Paleo Honey Onion Flatbread

This paleo honey onion flatbread offers a golden, crispy canvas of opportunities: savory cashew cheese peppered with chopped chives, a splattering of caramelized onions, and delicate seasonal squash blossoms glistening with the drizzle of Manuka honey.

Paleo Honey Onion Flatbread Crust:

  • 1 cup Bob’s Red Mill arrowroot flour
  • 1/3 cup Bob’s Red Mill coconut flour
  • 1/2 cup Bob’s Red Mill almond flour
  • 1/2 teaspoon pink Himalayan or Celtic sea salt
  • 1 teaspoon dried rosemary (for flavor)
  • 1/4 teaspoon ground fennel seed (for flavor)
  • 1/2 teaspoon ground garlic powder (for flavor)
  • 1 tablespoon nutritional yeast
  • 5 tablespoons cashew milk (see recipe here)
  • 1 pasture-raised egg
  • 1 tablespoon apple cider vinegar
  • 5 tablespoons extra virgin olive oil

Cashew Cheese Spread:

  • 1 cup raw cashews, soaked overnight (directions below)
  • 3 tablespoons homemade cashew milk (see recipe here)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon mustard
  • 2 cloves garlic, crushed
  • 1/4 cup nutritional yeast
  • 1/8 teaspoon turmeric
  • Pinch of pink Himalayan or Celtic sea salt
  • 3 tablespoons chopped chives

Toppings:

  • 1 yellow onion, medium dice
    • 1 tablespoon avocado oil
    • Pinch of pink Himalayan or Celtic sea salt
  • 15 squash blossoms (optional given they are a seasonal item)
    • 1 tablespoon olive oil (if using blossoms)
  • 1 tablespoon Manuka honey
  • Additional chopped chives for a final flourish

Equipment/Materials: 

  • Oven: preheated to 450
  • Baking Sheet
  • Parchment Paper
  • Food processor
  • Pastry brush
  • Saucepan

Instructions:

Preheat the oven to 450.

Begin by preparing the cashew cheese spread. Place 1 cup raw cashews in a bowl and add as much water as needed to completely cover the nuts. Soak the nuts, uncovered, for 4 hours, or overnight if desired. Drain the soaked cashews and rinse with water. Place the drained cashews, cashew milk, olive oil, fresh lemon juice, apple cider vinegar, mustard, garlic, yeast, turmeric and pinch of salt in a food processor and mix until smooth. Remove the spread and fold in the chives. Refrigerate until later use.

To make the crust, in a medium bowl, use a fork to mix the dry ingredients together. In a separate bowl, whisk together the wet ingredients, then pour them into the dry ingredient bowl. Incorporate until fully combined. Line a baking sheet with parchment paper. Divide the dough into three uniform balls, allowing enough space between them on the baking sheet for kneading. Press each dough ball into a very thin crust. This can be achieved by laying an additional (smaller) sheet of parchment paper (or plastic wrap) on top of each dough ball, pressing down on top of the paper (or plastic), enabling you to achieve a uniform crust thinness without the dough sticking to your hands. Repeat this for each of the three crusts, which should all fit on one baking sheet.

Bake the flatbreads for 20 minutes until golden-brown, with crisp edges. You may want to rotate the baking sheet half-way through the baking process to ensure equal distribution of heat and crispiness.

As the crust is baking, remove the cashew cheese spread from the refrigerator allowing it to start to come to room temperature. If using squash blossoms, wash and pat them dry. Using the pastry brush, paint each blossom with olive oil, then set aside. Additionally, chop the onion in a medium dice. Heat 1 tablespoon avocado oil in a saucepan over medium-low heat. Saute the onions and a sprinkle of salt for 10-15 minutes, stirring frequently to brown the onions. Remove from heat once finished and set aside.

To prepare the flatbreads, remove the crusts from the oven after 20 minutes of baking. Coat each flatbread evenly with the cashew cheese spread. Evenly distribute the cooked onions on top of the cheese spread. Return the flatbreads to the oven for an additional 5 minutes. Remove from the oven and arrange the blossoms on top of the cheese spread. Return to the oven for a final 5 minutes (total cooking time: 30 minutes).

To garnish the flatbreads, remove the flatbreads from the oven after 10 additional minutes of baking and drizzle local honey on top of each flatbread. Garnish with additional chopped chives, if desired. Slice and serve hot.

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