Vegan Thanksgiving Flatbread

Vegan Thanksgiving Flatbread

This is the perfect appetizer for your Thanksgiving spread! Made with Let's Do Organic Sweet Potato Flour by @abouttosprout

This deliciously festive flatbread has all of Thanksgivings favorite flavors, butternut squash, cranberry, and sweet potato!

The base is made with Let's Do Organic Sweet Potato Flour, which makes a perfectly crispy flatbread. Enjoy!

Thanksgiving Sweet Potato Flatbread (makes 1 flatbread)

Sweet Potato Flatbread Dough:

• 1 packet active dry yeast

• 1 tablespoon coconut sugar/any granulated sugar will do!

• 1 cup water (110F like bath water, not boiling)

• 2 tablespoons olive oil

• 2 cups Let's Do Organic Sweet Potato Flour

• 1 teaspoon salt

• 2 teaspoons dried parsley

• ½ teaspoon dried thyme

Butternut Squash Base + Toppings

• 3 cups butternut squash, cubed (about 1 medium butternut squash)

• 3 garlic cloves

• 2 tablespoons olive oil, divided

• 2 tablespoons chopped fresh thyme/1 tablespoon dried works too!

• 1 tablespoon maple syrup

• salt & pepper to taste

• 2 cups chopped dino kale

• ½ large onion, sliced

• Squeeze of lemon

• ½ cup dried cranberries

• 1 cup vegan ricotta cheese

Instructions:

1. To make the dough, combine yeast, sugar and preheated water. Mix and let sit for 10 minutes.

2. In a large bowl, whisk together all dry ingredients. With a spatula or wooden spoon stir in the olive oil and yeast mixture. Add water if needed 1 tsp at a time.

3. Work the dough into a ball, put in a clean oiled bowl and cover to let rest for 1 hour.

4. To make the butternut squash base, on a large sheet pan add squash, garlic, 1 tablespoon olive oil and thyme and toss to coat squash. Bake at 400F for 15-20 minutes until squash is tender.

5. Remove from oven and cool for 5 minutes. Then, add all content of the sheet pan into a blender with 1 tablespoon olive oil, maple syrup & salt and pepper to taste. Blend until creamy and smooth. It should be spreadable, not pourable.

6. Time to bake the dough, remove from bowl onto parchment lined sheet pan and flatten into your preferred shape. Bake at 425F for 10 minutes.

7. Make your kale & onions mix. In a pan on medium heat with a bit of oil add onions and cook until translucent and fragrant then add kale with a dash of salt, pepper and lemon & cook until wilted down.

8. Remove dough from oven and top with squash base, onions, kale, cranberries and ricotta. Bake for an additional 4 minutes.

9. Enoy!