What you need: For flatbread 1 cup almond flour 1/2 cup garbanzo bean flour 1/4 tsp course sea salt 1/4 tsp baking soda 1 tbsp fresh rosemary, chopped 1/2 tsp garlic powder 1 tbsp plus 1 tsp olive oil, divided 1 tsp apple cider vinegar 1 large egg- preferably pasture raised, organic and vegetarian feed. olive oil sea salt for topping
For topping 1/2 cup organic cherry or heirloom tomatoes, sliced in quarters 1/4 cup onion, thinly sliced 1/4 cup red onion, chopped 1/2 avocado, chopped 1/4 cup hummus- I used Whole Foods store brand course salt and freshly ground pepper
Method: Preheat oven to 350 degrees and line a baking sheet with parchment paper. In a large bowl, combine the flours, sea salt, baking soda, rosemary and garlic powder. In another bowl mix the tablespoon of oil, egg and the vinegar. Then slowly add to the flour mixture and stir until well incorporated. knead the dough and form into a ball and flatten on the prepared baking pan. About 1/4 inch thick. Rub additional olive oil and sea salt on top, sprinkle some extra rosemary if you wish and bake 15 minutes. While it is baking, sauté your onion and red pepper in remaining oil until the onion is slightly translucent about 4-6 minuets. Remove the bread from oven and top to your liking! And enjoy this insanely yummy, gluten and almost guilt free flatbread with a class of chilled white wine!