4 Tbs. ground golden flax seeds (substitute brown flax)
1/2 cup almond flour
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup thinly sliced red onion
2 garlic cloves, finely minced
1 cup raw cashews
1/3 cup nutritional yeast
2 Tbs. melted coconut oil
1 tsp. salt
1/2 tsp. garlic powder
3 cups baby spinach leaves
1/2 cup quartered or chopped Kalamata olives
1/4 cup chopped basil
Preheat oven to 400°F. Line a baking sheet with parchment and set aside.
Mix half the flax with 6 tablespoons of water and set aside. Spread cauliflower on layers of paper toweling or clean dish cloths; roll up to squeeze out as much excess water as possible. Transfer to a food processor. Add flax and water mixture. Add remaining ground flax, almond flour, salt, and pepper. Process to form a thick dough.
Spread on prepared baking sheet, using your hands to form a rectangle or a circle. Bake for 12 minutes until set and golden.
While crust is baking, make “cheese”: combine cashews, yeast, coconut oil, salt, and garlic powder in a food processor and process until finely ground. Set aside.
Remove cooked crust from oven and layer with onion, garlic, spinach, olives, basil, and “cheese.” Return to oven for 7 minutes. Remove from oven and serve immediately.
This elegant version of a sunken pear cake is true to its flavors and hides the perfect surprise on the inside, making it incredibly moist and fluffy. This bread gets a powerful infusion of fresh ginger, maple syrup and white wine to make it even more festive.