Leek in every single form this week and I can assure you will love this one! It’s almost a kind of pizza that makes you good inside and out! Body and soul are happy after this Lunch/Dinner.
Try to make this one and be sure to be powdered by the leek greens and comforted by the warm, freshly baked taste of the flatbread!
LEEK FLATBREAD
WHAT YOU WILL NEED:
for 4-6 people
CRUST:
- 300g cauliflower(or cauliflower stalks)
- 200g cooked white beans( canned also works)
- 90g buckwheat flour (almond or oat flour also work)
- 1 tablespoon tapioca starch(or maizena)
- 1 teaspoons psyllium husk
- 1 tablespoon ground flax seeds
- 1 tablespoon baking powder
- 1 teaspoon salt
LEEK filling :
- 2 whole Leeks(green and white parts)
- 1 tablespoon olive oil
- ½ teaspoon salt
- Pinch of dried herbs(such as thyme and rosemary)
- 1 cup vegan cream(homemade or industrial such as almond, coconut, soy, oat…)
- 1 ½ teaspoon mustard
- ½ teaspoon Apple Cider Vinegar
- Optional: ½ cup crushed walnuts and/or smoked tofu…
HOW TO:
Place the cauliflower and white beans in a food processor and blend until it becomes a thick paste;
Transfer the mix to a large bowl and combine the rest of the ingredients.
Open the “pizza” dough with the hands over a baking paper in a oven proof tray and bake at 180°C for about 30-40 minutes
Meanwhile, chop the leeks, crush the walnuts and/or chop the smoked tofu;
Heat a frying pan with olive oil and fry the Leeks with the salt and herbs for about 1 minute. Turn down the heat, cover the pan and let it simmer for about 10-15 minutes until it gets tender and juicy.
Add the vegan cream, mustard and apple cider vinegar to the leeks and adjust salt;
Top the baked flatbread with the leek cream and some crushed walnuts and/or smoked tofu;
Bake it for 10 minutes at 180°C before serving. It’s best when served warm.
This recipe freezes well, so you can portion the leftovers and freeze for about 3 months or keep it in the fridge for about 3-5 days;