Olives and Cranberries Stuffed Flatbread with Avocado Spinach Basil Pesto(Paleo, Vegan, AIP)

 I sometimes wonder if I could indeed have completed one year on Paleo/AIP if I had not come across cassava flour! Although I have embraced many different types of foods and cuisines in the last twenty years since moving to the United States, one thing that I can still not have enough of is ‘curry’! Yes I need my curry, ma’m and I need something to dunk into that curry you know? Rice and curry or Rotis and curry!  Gosh that first couple months on AIp was tough when I just ate a lot of steamed / boiled yuca.  Was finally so glad to come across Cassava flour via Instagram. And even more thrilled when I realized I could make tortillas aka rotis aka parathas with them!

Yes, once I got a handle on that, there has been no looking back!  Cassava rotis, Cassava parathas stuffed with veggies, cassava tortillas for any kind of tacos. Agreed that it is some amount of work to make these but since I was so used to making the Indian whole wheat rotis on a regular basis for my family that making a few cassava ones additionally didn’t amount to too much work. Besides, I make the dough for a batch of 8-10 tortillas/rotis. And then cook them on an ‘as needed’ basis. The dough stays in the fridge for 3-4 days without any issues.

And lately I noticed a couple AIP flatbread recipes by some AIP bloggers.  One of them was for Flatbread Pizza by The Unskilled Cavewoman.  Ever since coming across this recipe, I was thinking of trying a version for myself.  Last week I had some left over dough that I had made for making cassava rotis/tortillas.  Now this is a dough I make every week. Here’s my video for making the cassava rotis/tortillas.

I make it slightly differently than the recipe by ‘The Unskilled Woman‘.  One of these days I will try her recipe too.  But anyways, since I had the dough left, I had an intense desire to try making a flatbread with it.  I decided to first just add some red onions and olives to it since they are my favorite toppings for pizza. I just spread the dough flat on a baking tray and added the toppings. The flatbread came out awesome. I just had it with some herbed extra virgin olive oil.

And then I made it again for the second time this week!. As I started making it, I thought of adding a few cranberries too!  And then while it was baking in the oven, I decided to whip up a sauce to spread on top. I was thinking something ‘pesto like’. But then I saw the avocado and decided it would be ‘creamy avocado and basil’. Then I thought of throwing in spinach too since I always try to incorporate as many vegetables as possible into every meal!

The flatbread came out so delicious – loved biting into the cranberries and olives.  And don’t forget the red onions. They are the star! You cannot skip them!  And the pesto cum sauce complemented it perfectly.!  I cleaned up everything in like 5 mins!  I did not even want to waste time taking too many pics 🙂

Sharing this recipe at the Paleo AIP Recipe Roundtable hosted by Phoenix Helix.

Olives and Cranberries Stuffed Flatbread with Avocado Spinach Basil Pesto(Paleo, Vegan, AIP)

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

A tasty grain free flatbread made with cassava flour and stuffed with olives and cranberries

Ingredients

    For making the dough:
  • 1/2 cup cassava flour
  • pinch or 1/8 tsp sea salt
  • 1 tbsp olive oil
  • 1/2 cup hot water (that has been boiling)
  • About 2-3 tsp extra virgin olive oil additionally
    For the toppings:
  • 1/2 cup chopped olives
  • 1/4 cup chopped red onions
  • 1/4 cup chopped cranberries
    For the pesto sauce:
  • 1/2 of a ripe avocado
  • 1/4 cup fresh basil
  • 1 small clove of garlic (optional)
  • 1 cup spinach
  • 2 tbsp water
  • 1/4 cup extra virgin olive oil
  • pinch or 1/8 tsp sea salt
    For herbed dipping oil:
  • 1/4 cup extra virgin olive oil
  • 1/4 tsp dried basil
  • 1/4 tsp dried parsley
  • pinch sea salt

Instructions

  1. Pre heat oven to 425 deg F.
  2. Take a large mixing bowl and add the cassava flour, the salt and oil to it. Then add half of the hot water and stir using a spatula to wet the flour. Then add all the rest of the water and the extra olive oil. Knead using your hands to form a smooth dough.
  3. Line a baking tray with Al foil and brush liberally with the olive oil. Place the dough on this tray and flatten it using your fingers to form a rectangle / flatbread like shape. Pierce lightly with a fork.
  4. Place the toppings on top and again press to get them inside the dough.
  5. Place tray in the oven and bake at 425 F for about 10-12 mins until the bottom is crispy. Take out and brush again with olive oil on top and bake again for another 3-4 mins.
    For the sauce:
  1. Add all sauce ingredients to food processor or blender and blend till smooth and creamy. Check for salt and add more if needed.
    For the herbed dipping oil:
  1. Mix all ingredients together in a small bowl.

Notes

I use Anthony's Goods Cassava flour. If you use a different brand, then the dough consistency and consequently the consistency of the flatbread may come out different.

https://indusinternationalkitchen.com/2017/11/olives-cranberries-stuffed-flatbread-avocado-spinach-basil-pestopaleo-vegan-aip.html

 

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3 thoughts on “Olives and Cranberries Stuffed Flatbread with Avocado Spinach Basil Pesto(Paleo, Vegan, AIP)

    1. Hi Ronit, you are welcome! CASSAVA FLOUR is a great alternative for folks who are grain free. It is comparatively low in carbs and can replace regular flour in most recipes. Make sure you get cassava flour and not tapioca flour though since they are both slightly different – cassava flour has the fiber of the root too whereas tapioca flour only has the starch.

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