While more of us are now baking bread and pizza at home during the Coronavirus social distancing and staying at home, I wanted to share with you a recipe we cooked during our Fall 2019 Sedona Plant-Based Cooking Retreat. This recipe will give you an option if you live in an area where you are not able to purchase yeast at this point, or if you don’t normally keep yeast in your pantry.
For the flatbread, roast some vegetables, create a simple nut sauce, and enjoy a nice meal with your family. During our retreat we enjoyed cooking with beautiful local food grown by Whipstone Farm in Paulden, Arizona and The Soil & Seed Garden at The Farm at South Mountain in Phoenix.
Enjoy your flatbread with roasted veggies, hummus, tomatoes, salsa, or even a drizzle of olive oil. And, please share your creations with us on Instagram @plantbasedexperiences #plantbasedexperiences
EXPERIENCE NUTRITIONTM Yeast-Free Quick Flatbread
Simple Ingredients
- 1 ¼ cups sprouted spelt flour
- 1 ½ tsp baking powder
- ¼ tsp sea salt
- 1 ½ tbsp organic extra virgin olive oil (dough)
- ½ cup water
- 1 tbsp organic extra virgin olive oil (spread on dough prior to baking)
Simple Steps
- Place pizza stone into oven. Pre-heat oven to 390 degrees F. Pre-bake stone for about 5 minutes.
- In large glass bowl, with a fork mix dry ingredients: flour, baking powder, salt.
- Add 3/8 cup water and oil until dough forms a ball. Add additional water, as needed
- Knead on a lightly floured surface for 3-4 minutes.
- Flatten out the dough on floured parchment-paper.
- With parchment paper on top of the dough, roll thinly with a rolling pin.
- Carefully move flatbread to pre-heated pizza stone.
- Spread 1 tbsp of olive oil onto the flatbread.
- Bake flatbread for 5 minutes.
- Remove stone from oven.
- Spread hemp seed cream (recipe below) on the top of the flatbread.
- Add roasted veggies to the top of the flatbread. (See two ways to roast veggies below.)
- Cook flatbread for about 8 minutes.
- Garnish with edible flowers.
- Enjoy!
Look at the beautiful, delicious plant-based farm-to-table flatbread intuitively created at our 2019 Sedona Retreat, and a glimpse of beautiful self care meditation at Cathedral Rock to inspire you to pause and take time for you these days.
The Sedona Retreat flatbread features beautiful veggies grown by Whipstone Farm in Paulden, Arizona and flowers grown at the Soil & Seed Garden at The Farm at South Mountain in Phoenix.
Amazing nourishing dinner, with the Farm-to-Table Flatbread at our Fall 2019 Sedona Plant-Based Cooking Retreat.
Mediation. Breathwork. Awe….Omm…at Cathedral Rock. With Patricia Fonseca of Back to Earth Sedona Tours.
ROASTED VEGGIES TWO WAYS
Choose a few of your favorite veggies and one of the following two culinary techniques to roast veggies for your flatbread. For the Sedona Retreat flatbread we roasted beautiful local veggies grown by Whipstone Farm including kohlrabi, cauliflower, radishes, leeks, potatoes, and peppers.
Simple Ingredients
- 5-7 of your favorite veggies, sliced
- 3 tbsp extra virgin olive oil
- 1/2 tsp sea salt
Original Roasted Veggies Culinary Technique
With this technique, we use a flat parchment-paper lined sheet pan. Space the veggies out, not touching. This way, the veggies are cooked from the heat of the bottom of the pan which caramelizes them a little, along with the heat in the oven circulating around them.
To see these roasting veggie technique, click to the Spring Flatbread recipe.
Simple Steps
- Pre-heat oven to 425 degrees F.
- Slice veggies into bite-sized pieces.
- In a bowl, gently coat veggies with olive oil and a pinch of sea salt.
- Place veggies on parchment-lined flat sheet pan, flat side down with veggies not touching.
- Roast for 12 minutes.
- Flip veggies.
- Roast for another 12 minutes.
- Use veggies as flatbread toppings.
Quick Roasted Veggies
A very quick and easy way to roast veggies. Check out this Summer Flatbread and get the steps to quick roast veggies.
- Pre-heat oven to 425 degrees F.
- Place veggies in roasting pan.
- Drizzle with olive oil.
- Sprinkle with sea salt.
- Roast 12 minutes.
- Toss.
- Roast another 12 minutes.
HEMP SEED CREAM
Simple Ingredients
- 1 cup hemp seeds
- 3 tbsp nutritional yeast
- 1 tbsp fresh lemon or lime juice
- Pinch sea salt
- ¼ cup water, adjust for desired creaminess.
Simple Steps
- Pour all ingredients into a mini food processor.
- Blend to desired smoothness.
Hope you enjoy making flatbread in a new way, without yeast, and enjoy it with your family these days. Feel free to share your creations with us on Instagram @plantbasedexperiences #plantbasedexperiences
If you are interested in joining us on a future retreat, please feel free to take a look at our Sedona Retreat page.
By Melanie Albert, Founder & CEO Experience Nutrition Group, LLC, in Phoenix, Arizona. Award-winning cookbook author, speaker, team building, and retreat leader.