What’s for dinner? A hectic evening where you’re pressed for time doesn’t necessarily mean ordering pizza. Keep this herbed almond flatbread recipe up your sleeve, made with roasted veggies and cashew cheese, when you need a meal that’s both simple and satisfying. Read on for an option to make this tasty dish dairy-free.
Cultured veggies are making a comeback. There’s been a major increase in people fermenting them at home — because they’re affordable and so darn easy.
- 1 tbsp. chia seeds
- 1 1/2 cups blanched almond flour
- 1/4 tsp. Celtic sea salt
- 1 clove garlic, minced
- 1 tsp. fresh thyme, chopped
- 1 tsp. fresh rosemary, chopped
- 1 tbsp. ghee*
- 1 tsp. apple cider vinegar
- Preheat oven to 375°F.
- Place chia in a bowl, and cover with three tablespoons of warm water. Allow it to sit for 15 minutes until the chia releases its gel.
- Beat almond flour, salt, garlic, herbs, and ghee together until it forms a coarse dough. Beat in soaked chia and apple cider vinegar. Form the dough into four balls.
- Roll out the dough between two sheets of parchment paper until about 1/8 inch thick. Note that the dough is very fragile and can tear easily, so handle it with care.
- Gently lift the top piece of parchment paper off, then place the flatbreads onto a baking sheet or baking stone, and bake for 10 to 12 minutes. Allow the flatbreads to cool completely, then top with cashew cheese and roasted vegetables.
*Dairy-free? Substitute coconut oil for ghee in this flatbread recipe.
Whenever possible, cook with coconut oil, butter, or ghee (and olive oil on low temperatures). Ghee is clarified butter, the oil of butter with the milk solids removed. (It’s the milk solids in regular butter that contain those harmful hormones and antibiotics.) Ghee is less mucus-forming than butter and contains no lactose (milk sugar), so it’s ideal for anyone on an anti-candida diet.