Pumpkin Rosemary Flat Breads

Mike and I are in the process of trying to use up all the food in our home before we move.  I should update you... Mike and I are buying our first home!  A condo in Philly!  On top of that we are also trying to transition towards a Whole Food, Plant-Based lifestyle.  So, it is a balancing act.  For instance, last night I made chicken in the pressure cooker.  Mike ate most of it and I had a bite or two.  It turned out super moist and Mike really liked it.  And, I made myself a WFPB salad with this flat bread and I loved it too.

I need to be honest.  I think a WFPB lifestyle is an amazing way to eat.  But, with my crohn's disease I am not sure I will be able to eat all of this fiber.  My intestines are already a little overwhelmed haha.  Plus, Mike does not want to cut out all these foods.  So, I think for now we are going to cut out all red meat, dairy, less baking, and decrease our oil use.  With that said, I will be posting that delicious chicken pressure cooker recipe and other recipes that are not WFPB.  Life is all about a balance and I hope you still like my mix of all different healthier recipes.

Okay, back to using up the food in our house.  As I was going through our cabinets I found pumpkin puree.  In the fall this is my favorite food item.  It is a great butter substitute in cookies, goes great with warm oatmeal, and a base for vegan mac and cheese(less) sauce.  But, I wanted to try something new.  

First, I tried a microwave english muffin recipe from pintrest.  That was a fail!  My muffin turned into a hard hockey puck.  But, I hate throwing out food, so I broke it up like granola and put it in my almond yogurt.  It honestly was not great but the yogurt masked it.

Next, I tired in a wrap and it turned out great!  I did have to use olive oil spray because after years of roommates with their metal utensils scratching our pan, our non-stick pan is now very sticky.  I cannot wait to get nice new things at our new place.  We do not have a lot of money left, but we both decided new pots and pans are on the top of our list! Other than the oil and the pinch of salt though, the recipe is WFPB approved, gluten free, dairy free, paleo, and delicious.  Mike liked them too!  They are chewing in the middle with a crunch on the outside.  Hope you like them too!

Pumpkin Rosemary Flat Breads

*makes 6 

Ingredients

• 1 cup cassava flour
• 2 tbsp arrowroot flour
• 1/4 tsp baking powder
• 1/2 tsp dried rosemary
• 1/4 tsp thyme
• pinch of sea salt (omit if following WFPB)
• 1 tbsp flax seed + 2.5 tbsp water (let sit for 5 minutes)
• 4 tbsp pumpkin puree
• 1-2 tbsp of water (depending on consistency of dough)
• olive spray for pan

Directions

1. Make flax seed egg and let sit.
2. Mix dry ingredients cassava flour, arrowroot flour, baking powder, rosemary, thyme and salt.
3. Add wet ingredients flax egg, pumpkin puree and 1 tsbp of water and mix together until crumbly.  
4. Use your hands to make a ball of dough. If it is still too crumbly add another tbsp of water. 
5. Cut ball into 6 pieces.
6. Roll each ball with flour. Use 2 pieces parchment paper and a rolling pin to roll out dough. Try to make them thin but not too thin because it will be hard to get them it off the parchment paper in one piece.
7. Heat pan with olive oil spray on medium heat.
8. Cook for about 1-2 minutes each side until golden brown. 
9. Let cool and enjoy!