Gluten Free Butternut Squash Flatbread
250g Amisa Buckwheat Flour
230ml water
2 tbsp olive oil
2 tsp instant yeast
For Toppings:
1 butternut squash sliced
4 tsp thyme
1 tsp red pepper flakes
1 tbsp chopped parsley
2 sweet onions, sliced into ¼ half moons
Sage leaves (for garnish)
120ml olive oil
120ml balsamic vinegar
3 tbsp cane sugar
112g shaved vegan parmesan cheese
35g pine nuts
- Begin by creating the dough, mix together the buckwheat flour and yeast in a large bowl, then add the water and oil, mixing until combined.
- Transfer the dough into a clean, lightly oiled bowl, cover it with a damp tea towel, and let it rest for 1 hour.
- Then start to caramelise the onions by heating 1 tbsp of olive oil into a pan and adding the onions. Season with salt and pepper, and let cook for 20-30 minutes whilst stirring occasionally.
- For the balsamic glaze, heat the balsamic and cane sugar in a pan and reduce the vinegar until it reaches a syrup consistency.
- To create the butternut squash topping, preheat the oven to 200°c whilst tossing the butternut squash in a tbsp of olive oil and seasoning with salt, pepper flakes and sage. Place the butternut squash into the oven to roast for 20 minutes, flipping halfway.
- To cook the flatbread, preheat the oven to 200°c and separate the dough into 2 pieces, then roll them onto parchment paper until ¼” thick.
- Place the flatbread into the oven for 8 minutes.
- Remove the flatbread from the oven, add on the caramelised onions, butternut squash, thyme and parmesan cheese, then place into the oven for a further 6-8 minutes or until golden brown.
- Finally, remove from the oven, top with some additional parmesan cheese, pine nuts, sage leaves, parsley, and a drizzle of balsamic glaze, and enjoy!