1. HONEY FIG RICOTTA FLATBREAD - GLUTEN FREE
There are three things about this gluten free recipe I would like to mention. In no
particular order, here I go:
Figs
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?

2. 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 Honey Fig Ricotta Flatbread
Ingredients
Crust

3. *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.
Toppings
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
Directions
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.

4. 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.
Want to know more about your favorite Gluten Free Recipe or how to avoid being
bothered by Celiac with our range of Gluten Free Recipes which are made from Gluten
Free raw material feel free to visit us at: http://www.simplygluten-free.com