Let’s have one last hurrah for summer! Now we’re into September I fear we may have to accept that summer is pretty much over. Luckily we have tomatoes a good way into September so we can go on living the good life for a bit longer.
Not that autumn’s bad of course. There were some gorgeous apples and pears at the farmers’ market on Sunday (my new local!)…and kale is also coming back into season!
But let’s just take a moment to contemplate the beauty of the tomato. These stunners weren’t actually farmers’ market produce but were more home-grown! They were in the veg delivery from my Mum’s garden along with those carrots that got made into my Maple-Orange Roasted Chickpeas and Carrots. Not all of the tomatoes were hits this year. A couple of the new varieties we tried turned out a little lacklustre and mealy, but these big beefsteak tomatoes were really juicy and flavourful. They were the perfect topping for my flatbread.
I’m calling this a flatbread but it’s pretty different to your typical “bread”. It’s ultra easy to make. No waiting around for rising or kneading dough involved, just a few simple, wholesome ingredients- almonds, oats, flax, salt and a touch of olive oil. I added some chopped herbs I had hanging around in the fridge but they’re entirely optional.
It bakes up nice and crisp and, though it’s fairly delicate, it’s sturdy enough to be able to pick up a wedge and eat it with your hands. I’m absolutely in love with the nutty flavour and can see myself baking up a double or triple batch and turning it into a thick cracker of sorts to serve with hummus or nut butter. Yum.
You really could top it with anything. The sweet sweet tomatoes and basil were a beautiful contrast though and this basil cream is unbelievably simple (just 3 ingredients, including salt!) and makes it all even more delicious.
It doesn’t look particularly large but it’s very filling so is perfect to serve two along with a big green salad.
Ingredients
- 3/4 C Almond meal (just grind whole almonds in your food processor or high-powered blender)
- 3/4 C Oat flour (I also make my own, just grinding whole oats in my blender)
- 1/2 tsp Baking powder
- 1/4 tsp Salt
- 1 Tbsp Ground flax + 3 Tbsp Water + 1-2 Tbsp Water, if necessary
- 1 Tbsp Olive oil
- 1-2 Tbsp Chopped fresh herbs (optional)
- 1/2 C Cashews, soaked at least 30 minutes and drained
- 1/2 C Water
- 1/2 tsp Salt
- Handful of Fresh basil (I used 12 medium-large leaves)
- 1-2 Beefsteak or other Large slicing tomatoes, thinly sliced
- Handful of Fresh basil leaves
- Basil Cream
Instructions
- Preheat oven to 180C/350F
- In a small bowl, stir together the flax and water and set aside to thicken.
- Combine all the dry ingredients in a medium bowl (almond meal, oat flour, baking powder, salt and herbs if using).
- Add the flax mixture and olive oil and stir well to combine. I find it easiest to use my hands. If it is a little dry and crumbly add a little extra water, half a Tbsp at a time, until it comes together into a dough. It should be a tiny bit sticky.
- Roll out between two sheets of parchment paper until fairly thin (1/4cm-ish) and shape into an oblong (or whatever shape you like!).
- Remove top sheet of parchment paper and bake for 20-25 minutes, until just beginning to turn golden at the edges and firm to the touch.
- Prepare the basil cream while the flatbread is baking.
- Simply blend all the ingredients until completely smooth. Pour into a bowl and refrigerate to store.
- Once the flatbread has finished baking, arrange the sliced tomatoes on top, drizzle generously with the basil cream and scatter over the basil leaves
Notes
*You will not need all the basil cream but leftovers are great as a dip for crudités or a pasta sauce with a little nutritional yeast stirred in.
Make this Almond-Oat Flatbread over the weekend and don’t forget to share your pictures. I love seeing them. Just tag @coconutandberries and use the #coconutandberries so I don’t miss it!
Oh, and tell me, what fruit or vegetable are you most excited to see in autumn?
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Looks so delicious Emma!! These are all my staple daily ingredients! I pretty much always use almond flour and oat flour most baking, so I love this. I love how pretty it all looks with the basil and tomato. I loooovveeee basil and I make a similar basil cream sauce, but add garlic and nutritional yeast and serve it over pasta or roasted veggies. I definitely need to try the flatbread sometime!
