The other day in a whim I bought some fresh figs, they were discounted and forlornly looking for a home on the shelf of my local supermarket and so I took pitty on them. I have never used fresh figs before though I have come across plenty of recipes over the years that do, so I was keen to try.
I have previously posted the flatbread inspired experiments below with success so it seemed like a good opportunity for my figs too...a sweet and salty Mediterranean vibe!
The basic GF flatbread (the one that started it all off)
10 min pizza
Fruity coconut sweetbread
...or rip up and double-bake the basic flatbread to make these crazy crunchy croutons!
The basic flatbread recipe works both with GF flour mix and spelt (spelt is a little lighter) so feel free to use the flour combos you are most familiar wih, similarly I anticipate that any dairy-free yoghurt (or regular for non-vegan) could be used here though I have only tried soy.
Slice the flatbread into fingers or wedges for a great summer salad topper or to accompany a dip. I loved the more unusual sweet and salty flavour, and the moist squidgy fig pieces.
Recipe: Fig and Olive Flatbread- gluten free
Makes 2 flatbreads
100g GF self raising flour (I used Doves Farm mix which contains rice, potato, tapioca, maize and buckwheat flours) or regular flour/spelt if non GF
1 tsp dried thyme or rosemary
2 tsp balsamic vinegar
75g vegan yoghurt
2 fresh figs- quartered
Handful of olives- sliced
Coconut oil to glaze
Prepare the figs and olives and set aside.
Mix the flour and dried herbs and salt in a medium bowl then add the yoghurt, balsamic vinegar and water and stir through, using your hands at the end as necessary. This should result in a lovely soft dough.
Divide the dough into 2 equal sized pieces and form circular patties with your hands approx. 1cm thick. Dust lightly with a little more flour if they are quite sticky to touch. Lay on the parchment lined baking sheet.
Press the fig and olive slices cut side up into the dough. Drizzle or brush the surface of the dough patties with a little melted coconut oil and then sprinkle with the sea salt
Bake in a pre-heated oven at 200C for approx. 20 mins until the tops are slightly golden and fruit caramelised. Serve immediately.
For further guidance on making gluten free choices please see this post.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.