This is a great way to enjoy a crunchy, savoury, and sweet all at the same time. Almond Oat Flatbread With Tomatoes & Basil Cream is packed with protein, fibre, and healthy fats, making it a great option for anyone on a diet.
by Shaheen Allotment 2 Kitchen
Almond Oat Flatbread With Tomatoes & Basil Cream
Ingredients
Almond oat flatbread Ingredients
- 3/4 cup almond meal*
- 3/4 cup oat flour*
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp ground flax
- 3 tbsp water, if necessary
- 1 tbsp olive oil
- 1-2 tbsp chopped fresh herbs (optional)
Basil cream**
- 1/2 cup cashews, soaked at least 30 minutes and drained
- 1/2 cup water
- 1/2 tsp salt
- 12 handful of fresh basil
Toppings
- 1-2 large tomatoes, thinly sliced
- 1 handful of fresh basil leaves
- basil cream
Instructions
Preparation
- For the flatbread, preheat the oven to 180°C/350°F. In a small bowl, stir together the flax and water and set aside to thicken. Combine all the dry ingredients in a medium bowl, (almond meal, oat flour, baking powder, salt, and herbs if used).
- Add the flax mixture and olive oil and stir well to combine. I find it easiest to use my hands. If it is a little dry and crumbly add a little extra water, half a tablespoon at a time until it comes together into a dough. It should be a little bit sticky.
- Roll out between two sheets of parchment paper until fairly thin (2mm-ish) and shape into an oblong (or whatever shape you like!). Remove the top sheet of parchment paper and bake for 20-25 minutes, until just beginning to turn golden at the edges and firm to the touch.
- Prepare the basil cream while the flatbread is baking. In your Optimum high-speed blender, simply blend all the ingredients until completely smooth. Pour into a bowl and refrigerate to store. Once the flatbread has finished baking, arrange the sliced tomatoes on top, drizzle generously with the basil cream and scatter over the basil leaves.
- Grind whole almonds or oats in your Optimum high-speed blender to make meal and flour **You will not need all the basil cream but leftovers are great as a dip for crudités or a pasta sauce with a little nutritional yeast stirred in.
- by Shaheen Allotment 2 Kitchen www.allotment2kitchen.blogspot.co.uk
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