat flour was the culprit for the dryness. While this bread is best paired with a spread, they shouldn't be super dry. I hope that helps :) Heather- Joyous Health Team
I absolutely can't live without my food processor! I use it for so much of my cooking--from pesto to hummus to smoothies, even, sometimes.
ReplyI love what you did on the goods definitely a follower now.
Reply