Herbed Crispy Flat Bread W/ Chicken, Arugula & Mango-Strawberry Salsa (Grain Free)For the flat bread:1 1/2 cups finely ground blanched almond flour (such as Honeyville)*1/4 teaspoon sea salt1/4 teaspoon baking soda1/2 tablespoon of fresh chopped rosemary1/4 - 1/2 teaspoon garlic powder1 tablespoon ghee (or oil of choice)1 teaspoon apple cider vinegar1 large eggmore ghee and coarse sea salt for toppingCashew Cheese: Ingredients & recipe below (You could also sub w/ricotta or a goat cheese spread)Toppings: Ingredient list and instructions below*I cannot garuntee the out come of the flat bread if made with Bob's Redmill (coarse grind) or Trader Joes(brown skins included) almond flours. My recipes are based on fine ground BLANCHED almond flours, which you can purchase online throughHoneyville or Nuts.com. These brands are also significantly cheaper than Bobs Redmill and are certified gluten free.Directions: In a large bowl, combine the flour, salt, baking soda, rosemary and garlic powderAdd the tablespoon of oil, evenly rubbing it into the flour mixture with your fingersAdd the egg and the vinegar to the flour mixture, mixing till well combined. If though dough seems a bit sticky, don't worry. Knead it a little longer and let it rest for a minute or two.Divide the dough into 2 or 3 balls (Of course you could also so just one large flat bread as well, I like mine really thin and find splitting the dough up makes this easier)Roll out the dough between two pieces of parchment paper to at least 1/8 inch thick. Sometimes I even go thinner. Carefully peel off the top layer of parchment paper. If you try to patch any tears, use oiled fingers. Using your fingers, gently spread some ghee or other oil on top of the rolled out dough. I'm pretty generous with my ghee! Work carefully, the dough is VERY fragile at this point.Sprinkle with some coarse sea salt.Note: It helps to start by pressing the dough into the shape you want with your hands first. I like mine oblong. Usigng a fork, poke the dough, evenly all around, Try not to tear it. Bake each flat bread on a cookie sheet in a 350 degree over for about 10 minutes. Baking times will vary depending on individual ovens, so keep an eye on it. Almond flour can burn quickly. The 'bread' should be golden. Turn the cookie sheet half way through baking if you notice that it is not baking evenly.Let cool completely before moving. Remember the flat bread can be quite fragile....that's what makes it taste so light and crispy. So be gentle, especially during assembly.To assemble, carefully spread some of the cashew cheese (or even use ricotta or farmers cheese) evenly over the bread. Add the arugula, chicken and finally the salsa. Season with coarse salt and cracked pepper. Cut into wedges or squares and Serve.For the Cashew CheeseCashew Cheese is just a 'cultured' nut paste really. It has a tangy taste like a cross between ricotta and cream cheese. The probiotic powder allows the cashew paste to culture, giving it that tangy taste. It also makes the nuts easy to digest and makes it a great source of good bacteria. Make at least one day ahead of time.1 1/2 cups raw cashews1 cup filtered waterthe contents of 1-3 probiotic capsules (at least 10 billion organisms)Place everything in a blender, blend till smooth (this make take awhile, depending on your blender)Transfer to a bowl and set in a warm place, like an oven with the light on for at least 16 hours. This recipe makes more than needed, however it keeps for up to 5 days in sealed container and can be used for many other recipes like ranch dressing, tzatziki, dipping fruit and much more. Feel free to half the recipe.For the toppings:1 mango, diced (about 1/2 cup)1/2 cup strawberries, diced up1/2 cup purple onion, diced1/4 cup spring onionjuice of half a lime (or more to taste)a handful of cilantroCoarse salt and cracked pepper to tasteArugula1 roasted chicken breastCombine prepared topping ingredients in a bowl. Stir till well combined. Thinly slice roasted chicken. Wash and pat dry the arugula.Assemble and serve. Enjoy!

