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

 

Tuna masala cakes with a coconut crust (Gluten Free, Whole30, Egg Free)

  I have made a lot of different type of patties. In India we also liked to call them cutlets. Vegetable cutlets, Chicken cutlets, Shrimp cutlets and Beef Cutlets.  They all have almost a similar base – mashed potatoes, onions, garlic, some spices and then dipped in egg wash and coated with bread crumbs. Shallow fried to get a crispy crust and a soft inside. Ooh my mouth is watering!

Now that I am on a grain free and egg free diet, the above recipe wasn’t going to be of much use to me. But if you know me, you will know that I don’t give up that easily! A few months ago, I made Beef Cutlets that were grain free and egg free by using tapioca flour and shredded coconut. And since then I had been using this technique for a lot of other things – Crispy Calamari being another such recipe.

Tuna had been on my mind for the longest time. But somehow never got around to making Tuna cutlets until now.  Last week I finally rectified that. And I am SO GLAD I decided to make these Tuna cutlets. OMG! These are I think the best patties/cutlets/cakes of all the different ones that I have made over the years. These are to die for! Seriously, I made a small batch of 6 cutlets and I ate almost 4 in one sitting!

Then I felt guilty and so made another batch the next day so I could share with the family and the kids absolutely loved it too! The crispy coating imparted by the shredded coconut and the soft interior with the shredded tuna mixed with just the right amount of spices, makes eating these cakes an incredibly delightful experience that every foodie needs to indulge in! Now I did add potatoes to this and so this is not Paleo. However, you could easily sub mashed yucca for potatoes in this same recipe. As for me, I LOVE potatoes and although I limit the quantity of starch I have, once a week I do like to cook something with potatoes in it. (actually it ends up being chicken and potato curry almost every week:) )

Tuna Masala Cakes with a coconut crust (Gluten Free, Whole30, Egg Free)
Author: 
Recipe type: Appetizer
Cuisine: Fusion, American, Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Scrumptious tuna and potato cakes mildly spiced with Indian spices with a crispy coconut coating
Ingredients
  • 2 cans 4.5 oz each of shredded tuna (in water or olive oil - I prefer olive oil)
  • 2 small or 1 medium size boiled potatoes (about 1 cup when mashed)
  • 1 tbsp coconut oil
  • ½ of a red onion, chopped fine
  • 2 cloves of garlic, chopped fine
  • 1 tsp freshly grated ginger
  • 2-3 fresh curry leaves(optional)
  • ½ tsp turmeric powder
  • ¼ tsp kashmiri chilli powder (or a pinch of cayenne pepper)
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • ½ tsp sea salt or as needed
For the crust:
  • 2 tbsp cassava flour(see Notes)
  • pinch sea salt
  • ¼ cup plus 2 tbsp water
  • about 1 cup dry shredded coconut (I used Bob's Red Mill)
  • Coconut Oil for shallow frying
Instructions
  1. Drain the water or the oil from the can of tuna and add the tuna to a large mixing bowl. Peel the potatoes and mash them well. Add to the bowl with the tuna. Keep aside.
  2. In a small pan, add the coconut oil and the onion. Saute for about 2 mins and then add the chopped garlic and the grated ginger and the curry leaves )if adding). Saute for another 1 min. Lower heat and add all the spices. Sir well for 30 secs and turn heat off.
  3. Add this onion and spices mixture to the bowl with the tuna and potatoes. Sprinkle the sea salt on this mixture (before adding salt make sure tuna is not very salty and accordingly lower amount of salt if needed). Now using a masher or your hands mix everything well to incorporate the onion and spices with the potatoes and tuna. The mixture should resemble a dough like consistency at this point.
  4. Shape into about 6-8 patties (depending upon size of patty). Keep patties aside.
  5. In a small mixing bowl, add the cassava flour and water and mix to get a batter. Keep this aside.
  6. In a plate, add the shredded coconut.
  7. Heat a frying pan with a layer of coconut oil (just enough for shallow frying)
  8. When the oil gets hot, turn heat to medium and then dip each patty into the cassava batter coating it fully with batter and then dip it in the plate with the shredded coconut to get he coconut coating. Place the patty on the pan. Repeat similarly for all the patties.
  9. Cook each patty for about 2 mins on one side until golden brown. Flip and cook the other side. Drain on paper towels to remove excess oil. Serve warm!
Notes
For a Paleo version, substitute mashed yucca in place of potatoes. For AIP version, in addition to using mashed yucca, omit cayenne pepper, cumin and garam masala and replace with cinnamon powder. You can use tapioca flour instead of cassava flour in this recipe but you may need to add a bit more water to get a slurry.