spring onion + pea tendril flatbread - plus, news! / by Lindsey | Dolly and Oatmeal


for over 2 years i've been coming to this space sharing recipes, thoughts, ideas, things learned, but it ceases to amaze me that somewhere along the line this blog turned from showing my family members what i'm up to, to sharing and interacting with a community of people.  in that light, i'm so happy and humbled to say that this little blog here has been nominated in the special interest category for the saveur blog awards!  this space has come to mean so much to me, and for it to be recognized in such a way touches me deeply. so thank you to all who voted; those who pop over here from time to time and read or take something away from what's shared - thank you, thank you!  there are over 75 awesome blogs being recognized, so if you would like to vote, you can do so here.

i've been in and out around here, not posting as frequently as i have in the past.  and while i've felt somewhat disconnected because of that, i come back to this space yearning for that connection with you all.  things will continue to be a little less frequent for the next couple of months as i'm in the process of writing my very own cookbook which will be published by The Experiment!  right now it will hover around 100 seasonally friendly recipes, all gluten-free and dairy-free recipes, many of which will also be vegan :)  it's been a crazy process so far, met with daunting challenges, gleeful moments when a recipe i've envisioned turns out the way i wanted it to, and also times where i'm just plain wrecked. i generally tend to be a little on the anxious side about most things, so taking this on has definitely pushed me in ways i've never been pushed before.  this book is being written and developed with heavy doses of bob marley tunes/vibes, mornings full of yoga and meditation, and the constant and undying support of my dear husband.  it's still in the development/testing stages, but the book is coming together little by little, and i am  beyond excited to share it with you in mid-2016! 

but really, there's no celebration if there's not some sort of carb, or veggie flatbread masquerading as a pizza, is there?  this is one of my favorite go-to's as far as pizza/flatbread is concerned, it's super easy, suuuuper tasty, and actually good for you.  i had the chance to run over the farmer's market, where my favorite vendor has returned from hibernation, and was lucky enough to score some freshly plucked spring onions, beautiful pink radishes, and a variety of herbs.  i've also been growing some really special microgreens courtesy of a local farm here in new york, Good Water Farms who was kind enough to offer me 6 flats of microgreens, so we're consuming them in just about everything! spring has most certainly sprung, well wishes for a lovely season to come, all!

big big hugs! xo



spring onion + pea tendril flatbread (v + gf)

besides the base of the flatbread this recipe is a little of this, little of that, kind of a deal. the beginning of spring is always an inspired time of year where i love picking up what's fresh and beautiful, coming home and creating a meal. feel free to substitute what's available to you/what you prefer.  i really love these flatbreads charred a bit, so i have simple instructions on how to do that on your stovetop. 

| makes 2 flatbreads |

  • 1 cup chickpea flour
  • 1/2 teaspoon fine sea salt
  • freshly ground pepper
  • 1 tablespoon extra virgin olive oil, plus more for cooking
  • 1 tablespoon coconut milk
  • 2-3 tablespoons water
  • sorghum flour, for dusting
  • 1/4 cup chive-spinach pesto
  • 1 bunch spring onions, ends trimmed
  • 2 handfuls pea tendrils
  • 2 radishes, sliced paper thin
  • small handful of leafy greens (i used watercress)
  • 1 tablespoon toasted pine nuts
  • fresh lemon juice


method

  • preheat oven to 400° F and place a baking stone (or baking sheet) on a rack placed on the bottom third of oven.
  • whisk together the flour, salt, and pepper.  drizzle in oil and milk; mix using your hands until crumbly.  1 tablespoon at a time, drizzle in the water until you have a uniform dough. knead dough for 5 minutes, until smooth; cover dough with a damp paper towel, let rest for 10 minutes.
  • place a large piece of parchment paper on a flat work surface, dust it with sorghum flour.  divide dough in 2 equal pieces, place the other piece back under the damp paper towel.  roll dough out to 1/4-inch thickness, turning and dusting as you go along so dough doesn't stick to surface.  carefully transfer dough to baking stone (or baking sheet) and bake for 10-12 minutes, until lightly browned and crisp.  
  • turn a stovetop burner to medium-low, place flatbread over top lightly charring each side. set aside and repeat process with remaining dough.
  • while the flatbread is baking, place a skillet over medium heat; brush with olive oil, and place onions in an even layer.  sprinkle with salt and cook each side for 2-3 minutes, until soft and lightly browned;  remove from heat. once cool slice into 1-inch pieces, set aside. toss pea tendrils, radishes, and greens of choice with a squeeze of lemon juice, salt, and pepper.
  • top flatbreads with pesto, onions, salad toss, and pine nuts.

slice and enjoy!



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