CRANBERRY AND THYME JACKFRUIT W/ SWEET POTATO FLATBREAD
In collaboration with my great mates at Amazonia Co, I have created this super simple flatbread with delicious stewed jackfruit. You can even make mini flatbreads and pile the topping high and serve them as hors d'oeuvres. The recipe was inspired by a dish I experienced at Bayleaf cafe in Byron Bay. My family loved this recipe and I know you will too!
~ Featuring Amazonia’s original Tender Jack ~
1 medium sweet potato peeled, steamed, add to a blender with 1/4 cup water, blend until smooth and reserve 1 cup of the mix to make the flatbread.
1 cup spelt flour
1 cup quinoa flour
1/2 tsp baking powder
1 cup Amazonia Orignal Tender Jack
3 tbsp tomato passata
1/4 cup apple juice
2 tbsp olive oil
1/4 cup dried cranberries
2 tbsp thyme leaves
1 tbsp liquid aminos
Salt and pepper to taste.
Roasted potato discs
store bought or home made pesto
Start by making the flatbread, sift all the dry ingredients together, add in the potato puree and mix together to form a dough. Roll out the dough onto a floured surface. Heat a large griddle pan or BBQ, add a good drizzle of olive oil then add the dough to the pan, cook on both sides on medium heat for about 10 minutes. While it cooks prepare the jackfruit.
Add all jackfruit ingredients to a saucepan and simmer for 5 minutes, allowing some of the liquid to reduce.
Preheat oven 200C. Take the cooked flatbread, spread over the toppings starting with about 3 tbsp of tomato passata. Cook for about 15 minutes. To serve drizzle over the pesto, almond feta and fresh herbs.