Gluten Free Honey Fig Ricotta Flatbread

by Carol Kicinski on November 4, 2011

Gluten Free Recipes | Honey Fig Ricotta Flatbread There are three things about this gluten free recipe I would like to mention. In no particular order, here I go:


They are in season now, they are tender, sweet, plump and jammy. While most of the other fall fruits are crisp and cold, these babies are kind of contrary with their soft, warm, downright sexy lusciousness. I can’t get enough of them. So head on out to the market and grab some of the beauties while they’re still in season.   Seriously.  Don’t dawdle.

Almond Flatbread

This gluten-free recipe which is also grain-free, egg-free, dairy-free, and vegan for flatbread crust is a fabulous base for all sorts of ingredient. Really, anything you can imagine can go on to this versatile canvas. For this recipe I add some minced rosemary for a woodsy, herbal undertone that goes great with the figs and rosemary honey but you can add any kind of herbs and spices, garlic, a touch of agave for sweetness – the list goes on. Your imagination and pantry are the only things holding you back. Eggs are not an issue for me personally but I decided to make this egg-free because I love the addition of extra fiber in this high protein dough, but if you prefer you can use 2 large eggs in the recipe instead of the flaxseed meal and warm water. Don’t you just love recipes as versatile as this?

Rosemary Honey

Start with some fabulous honey like Wholesome Sweeteners Organic Fair Trade with its caramel, floral notes and gently heat with a couple sprigs of fresh rosemary – the rosemary infuses into the honey and the result is a rich, warm, thick syrup that is not only terrific for pan roasting the figs in this recipe but can be used alone drizzled over fresh figs, apricots or cheese; it is a great addition to your autumn cheese platter. Imagine it drizzled over polenta cake or brushed onto chicken as it roasts. Ah, the sweet possibilities are endless.

Combine all these elements into a flatbread and it is the perfect autumn treat that can be served as an appetizer, dessert or with a salad for a sophisticated weekend lunch. And since it is the weekend, maybe you can add a glass of crisp white wine to go along with that lunch.

To keep this recipe vegan just use Raw Blue Agave instead of the honey and leave out the cheeses; you can substitute the ricotta with some vegan cream cheese or cashew cream like this recipe from my friend Amy.

Gluten Free Recipes | Gluten Free Honey Fig Ricotta Flatbread

Gluten Free Honey Fig Ricotta Flatbread



*2 tablespoons flaxseed meal
6 tablespoons warm water
3 cups almond flour
1 ½ teaspoons kosher or fine sea salt
½ teaspoon baking soda
1 tablespoon fresh rosemary, finely minced
¼ cup olive oil (or any kind of oil you like)

*If you prefer use 2 large eggs instead of the flaxseed meal and 6 tablespoons of warm water.


½ cup Wholesome Sweeteners Organic Fair Trade Honey
2 sprigs fresh rosemary
1 pint fresh figs, stems and tough ends removed – quartered and diced
1 – 15 ounce container part skim or full fat ricotta cheese (or fresh ricotta), at room temperature
1 cup baby arugula
Course sea salt
Freshly ground black pepper
Parmesan cheese – a few shavings as garnish


Preheat oven to 350 degrees.

In a small bowl stir together the flax seed and warm water and let sit for 5 minutes or until the mixture gels up.

In a large mixing bowl combine the almond flour, 1 ½ teaspoon of salt, baking soda and minced rosemary. Add the flaxseed meal mixture (or eggs) and oil and stir to mix. The dough with be kind of wet and sticky. Dump the dough onto a piece of parchment paper large enough to cover a baking sheet. Top with another piece of parchment and roll until you have a rectangle about ¼ inch thick. Bake for 25 – 30 minutes or until the crust is lightly brown and firm.

While the crust is baking heat the honey with the rosemary springs over medium heat. Add the figs and stir, continue to cook for 4 -5 minutes or until the figs are warmed and the honey has thickened slightly. Take off heat and reserve. Leave the rosemary spring in to infuse the honey.

When the crust is done, spread with the ricotta and then layer on the arugula. Using a slotted spoon, spoon the figs over the top of the flatbread then drizzle the honey over the figs. Sprinkle with some sea salt and black pepper and a few shavings of Parmesan cheese. Cut or break into pieces and serve.


A gluten free recipe that makes 1 flatbread, approximately twelve by fourteen inches.

Ready for dessert?

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Categories:    Breads
  • InTolerant Chef

    Oh how gorgeous! As lovely to look at as I guess it would be to eat!

    • Carol Kicinski

      Thank you so much!

  • Ricki

    That looks amazing. I don’t even like ricotta and I want a piece!

    • Carol Kicinski

      Haha Ricki – I think you would like it more with cashew cream :)

  • Cara

    Love the sound of the almond flour flatbread – what a great base for so many inspired toppings…!

