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:
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1 packet active dry yeast
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1 tablespoon coconut sugar/any granulated sugar will do!
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1 cup water (110F like bath water, not boiling)
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2 tablespoons olive oil
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2 cups Let's Do Organic Sweet Potato Flour
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1 teaspoon salt
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2 teaspoons dried parsley
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½ teaspoon dried thyme
Butternut Squash Base + Toppings
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3 cups butternut squash, cubed (about 1 medium butternut squash)
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3 garlic cloves
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2 tablespoons olive oil, divided
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2 tablespoons chopped fresh thyme/1 tablespoon dried works too!
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1 tablespoon maple syrup
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salt & pepper to taste
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2 cups chopped dino kale
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½ large onion, sliced
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Squeeze of lemon
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½ cup dried cranberries
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1 cup vegan ricotta cheese
Instructions:
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To make the dough, combine yeast, sugar and preheated water. Mix and let sit for 10 minutes.
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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.
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Work the dough into a ball, put in a clean oiled bowl and cover to let rest for 1 hour.
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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.
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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.
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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.
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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.
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Remove dough from oven and top with squash base, onions, kale, cranberries and ricotta. Bake for an additional 4 minutes.
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Enoy!