I think it’s you who’s got me hooked on almond and oat flours!!
Serving the cream over roasted veggies is a great idea. I loved it over pasta with nutritional yeast.
Such a great idea and this looks so delicious!
Thank you. I’m definitely in love with this one!
Oh this would be a great cracker! Those tomatoes look great. Noting quite like home grown!! Love this simple ingredient list and will be saving this recipe for later! Thanks for sharing
I’m going to make crackers with it this week! 😀 hope you get to try the recipe!
yes! i love flat breads. i love this one because it looks like a super healthy pizza!
So good! And yes, very like a pizza. Just uncooked toppings instead of cooked.
I love the look and sound of this! I keep meaning to make my own bread but then I just keep putting it off! Flatbread is a great idea though
I really want to make the My New Roots “life-changing” bread. This flatbread is definitely a delicious speedy option though.
Looks a bit like a pizza
I can’t for all the pumpkins and butternut squashes. I could eat them all day every day <3
Me too! Roast butternut is one of my favourite things ever! I think the “official” difference between a flatbread and a pizza is that flatbread is topped after baking and pizza is topped then baked 😀
Your flat breads look really lovely - when ever I make flat bread it always comes out looking (and sometimes tasting) like a well worn flip-flop!!
Hehe. Well, I promise you this doesn’t taste like a flip-flop, worn or otherwise! 😉
Loving the simplicity and versatility! Sounds like a winner of a flatbread.
I think you’d like it Jo! Looking forward to using it as crackers in place of oatcakes. It’s got a similar feel about it.
What a gorgeous meal - definitely one for keeping summer alive. I really love the sound of this flatbread more generally and can picture it working with all sorts of toppings.
I’m pretty excited about the flatbread too 😉 I think in the autumn winter it will be lovely with a layer of hummus and a pile of roasted veggies on it!
I love this recipe. I love it when I find a new recipe with cashews. They are my vegan secret. People are always amazed what cashews can do for a dish!!
Thank you for the post!!
Cashews are magical, aren’t they?! I can’t believe just few years ago I only ate them roasted and salted. They’re so versatile!
I can’t wait for tomatoes to come into season here - have occasionally bought some cherry tomatoes but can’t wait for summer’s bounty. We might try planting some this year. They look so lovely on that flatbread - a great summery meal
Oooh lucky you, with all the summer stuff starting. Though I am looking forward to autumnal veg!
My neighbor went away for a little awhile and told us to pick up some of his San Marzano tomatoes, they grew like long red peppers, boy they were so beautiful! Now…I’m gonna miss these tomatoes! Wow a gluten-free almond-oat based flatbread, I must give this a try…this looks crazy good, Emma! Miam miam!
Ah yes, I know those long ones! Gorgeous.
I cannot wait to try this flatbread - it looks gorgeous! And those tomatoes - they honestly look divine! I cannot wait until kale season hits. I have only seen it in the local organic shop here and am so sad they only have it during the wintertime (totally spoiled coming from Toronto where it is available year round!!). Pinned!
Excited about kale too! Not at the market yet but I don’t think it will be long
Hope you do try the flatbread!
If there’s one thing that I miss when summer moves into autumn, it’s when the tomatoes go. I guess kale and squash go some way to making up for it, but serving some tomatoes with basil cream and flatbread is a pretty good last hurrah!
Oooo, this looks lovely. That basil cream sounds perfect. I’m most excited for soups and chilis and stews right now. I LOVE FALL
Thanks for sharing!
It’s still funny to me that you guys call “autumn” “fall”! I like it though
And yes for soup! I’m such a soup fan.
That looks great Emma. I am craving that for lunch now. *tummy grumbles* Oh food blogs are o dangerous at mealtimes.
Know the feeling! I often read blogs late at night and then wish it was breakfast time!
These look really really delicious
What a great alternative to pizza!
I’ve been really enjoying the flatbreads. I do sometimes put them back under the grill so the toppings get hot, depending what I’m putting on. It’s a really versatile recipe