Friday, November 23, 2012

Cranberry Cinnamon Flatbread (Grain-Free, Dairy-Free, Egg-Free, Nut-Free, Refined Sugar-Free)

Let's talk almond flour. There are a lot of blogs that have almond flour recipes. My cookbooks have a whole chapter dedicated to it. It's an amazing flour that creates light, tender baked goods, and if I could only bake with one flour, that would be it.

That being said, almonds cause an instant reaction for me in the way of face flushing, itching, and digestive problems. It took me a while but I finally came to terms with this and stopped trying to use it. This was quite a disappointment since I had just developed a bunch of recipes for the cookbook and had many more in development that will probably wither away in my recipe development pile.

Until now.

My friend, Amy Munson, likes to make my yeast-free English muffins with pumpkin seed flour instead of almond flour. Her sister, Laura, is almond-challenged like I am so she got creative and started grinding pumpkin seeds into flour for almond flour recipes.

The result?

Just as good as the original. Possibly better.

So here's the deal. For this recipe, you take about 2 cups of shelled raw pumpkin seeds and grind them in a food processor or blender until they look like flour. That will make about 2 cups of flour, which is a little bit more than you'll need for this recipe. Mine wasn't super finely ground and I definitely found a few un-ground pumpkin seeds here and there. For this recipe, it's not a big deal because it's not a fussy recipe. At all.





































The original recipe that I adapted was from my cookbook and so I included exact gram amounts. This time? I just threw the recipe together quickly, barely measuring the flour and starch. I knew it was the type of recipe that would hold up to sloppy measuring.

And I was right.

I'll tell you a secret. I didn't measure the salt, cinnamon, cranberries or sugar either. Just threw some in and then guesstimated for this recipe. Seriously. Have fun with it. Don't want to use cranberries? Try another dried fruit. How about making it savory with rosemary and thyme? Play around.

Life isn't that serious and neither is baking.




































Cranberry Cinnamon Flatbread (Grain/Dairy/Egg/Nut/Refined Sugar-Free) Print Me

Soft and chewy inside with a crispy exterior, this pumpkin seed flatbread has a hint of sweetness from the dried cranberries and a sprinkling of sugar. You can use whatever type of granulated sugar you prefer for this recipe, including coconut palm sugar or xylitol. 
 

Yield: One 12 x 14 inch rectangle 
Ingredients:
1 3/4 cup pumpkin seed flour 

3/4 cup plus 3 tablespoons arrowroot starch
(sub: potato or tapioca starch)
2 1/2 teaspoons guar gum
or xanthan gum
4 teaspoons baking powder (grain free baking powder recipe) 

½ teaspoon fine grain sea salt 
1/2 teaspoon ground cinnamon
1 1/2 cups water 

¼ cup olive oil
1/2-1 cup dried cranberries 
1-2 tablespoons granulated sugar (coconut palm sugar, xylitol, sucanat, etc.) 

Directions:

  1. Preheat oven to 400 degrees F. Liberally grease a cookie sheet (approximately 12 x 14 inches) and set aside.
  2. In a large bowl, whisk pumpkin seed flour, arrowroot starch, guar gum, baking powder, salt and cinnamon.  
  3. Stir in water and oil until well mixed. Stir in cranberries.
  4. Spoon the dough onto the middle of the cookie sheet. Using a spatula, spread the dough until it almost reaches all four corners of the sheet. It can be about half an inch thick, but no more. If it's too thick, it won't bake inside. It will be really sticky, but this is how it should be! Sprinkle with sugar. Bake for 30-35 minutes, until it begins to get golden brown on top.  
  5. Let cool, then cut into slices.
Best when eaten fresh from the oven, but leftovers can be stored in an airtight container in the fridge for days or frozen for later use. 

Note: These cannot be made without guar gum or xanthan gum, although you're welcome to experiment

This post is linked to Mom's Test Meal Mondays

7 comments:

gfe--gluten free easily said...

What great news on pumpkin seeds, Iris! Ali had used pumpkin seed flour long ago that she was given to review, but it's great to know that you can make your own so easily. And it's good to know that the seeds don't have to be perfectly ground for success, plus that the recipe is "giving" in other ways, too. Your flatbread looks yummy! :-)

xo,
Shirley

Cyndee said...

I'd like to try this recipe and I'm hoping its great. I have one question. The pics look like it comes out thin. However, the recipe says it should be an inch thick in the pan. Does it shrink that much?

Iris said...

Good question, Cyndee. It doesn't shrink at all. I guess I have a bad perception of what an inch is! I'll go fix that.

KellciaDesigns said...

wondering if I can sub out another seed as pumpkin seeds dont agree with me in any texture. also the gum gar, is there a sub for that?? I dont have access to that ingredient (I live overseas, and importing it is not an option) thanks!! looks yummy!

Iris said...

KeliciaDesigns- The only other flour I've tried this with is almond flour. Beyond that you'll have to experiment and see. As for guar gum, if you can't get that or xanthan gum, you're at a bit of a loss. I've tried making these without and haven't cracked that code yet. Although I'm still trying...

Shelly Richardson said...

Made this bread this morning, subbed raisins for cranberries (I'm allergic) and it is so yummy! We ate almost the whole pan! So glad to know about the pumpkin seeds as almonds give me migraines!

Iris said...

So glad you liked it, Shelly!

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