Herbed Crispy Flat Bread W/ Chicken, Arugula & Mango-Strawberry Salsa (Grain Free)For the flat bread:
1 1/2 cups finely ground blanched almond flour (such as Honeyville)*
1/4 teaspoon sea salt
1/4 teaspoon baking soda
1/2 tablespoon of fresh chopped rosemary
1/4 - 1/2 teaspoon garlic powder
1 tablespoon ghee (or oil of choice)
1 teaspoon apple cider vinegar
1 large egg
more ghee and coarse sea salt for topping

Cashew Cheese: Ingredients & recipe below (You could also sub w/ricotta or a goat cheese spread)
Toppings: Ingredient list and instructions below

*I cannot garuntee the out come of the flat bread if made with Bob's Redmill (coarse grind) or Trader Joes(brown skins included) almond flours. My recipes are based on fine ground BLANCHED almond flours, which you can purchase online throughHoneyville or Nuts.com. These brands are also significantly cheaper than Bobs Redmill and are certified gluten free.


Directions: 


In a large bowl, combine the flour, salt, baking soda, rosemary and garlic powder

Add the tablespoon of oil, evenly rubbing it into the flour mixture with your fingers

Add the egg and the vinegar to the flour mixture, mixing till well combined. If though dough seems a bit sticky, don't worry. Knead it a little longer and let it rest for a minute or two.

Divide the dough into 2 or 3 balls (Of course you could also so just one large flat bread as well, I like mine really thin and find splitting the dough up makes this easier)

Roll out the dough between two pieces of parchment paper to at least 1/8 inch thick. Sometimes I even go thinner. Carefully peel off the top layer of parchment paper. If you try to patch any tears, use oiled fingers. Using your fingers, gently spread some ghee or other oil on top of the rolled out dough. I'm pretty generous with my ghee! Work carefully, the dough is VERY fragile at this point.
Sprinkle with some coarse sea salt.


Note: It helps to start by pressing the dough into the shape you want with your hands first. I like mine oblong. 

Usigng a fork, poke the dough, evenly all around, Try not to tear it. Bake each flat bread on a cookie sheet in a 350 degree over for about 10 minutes. Baking times will vary depending on individual ovens, so keep an eye on it. Almond flour can burn quickly. The 'bread' should be golden. Turn the cookie sheet half way through baking if you notice that it is not baking evenly.


Let cool completely before moving. Remember the flat bread can be quite fragile....that's what makes it taste so light and crispy. So be gentle, especially during assembly.


To assemble, carefully spread some of the cashew cheese (or even use ricotta or farmers cheese) evenly over the bread. Add the arugula, chicken and finally the salsa. Season with coarse salt and cracked pepper. Cut into wedges or squares and Serve.


For the Cashew Cheese
Cashew Cheese is just a 'cultured' nut paste really. It has a tangy taste like a cross between ricotta and cream cheese. The probiotic powder allows the cashew paste to culture, giving it that tangy taste. It also makes the nuts easy to digest and makes it a great source of good bacteria. 

Make at least one day ahead of time.
1 1/2 cups raw cashews
1 cup filtered water
the contents of 1-3 probiotic capsules (at least 10 billion organisms)

Place everything in a blender, blend till smooth (this make take awhile, depending on your blender)
Transfer to a bowl and set in a warm place, like an oven with the light on for at least 16 hours. This recipe makes more than needed, however it keeps for up to 5 days in sealed container and can be used for many other recipes like ranch dressing, tzatziki, dipping fruit and much more. Feel free to half the recipe.

For the toppings:
1 mango, diced (about 1/2 cup)
1/2 cup strawberries, diced up
1/2 cup purple onion, diced
1/4 cup spring onion
juice of half a lime (or more to taste)
a handful of cilantro
Coarse salt and cracked pepper to taste

Arugula
1 roasted chicken breast

Combine prepared topping ingredients in a bowl. Stir till well combined. Thinly slice roasted chicken. Wash and pat dry the arugula.

Assemble and serve. Enjoy!

original recipe the urban poser

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