| 15 | 01:00:00 hour(s): minute(s) : second(s) |
|
| Ingredients | Minutes | Calories |
| Preparation time | Cooking time | Servings |
| 00:10:00 hour(s): minute(s) : second(s) |
00:50:00 hour(s): minute(s) : second(s) |
9 |
| 300 | Grams | Self-rising flour (some extra for dusting) |
| 2 | Pinches | Salt |
| 300 | Grams | Coconut yogurt |
| 1 | Teaspoon | Baking powder |
| 3 | Tablespoons | Olive oil |
| 600 | Grams | Red Onions slices |
| 1 | Tablespoon | Olive Oil |
| 1/4 | Teaspoon | Salt |
| 1 | Tablespoon | Balsamic vinegar |
| 2 | Teaspoon | Maple syrup |
| 150 | Grams | Cherry tomatoes, halved |
| 8 | Medium | Figs, Sliced |
| 150 | Grams | Spicy mix microgreens (ex: Mustard seeds, Kale, and Purple Vienna Kohlrabi seeds) |
CARAMELIZED ONIONS
1. Heat the oil in a pan then sauté the onions for 15 minutes.
2. Season with salt.
3. Add the vinegar and maple syrup; cook for another 5 minutes.
FLATBREAD DOUGH
1. Preheat the oven to 180c.
2. Combine all of the dough dry ingredients in a bowl then stir in the yogurt.
3. Dust a surface with flour then gently knead for 8 minutes.
4. Rest the dough for 10 minutes.
5. Divide the dough into 8 balls and then roll a piece of the dough out into a circle.
6. Heat 1 teaspoon of olive oil and place your rolled-out dough into the frying pan and cook each side for 2 minutes.
TOPPINGS
1. Put caramelized onions onto the flatbreads and spread well.
2. Top them with 50g of dairy-free feta crumbles, cherry tomato halves, and fig slices, then bake them in the preheated oven for 7 minutes.
3. Take the dish out of the oven, top it with a bundle of mixed microgreens, crumble the remaining feta cheese, and season with plenty of freshly ground pepper.
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