Nothing quite says summer like longer days and casual outdoor gatherings shared with friends and family, under the hot summer sun. The one major seasonal difference from the rest of the year, though, in my mind, are cravings. I’ve said before that I crave carbohydrates, especially anything doughy, or crusty, pretty much all the time – and summer is no exception. Add in allergies to gluten and the contradicting cravings for less filling, and cooling foods, and this creation was born.
Incorporating tart yogurt, fresh avocados, bright herbs, berries, and lemon zest, and this innovative flatbread combines all of our favorites into an allergy-friendly treat perfect for summer, every occasion, and any meal. Light and beaming with fresh produce, it’s versatile enough to serve as an appetizer, dessert, or even for breakfast. Play with what’s in season for endless summer variations.
I am excited to have this recipe be featured in the Spring 2017 edition of Conscious Lifestyle Magazine. To learn more about their beautiful online community as well as where to source their printed editions, click here.
Makes 1, 10 inch flatbread
2 cups all-purpose or pizza mix gluten-free flour or:
1 cup brown rice flour
½ cup sorghum flour
½ cup tapioca flour
¾ cup warm water, or room temperature coconut water kefir
¼ cup coconut or milk-based thick greek-style yogurt
1 tablespoon ghee or coconut oil
1 teaspoon baking powder
1 teaspoon raw honey or coconut nectar
½ teaspoon baking soda
½ teaspoon sea salt
Additional yogurt or ricotta cheese spread, approximately ½ cup
A small bunch of fresh mint and/or tarragon
Seasonal berries such as blackberries and raspberries
Additional honey, optional
Combine flatbread dough dry ingredients and mix well. Add softened ghee or coconut oil, honey, and yogurt, along with warm water or coconut kefir, and mix well. Using very clean hands, combine well until a dough is formed. If required add small amounts of water until the dough is firm but not flaky, without sticking to the hands. Additional flour can be added if the dough is too wet. Allow to rest in a kitchen towel covered bowl at room temperature for at least 2 hours. After 2 hours you can prep to roll out your dough or store in an airtight container in the fridge for 12-24 hours.
Once ready to roll out your flatbread, preheat your oven to 350 degrees Fahrenheit. Grease a cookie sheet or pizza pan, or cut parchment paper to fit.
Use additional flour to roll out the dough. Either using a rolling pin or hands, roll or press your dough into an oblong oval shape about ¼ inch thick. You can use your fingers to create a thicker crust if desired.
Bake for approximately 25-30 minutes until golden brown. Allow to cool for about 20 minutes before topping.
Apply a thick layer of yogurt to your flatbread crust. Lay larger leaves tarragon and basil directly to the yogurt. Next slice your avocado as you wish and layer. Slice fresh berries, drizzle honey if desired, and add additional herbal sprigs, leaves, and edible flower petals. Lastly add a splash of lemon juice and zest and a sprinkle of salt. Serve right away and enjoy.
Summer heat got you craving something more refreshing? Check out last summer’s post for Flesh and Seed: a cooling cantaloupe milk smoothie.