Gluten Free Honey Fig Ricotta Flatbread
There are three things about this gluten free Honey Fig Ricotta Flatbread 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.
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 ingredients. 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?
Start with some fabulous honey like Wholesome! Organic Honey 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.
- 2 tablespoons flax seed 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)
- ½ cup Wholesome! Organic 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
- Coarse 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 teaspoons 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 sprigs 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 sprig 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.
*If you prefer use 2 large eggs instead of the flaxseed meal and 6 tablespoons of warm water.
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