Tuesday, 22 October 2013

Fig and Olive Flatbread

Whoa, Mama. This stuff is *good*. I discovered the best recipe for gluten free vegan flatbread from the blog of Including Cake.  http://www.includingcake.com/

I love that these are not drenched in  oil. Not that I am against oil, but GF vegan baking does tend to be rather oil heavy. These are made with soya yoghurt and come out light and pillow-y and delicious.

They are just a variation of her plain flatbread which we eat at least once a week. Spiderman says I am genetically incapable for cooking a recipe exactly as it says, but the only thing I did was double it because I knew one flatbread each simply would *not* be enough.

Here is the plain flatbread recipe: http://www.includingcake.com/home/cludingcake.com/2012/01/super-simple-gluten-free-flatbread.html



How I did it with doubling:


Fig and Olive Flatbread

Preheat your oven to 200C/400F

Line a baking sheet with parchment paper.

200g GF flour (could use regular flour) 200g flour is about 1.5 cups plus a TB more.

3 tsp baking powder

1 tsp xanthan gum (only if GF)

4 tsp balsamic vinegar (lovely vinegar!)

1.5 tsp dried rosemary

½ tsp dried thyme

2/3 cup plain yoghurt

¼ cup water

handful of olives, slices

2-large or 4 small fresh figs thinly sliced

(smoked) sea salt


1. Sift the flour and mix with dried herbs.

2. Add yoghurt, balsamic vinegar and water and stir until a sticky dough forms.

3. Using wet hands diving into 4 parts and flatten into circular patties approximately half an inch thick.

4. Gently press in the olives and figs

5. Spritz with olive oil and sprinkle with sea salt.

Bake for around 20 minutes until tops are golden and fruit is caramelised.


Eat and swoon.

1 comment:

  1. We grew some figs this year! Our tree actually put out about 6!