    • Carol Kicinski

      That’s what I love about creating recipes Cara – I like to see what others come up with as well.

  • jas

    Oh my lord this looks amazing!

    • Carol Kicinski

      Thanks Jas!

  • Janne

    Can’t wait to try this tonight it looks delish! And thank you for sharing your lovely recipes with us, I especially love that you give vegan alternatives and that you haven’t used any veggie gums (my body reacts the same to all veggie gums as it does to gluten and eggs), although we are not strictly vegan we love gluten free & vegan recipes!

    • Carol Kicinski

      Thanks for your kind words Janne. While I can’t be all things to all people I do try to be considerate in my recipes for people with other food restrictions as well as gluten. Enjoy!

  • Helene

    You always have exciting recipes. I love this flatbread.

    • Carol Kicinski

      Thanks Helene! Such a compliment coming from you!

  • Maggie

    Wow Carol, this sounds delicious. I can’t wait to try it! Thanks for the egg-free recipe :) xo

    • Carol Kicinski

      Thank you Maggie! xo,c

  • Amy @ Simply Sugar & Gluten-Free

    Hi Carol!!

    Yum as always!! I often wish you lived closer so I could invite myself over for lunch. Thanks so much for mentioning my raw cashew cream recipe.


    • Carol Kicinski

      Oh I wish we lived closer too! How fun would that be? Thank you for your great recipe!

  • Kim (Cook It Allergy Free)

    I think I will hop that plane with Amy and show up at your house for lunch, too! That looks unbelievable! What an absolutely amazing combination of flavors. Hmm.. I am thinking of a lot of things to use that flatbread crust for too!

    • Carol Kicinski

      Yes! Come! Quickly! xo,c

  • jess white @athriftyfoodie

    mmm i love figs on pizza. this just looks just amazing!!

    • Carol Kicinski

      Thank you Jess!

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  • C&T

    This looks wonderful! Amazing!

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  • Cassidy @ Cooking Gluten (& Dairy) Free

    Mmmm… this flatbread looks amazing! I’m going to bookmark this and make it this week!

    • Carol Kicinski

      Thanks Cassidy!

  • Chelsey

    Hey I just tried the recipe, and the flatbread looks nothing like yours, I followed this to a T and it’s crumbly? Any help would be great.

    • Carol Kicinski

      Hmm, sometimes almond meal can result in crumbly finished products especially if it doesn’t have enough liquid or rolled too thin. Humidty can always make changes in the end result of baked goods, I am wondering if you might need to add a touch more water? I live in Florida nad it is very humid here. ALso the freshness of the almond flour could effect it,I store mine in the freezer to keep it fresh. The other factor is oven temps can vary widely. I am going to suggest making sure the dough is sticky, maybe lowering the oven a temp a tad (25 degrees) and checking on it close to the end of the cooking time. Also try making it a bit thicker, more like 3/8th instead of 1/4 inch thick. Also realize that a flat bread with almond flour will never have the consistancy of one made with flour – it is lovely but not the same. Still, it shouldn’t be crumbly. Let me know if this helps.

  • Chelsey

    To fix it last minute I brushed it with beaten eggs and olive oil and that seemed to have held it together this time. I live in calgary Alberta and it is really dry here so maybe next time I will add some more water and perhaps an egg! It tasted reapply amazing though! I also used truffle goat cheese from salt water springs with light ricotta. And I put onions and gluten free genoa salami. It’s brilliant hopefully next time the flatbread will turn out a bit better! Thanks for the recipe this site is brilliant!

    • Carol Kicinski

      It sounds like the humidty was probably the issue and if eggs are not an issue for you then yes, use eggs instead of the flax and water, eggs are always a better binder. And may I just say, your version sounds AMAZING! Thanks for reporting back and your kind words!

  • Chelsey

    Sorry to be a pain but how do you figure out nutritional value on something like this? Carbs, protein, sugars…ect?

  • Nicole

    Is it possible to make/under-cook a few crusts/flatbreads maybe a night before and then freeze it?

    • Carol Kicinski

      Hi Nicloe, I have not tried it but I can’t see why not – let me know your experience if you try. Enjoy!

  • Jamiee

    Hi – could you use dried figs instead of fresh?

    • Carol Kicinski

      Hi Jamiee, I don’t see why not! Enoy.

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  • Alexa

    This was so delicious and such a treat, especially great because of how easy it is to make. I kept it vegan and used the cashew cream (however, didn’t read the 2nd part of the recipe correctly and forgot to refrigerate cream before using so it was a bit heavier than I wanted it to be) but overall came out so delicious. I have been having it for breakfast!

    • Carol Kicinski

      Thanks Alexa, so happy you enjoyed it!

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