Happy Labor Day. Making it even happier is we’re into Whole Grains Month, celebrating the whole range of whole grains, from amaranth, the It whole grain of the moment, to old friends like brown rice and oats. They’re cheap, sustainable and sustaining. I could go on. In fact, I was going to go on and write a Labor Day/Whole Grains Month blog post when I got an email from Anna Thomas.
Add to the many reasons I love Anna — she’s all about the value add. She’d already contributed a spectacular guest blog for the debut of My Favorite People, My Favorite Recipes, shared her exquisite (and easy) whole grain flatbread recipe from her new book Vegan, Vegetarian, Omnivore. But she emailed because she wanted to give you a sense of what you can do with the flatbread — use it a giftwrap your favorite vegetables in pastry for a stylish gallete, enjoy a conduit for hummus or your favorite dip. Swap out the rosemary for a sprinkling of cumin and fennel seeds for a more Middle Eastern flavor. It’s versatile, it dresses up everything. Don’t take it from me, here’s Anna’s recipe for rosemary flatbread with truffle honey. Veganize it in a nanosecond with agave or Bee Free Honee, and save the bees, too.
Thank you, Anna, for showing how delicious and versatile whole grains are, for doing the Labor Day labor for me. I don’t know about you but I’m taking the day off to celebrate.
Rosemary Flatbread with Truffle HoneyThis is one of those unexpectedly perfect appetizers. Truffle honey is a traditional Italian product, honey infused with the flavor of white truffles, and a marvelous surprise -- sweet and earthy at the same time, with the intense flavor of the truffles coming right through. It really works with the savory flatbread. Tear off a piece of bread, best still warm from the oven, drizzle a bit of honey on it and eat it as you sip your chilled Prosecco. If you don’t eat honey, try a drop of agave for that savory-sweet kick. Either way -- yum. Recipes adapted from Vegan Vegetarian Omnivore by Anna Thomas. Copyright © 2016 by Anna Thomas. With permission of the publisher, W. W. Norton & Company, Inc. All rights reserved.
- 1 large batch Olive Oil Bread Dough
- extra virgin olive oil for brushing the loaves
- 11 ⁄2 Tbs. chopped fresh rosemary or 1 Tbs. dried rosemary
- Maldon sea salt to taste
- freshly grated Parmigiano Reggiano optional
- fresh ground black pepper
- Truffle Honey or agave nectar
- Prepare the Olive Oil Dough as usual, and when it is ready to roll out, cut the ball of dough in half and roll each half out to a circle or oblong, a bit thicker than a pizza.
- Lay the rolled out dough on oiled baking sheets. With a sharp knife, cut a few slashes across right through the dough, several inches apart and stopping an inch or two short of the edge. Pull the ends of the dough gently to open up the cuts just a little. Cover the dough circles with kitchen towels and leave them to rise again for about 45 minutes; they will puff up slightly.
- Preheat the oven to 400 ̊. Brush the flat loaves gently but generously with olive oil, then sprinkle them with the chopped rosemary, a little sea salt, and some grated Parmesan cheese if you like. Grind on a little black pepper.
- Bake the loaves for about 20 minutes, until they are golden on top and sound hollow when the bottom crust is tapped. Slide them from their pans onto racks to cool slightly..
- Serve the flatbread on a large cutting board, letting everyone tear off pieces and drizzle on some of that honey or agave...
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