Crispy Mushroom Flatbreads

GF DF RSF PB
Serves: makes 2 large flatbreads

Ingredients:

FOR THE GF FLATBREADS

1 1/2 cups YES YOU CAN Gluten-Free Self Raising Flour
1/2 cup coconut yoghurt or plant-based Greek-style yoghurt
1 tbsp olive oil
1 tsp sea salt
1/2 tsp garlic powder
1/2 tsp dried rosemary 

FOR THE GARLICKY CASHEW CREAM
1 cup soaked cashews (soaked 2+ hrs or boiled 10 mins)
1/2 cup filtered water
1 garlic clove
Juice and zest of 1 lemon
1/4 tsp sea salt

FOR THE TOPPINGS
1 red onion, thinly sliced
1 tbsp olive oil
1 cup baby spinach
1/2 pack DJ&A Shiitake Mushroom Crisps (crushed for garnish)
Fresh thyme or rosemary (to finish)

Method:

Make the flatbread dough. In a bowl, mix the YES YOU CAN flour, salt, herbs/spices, yoghurt, and olive oil until a soft dough forms. Knead lightly in the bowl for 1 to 2 mins until smooth. Divide into 2 equal portions, roll each into a ball. On a floured surface, roll each ball out into a 5mm thick oval or round shape. Set aside covered with a tea towel while you prep toppings. Pan-cook each flatbread on a hot non-stick frypan for 1 to 2 mins per side before baking for extra chew and flavour.

To make the garlic cashew cream, blend cashews, water, garlic, lemon juice and zest, and sea salt in a high-speed blender until smooth and creamy. Set aside.

Heat olive oil in a frypan over medium heat. Add sliced onion and sauté for 8 mins until caramelised and soft.

Preheat the oven to 200°C (390°F). 

Place flatbreads on a lined tray. Spread generously with cashew cream, top with spinach and caramelised onions. Bake for 12 to 15 mins until edges are golden and the base is slightly crisp.

Remove from the oven. Scatter over crushed DJ&A Shiitake Mushroom Crisps and fresh herbs. Slice and serve hot — perfect with a salad or extra cashew dip on the side.