For all of these recipes, lay the par-baked flatbreads flat, sprinkle on your herbs/seasonings and oil or butter, then cut out desired shapes with cookie cutters. Cook for 8-10 minutes or until desired crispness is achieved.
1 (14.5 ounce) can chick peas, drained
1 cup pumpkin puree
2 cloves roasted garlic
1/2 teaspoon cumin
1/4 teaspoon ground cinnamon
2 tablespoons coconut oil (extra virgin olive oil is fine, but the results will vary)
1 tablespoon tahini
salt and pepper to taste
1 bunch sage, chopped
1 bunch thyme, chopped
1 bunch rosemary, chopped
1. pumpkin hummus: Place all ingredients into a food processor and puree until smooth. Season with salt and pepper. Top with chopped sage, rosemary, and thyme.
Season flatbread with chopped sage, rosemary, thyme, salt, pepper and olive oil.
photo and recipe courtesy of www.spoonforkbacon.com
Caramel Apple Peanut Butter:
1 cup pumpkin puree (NOT pumpkin pie filling)
1 cup smooth peanut butter
1/2 cup melted caramel
½ cup sugar
1 tablespoon pure vanilla extract
¼ teaspoon ground cinnamon
⅛ teaspoon nutmeg
Add all ingredients (except apples) into a blender and blend until smooth.
Transfer dip to a serving bowl, cover with plastic wrap and refrigerate for 30 minutes.
Remove from fridge and enjoy!
Season flatbread with cinnamon, sugar, and butter.
photo and recipe courtesy of www.anightowlblog.com
Fried Black Eyed Peas:
8 ounces dried black-eyed peas
1/4 cup packed dark-brown sugar
1/4 teaspoon pimenton (smoked Spanish paprika; igourmet.com)
8 cups vegetable oil
Soak peas in a bowl of cold water for 3 hours. Drain, and pat dry. Whisk together sugar, 1 tablespoon salt, and the pimenton.
Heat oil in a large heavy pot over medium heat until it reaches 375 degrees on a deep-fry thermometer. Working in batches, fry peas until golden and crisp, 5 to 7 minutes. Transfer to a paper-towel-lined tray. Drain for about 30 seconds. Immediately transfer peas to a large bowl, and sprinkle with sugar mixture. Toss lightly to coat.
Season flatbread with smoked paprika, salt, pepper, and olive oil.
photo and recipe courtesy of www.marthastewart.com
3 lb. figs, such as Mission, Adriatic or Brown Turkey
4 cups sugar
1 1/4 cups fresh orange juice
3/4 cup fresh lemon juice
Grated zest of 1 orange
Have ready 5 hot, sterilized half-pint jars and their lids.
Trim the fig stems, leaving a little of the stem attached to each fig. In a large nonreactive saucepan, combine the sugar, orange juice and lemon juices. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Add the figs, reduce the heat to medium and cook, stirring gently, for 5 minutes. Using a slotted spoon, transfer the figs to a bowl. Add the orange zest to the syrup and cook, uncovered, until reduced by one-third, 2 to 3 minutes. Return the figs to the pan and cook for 1 minute to heat through.
Using the slotted spoon, divide the hot figs evenly among the jars. Ladle the syrup over the figs, leaving 1/4 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.
Process the jars in a boiling-water bath for 10 minutes. The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 1 month. Makes 5 half-pint jars.
Season flatbread with salt and olive oil prior to sticking in the oven, then sprinkle with orange zest right as it comes out of the oven.
recipe courtesy of www.williams-sonoma.com