Hello! *waves* I have something wonderful to share with you today! On Labor Day I was gifted with a large basket of tiny tomatoes from my mother in law, and I wanted to think of something lovely to do with them, seeing as they were a special treat for us. Usually, you don’t buy little tomatoes in large quantities, you just buy a pint and then put them on your salad and that’s the end of it. But, I didn’t want to miss this really great opportunity to capitalize on how many of them there were! You won’t be disappointed with the results!
I’m always a little fearful when I label something “gluten-free” that you might think it means “really difficult to make and tastes like chip-board”. But I want to reassure you that it doesn’t mean that at all! This flat bread was inspired by a few different things from the summer, and it’s taken this little push with the tomatoes to get the ideas all together in one place. Ideas are very useful, but not if you just let them go unused.
The worst thing I’ve found about blogging recipe ideas is that it’s easy to get sort of worried over wanting to share something really extraordinary or quirky or made with some super-rare ingredient that you had to fly around the world and ride a yak to get. And really, I stay away from too many food blogs or recipe magazines and things because yes; they can give you inspiration, but oh my goodness, they can also make you feel like you might never come up with anything worth publishing and will never have an original thought ever. And that’s just untrue.
One of my favorite places to be inspired for recipes I might try to make up is when I’m away from home. Even at the grocery store. You’ll see something new or try something new, and then it gives you an idea for something else to try.
I don’t think that there’s such a thing as writer’s block. I think it just must mean that you don’t really have anything to write about. (I’m not sure who said that, but I agree with them. The one time I thought I might have a little writer’s block it turns out I didn’t, I just wasn’t really excited about anything particular to write about). Anyway, back to the flat bread!
In the summer we went to a wedding in Calgary, and while we were there we visited some friends and drove into Banff, which is a provincial park. On the way to Banff (the town) is Canmore. I’d never been to any province west of Ontario, so I was really excited to see what all of these places would be like, and Canmore was such a neat place (at least what I saw of it during our hour there to eat lunch). We stopped at a restaurant called the Rocky Mountain Flatbread Company. So, of course we tried a flatbread. It was so good, and at the time I had thought it would be fun to come up with my own version.
The second part of the inspiration came from the frozen food section in the organics aisle. I saw this pizza shell in a box and it said it was made with flax. I like flax, and so I thought I’d save myself the $7 or whatever price it was to buy the frozen shell, and come up with something all my own.
Tomatoes are filled with antioxidants and vitamins and good things for you, but I feel like even if they were nutritionally useless like iceberg lettuce, I would still eat them because they’re so good! (I feel like iceberg lettuce is just a generous name for lettuce that taste like nothing and is made predominantly of water). These tomatoes were an especially great treat because they came from a backyard garden and have never been waxed or sprayed with any chemical or strange thing. Food that has made it to your table without chemical spritzing or fertilizing deserves extra praise, because I always feel like it might be more persevering that other foods, or somehow more hardy. And, there is a sense of accomplishment having eaten foods not grown in weird patented chemical things.
(Basil is a hardy backyard plant, and these sprigs came from our yard to lend a hand. Fresh herbs and spices always make food seem special.)
Glorious Bruschetta-Style Tomato Flax Flatbread
Preparation Time: 1.5H
Cook Time: 15-20 minutes
- 1/3 C Warm water
- 1 tsp Active dry yeast
- 1 tsp Honey
- 1/2 C Water
- 2 tbsp Olive oil
- 2 tsp Honey
- 1/2 tsp Sea salt
- 1 tsp Baking powder
- 1/2 tsp Xanthan gum
- 1/3 C Flax meal
- 1/4 C Potato starch
- 1 C Chickpea (Garbanzo) flour
- 1/8 C Flax seeds
- 3 tsp Chia seeds
- 1/4 C White rice flour
- 2 C All-purpose gluten-free flour
For the Bruschetta-Style Topping:
- 3 C grape/cherry tomatoes, sliced in halves or quarters
- 4 tsp Extra Virgin Olive Oil
- 2 tsp Balsamic vinegar
- 1/2 C Packed basil leaves
- Salt and Pepper to taste
- 1/4 tsp Crushed red pepper flakes (optional)
- 2 tsp Maple syrup
- Turkey pepperoni
- Bell peppers
- In a small bowl, combine the first three ingredients (warm water, yeast and honey), stir thoroughly, and set aside to allow to yeast to activate for approx. 10 minutes.
- In a large mixing bowl, combine the remainder of the water, the olive oil, honey and salt and combine in the activated yeast, mixing thoroughly.
- Thoroughly mix in the remainder of the ingredients for the flatbread except for the all-purpose gluten-free flour. Once all the other ingredients are thoroughly incorporated, knead the flour in using your hands. Knead the dough for approx 5 minutes. (Unlike bread containing gluten, this dough will not become springy when kneaded, it will remain relatively firm).
- Cover the dough with a tea towel or paper towel, and allow it to proof (rise) for approx. 30-40 minutes, until it has risen a little.
- While the dough is proofing, combine the ingredients for the bruschetta-style topping and allow them to sit together in the bowl to marinate the tomatoes a little.
- Preheat the oven to 350F.
- Remove the dough from the bowl it has been resting in and roll it out into a flat circular shape between two pieces of parchment. The dough may split a little, but it can easily be pressed back together using your fingers.
- Transfer your dough on the bottom piece of parchment used for rolling it out to a round baking pan (the fewer times the dough is moved, the less likely it will be to break).
- Top the dough with your tomato mixture, and any of the optional toppings (or add some of your own! We used the turkey pepperoni as a treat!)
- Bake the flatbread in the oven for 15-20 minutes, until the bottom is golden brown and the tomatoes are cooked.
- Allow to cool a little prior to serving, and then slice and serve warm or cool.
- Save any leftovers in the refrigerator/freezer.
(This is how your yeast should look once it’s activated. Be careful; if your water is too hot, it will cook the yeast and it won’t rise).
I hope you enjoy this recipe as much as we did! The leftovers didn’t last too long in our house! You can even make the dough ahead and freeze it or store it for a short period in the refrigerator.
Let me know how it turned out for you! Send me a photo on Twitter, or leave a message on the Facebook page! We love to hear how everyone is doing! In the comments below let me know what your favorite toppings for this are! I’m always looking for new ideas!
Don’t forget to check out our new Testimonial page to hear how other clients have been helped by BIE (it was so exciting to receive them too!). If you have your own testimonial that you would like to be added to the page, send it to me!
I’d challenge you to take charge of your health today. Don’t wait until you feel like you’ve got everything together before you book. We are here to help. Book now! And if you’re curious, come and learn What to Expect at Your First Appointment!
This recipe is an excellent way to still eat well if you’re trying to give your body a rest from wheat/gluten. What’s Going on with Wheat?
Take care, and have a great day!
Latest posts by Lindsay (see all)
- The time I achieved my (vegan) butter tart goals! (Encouraging Recovery Update) - March 18, 2016
- The time I walked forever…in a blizzard…with a cane. (A story of overcoming and kind GO Transit riders) - March 4, 2016
- The time I wanted to quit the gym (Recovery Update and Encouraging Bunny update) - February 26, 2016