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Tuesday, March 3, 2015

Rutabaga Flatbread

Poor rutabagas.  They just don't get any attention.  Ok, I don't really feel bad for a vegetable, but I'm still declaring 2015 the year of the rutabaga and radish, two overlooked veggies in my opinion.  Kale is so 5 years ago. 

I recently started adding them to my grocery cart again, (I too was guilty of ignoring them).  The reason?  For their powerful anti-fungal properties.  When you are on a Candida cleanse, starchy root vegetables like potatoes are off-limits, since they convert to sugar and feed the Candida fungus.  You can only eat so many salads and leafy greens, especially in the winter, before you get bored.  Rutabagas are a perfect way to break up that boredom - they seem as starchy as potatoes, but they fight Candida at the same time. 

Besides the anti-fungal properties, rutabaga, which is in the mustard family, has tons of antioxidants and anti-cancer properties.  Plus they are as versatile as cauliflower, making them an ideal substitution for pizza crusts and wraps that you already make with cauliflower.  I was craving a burrito the other day when I decided to give rutabaga tortillas a try.  The first batch didn't hold together, so I decided to try flaxseeds with the dough to keep it intact.  Flax turns into a gel when mixed with water, and can even replace an egg in some recipes.  That did the trick, although I decided to call it flatbread instead of tortillas, as they are a bit thicker than a tortilla.  More like a gordita.  Either way, they are a nice way to curb a craving for carbs and comfort food, all while fighting the evil Candida! 

2 Rutabagas
2/3 cup flaxseeds
3/4 tsp onion powder
1 1/2 tsp salt
2 eggs
2/3 cup coconut flour
olive oil

1. Preheat the oven to 425 degrees.   Begin by soaking the flaxseeds in a bowl with 1/3 cup water.  (You can grind them first in a spice grinder if you'd like, or grind them later in the food processor along with the rutabaga.)  Stir and set aside. 
2.  Wash and peel the rutabaga with a vegetable peeler.  Slice into bite-sized chunks for even cooking. 
3.  Line a rimmed baking sheet with foil, spray with cooking spray.  Add the rutabaga, drizzle with 1 Tbsp olive oil, and sprinkle with 1/2 tsp of the sea salt.  Toss to combine, and spread out the rutabaga evenly on the pan. 
4.  Roast the rutabaga in the oven for 40-45 minutes.  Allow to cool for a few minutes in the pan.  Reduce oven temperature to 400 degrees. 
5.  Transfer the rutabaga to a food processor, and add the flaxseed mixture on top.  Process until smooth, and until most of the flaxseeds are ground.  Add the eggs, onion powder, coconut flour, and remaining 1 tsp of salt.  Process until it begins to form a dough ball. 
6.  Scrap the dough out of the food processor into a large bowl.  (It will be sticky.)    Line a baking sheet with parchment paper.  Scoop out about a 2 Tbsp amount of dough (a little larger than a golf ball) and roll into a ball.  Place the dough ball on the parchment paper, and flatten slightly.  Repeat until you have the pan filled, about 9 flatbread circles. 

7.  Pour 1-2 Tbsp olive oil into a small ramekin.  Dip your fingers in the olive oil, and press down and out on the dough to spread them as far as you can.  I use the side of my hand to do this, as I would for pizza dough.  Bake for 15 minutes - do not overcook!
8.  Use a large spatula to transfer the flatbreads to a wire cooling rack.  Repeat with the remaining dough.  Makes about 13-15 flatbreads. 
9.  Serve with your favorite flatbread or tortillas fillings.  To store any leftovers, wrap loosely in wax paper, and stack in a gallon ziplock.  Store in the freezer. 

1 comment:

  1. My father is on diabetes and he can't have nay sweet item. I am glad to see that this ice cream is sugar free and you have shared the recipe also. I will surely try this to make it at home for my beloved father. Thanks