Dear reader,
This recipe is a nod to a show stopping summer fruit, the fig. At her peak, she brings a natural sweetness, a plump juicy center, a chewy exterior, and a lovely color to the table. This Hot Honey and Fig Flatbread recipe was created to be sure her beauty is never forgotten.
A shareable snack balancing spicy, nutty, salty and sweet, made with a simple, 2-step, gluten-free crust, nut free, and dairy free.
So go on – get figgy with it.
Until next time,
Bridget
Need more gluten free, dairy free party appetizers? Try my Spring Pea and Hazelnut Dip or Spiced Tofu and Date Spring Rolls for more finger food friendly bites.
Hot Honey and Fig Flatbread
Equipment
- Food Processor, Vitamix, or any High Speed Blender
Ingredients
For the Quinoa Flatbread Crust
- 1 heaping cup *tri-color quinoa, soaked in 4 cups of water for at least 6-8 hours (or overnight)
- 2 tablespoons apple cider vinegar
- 2 tablespoons dry italian herbs blend or any combination of dry oregano, basil, thyme, rosemary, marjoram
- 2 teaspoons salt
For the Flatbread Toppings
- 1 cup locally sourced honey to make this recipe completely vegan, substitute honey with agave
- 2 chili peppers of your choosing, cut into large chunks I used a combination of jalapeno, red bonnet, and serrano. For mild spice, use only jalapenos. You can also use dried chilis of your choice as well!
- 2 teaspoon red pepper flakes optional, but adds a nice extra punch of mild heat
- 1 tablespoon apple cider vinegar
- 1 cup *vegan feta cheese crumbles
- 1 cup *figs, sliced in half lengthwise I like to use a combination of golden and mission figs
- ½ cup arugula
Instructions
- Preheat the oven to 375°F. Note: If you have a pizza stone, use it! Preheat your oven with the pizza stone in the oven, and simply transfer your baking mat/parchment with the prepared batter directly onto the pizza stone when ready to bake. This will achieve an even crispier bottom crust! And who doesn't love a good crispy bottom.
- Pour the pre-soaked quinoa into a fine strainer or sieve, and drain all excess water.
- Place the drained quinoa, vinegar, herbs, and salt into a high speed blender or food processor.
- Blend on high for 1½-2 minutes, scraping down the sides as needed throughout the process. The end result should resemble the appearance and texture of a thick, sticky pancake batter.
- Pour the flatbread batter onto a baking mat or a sheet of parchment paper. Using a spatula, spread it evenly into a large oval or rectangular shape, about ¼-½ inch in thickness.Note: If the batter is spread too thin, it can easily tear and will be too floppy to hold the toppings. When in doubt, thicker is better!
- Bake for 20-22 minutes, or until the flatbread feels firm to the touch, with a crispy bottom crust.
- While the quinoa flatbread is baking away, place honey, chili peppers, and chili flakes into a small saucepan over medium heat. Stir constantly until the mixture comes to a boil. Continue stirring (to avoid burning/crystallizing) for 4 minutes, Remove the hot honey from the heat and let it cool. Optional: Once cooled, add the apple cider vinegar for a touch of acidity to balance the sweet heat.
- When the quinoa flatbread crust is done, allow it to cool completely. Then, gently run a thin spatula across the bottom of the quinoa crust to be sure there are no remaining spots sticking to the bottom of the baking mat/parchment paper.
- Carefully transfer the crust to a wooden cutting board and top it with generous amounts of hot honey, vegan feta, figs halves, and a sprinkle of arugula. Slice and serve!
Did you make this? Comment below and let me know what you think. Don’t forget to follow @sunnyandspiced on Instagram for more travel eats and plant based recipes.
s & S