Roasted Butternut Grain-Free Flatbread with Almond Ricotta
Holy cow you guys. This was inspired by a pizza we had for my birthday last month @truefoodkitchen and I have to say, it’s a pretty close swap! The only AIP reintro needed are almonds for the Ricotta.
And let me just say, Almonds have been something I’ve really wanted to reintroduce! I’m happy to say I’m able to tolerate them (so far), because this ricotta is pretty much my new reason for living. Dang, it goes with everything! This recipe will give you more than you need for the flatbread, so you’ll have some left to experiment with!
•1 1/4 cup Cassava Flour
•1 tbsp Nutritional Yeast
•1/2 tsp Sea Salt
•1 tsp garlic powder
•1 tsp onion powder
•1 tbsp grass-fed gelatin
•3 tbsp water
•4-5 tbsp coconut oil, melted
•4 tbsp coconut milk
•Almond Ricotta (below)
•Roasted Butternut Squash (below)
•Roasted Garlic (below)
•2 green onions, finely sliced
•1/3 cup dried cranberries
•Heaping handful of Arugula
•Extra Virgin Olive Oil for drizzle
Preheat oven to 425.
In a mixing bowl, combine the cassava flour, nutritional yeast, and seasonings.
In a small pot, add the water and sprinkle the gelatin across the top. Allow it to set for about 5 minutes, then warm the mixture over medium heat. As it melts, whisk thoroughly to prevent clumping.
Add the gelatin mixture, 4 tbsp coconut oil and coconut milk to the dry ingredients. If more moisture is needed, add the additional coconut oil.
Mix thoroughly, then knead together into a ball of dough.
Place the dough-ball on a piece of parchment paper, then cover with a second piece of paper. Use a rolling pin to toll the dough out to just under 1/4” thick. Remove the top layer of paper.
Transfer the dough and bottom piece of parchment paper to a baking sheet and bake for approx 10 minutes until it begins to “firm” up a bit.
Remove from oven, and use about 2 tbsp of the almond ricotta (below) as sauce. Drizzle with a bit of Extra Virgin Olive Oil.
Top with the butternut squash (below), minced garlic (below), green onion and cranberries.
Return to oven for approx 5 minutes, until edges of flatbread have begun to brown slightly.
Remove from oven and top with fresh arugula and a few “dollops” of almond ricotta!
•2 cups raw almonds, blanched
•1 cup water
•2 tsp lemon juice
•1 tsp sea salt
•1/4 tsp garlic powder
Soak the almonds in filtered water overnight.
Pour off the water and place the almonds in a high powered blender.
Add the water, lemon juice, salt and garlic.
Process on high until smooth but still has the slightly “lumpy” texture of traditional ricotta.
Pour into a large cheese cloth and squeeze excess moisture out, then place in the fridge to cool for at least an hour.
BUTTERNUT SQUASH AND GARLIC
•1 small butternut squash
•3 garlic cloves, minced
•1 1/4 tbsp extra virgin olive oil, divided
•2 tsp sea salt
Heat oven to 425.
Slice the butternut squash in half them remove seeds. Carefully peel the outside to remove skin.
Chop into cubes or ribbons. Coat he pieces with 1 tbsp of olive oil.
Mince the 3 cloves of garlic and coat with the remaining olive oil.
Place the squash and garlic in oven safe pans. Roast the garlic for just a few minutes until it’s fragrant but not totally browned. Roast the butternut squash until it can he pierced with a fork, approx 15-20 mnts.
***TIP*** cook the flatbread, squash and veggies simultaneously to save time!!