AIP Paleo • Gluten free • Grain free • Dairy free • Nut free • Nightshade free • Egg free
If you have never tried roasted grapes you are in for the biggest treat! This combination of roasted grapes, salty prosciutto, creamy coconut yoghurt, earthy greens and crunchy grain-free flatbread is not to be missed. It's very delicious, very rich, and very quick to make!
Grapes when roasted become little sweet toffee's if cooked for long enough, or to keep them less decadent shorten the roasting time and leave out the honey.
AIP Roasted grape & prosciutto flatbread
Time : 30 minutes
Serves : 4 flatbreads
Ingredients
• 1 cup grapes, red or green
• 1/2 tbsp olive oil
• 1 tsp runny honey
Flatbread :
• 1/4 cup tapioca or arrowroot flour
• 1/4 cup cassava flour
• 1/2 cup light coconut milk, more if required.
• 1 tbsp dried oregano or thyme
• 1/2 tsp garlic powder
• 1/2 tsp salt
Salad :
• 4 sheets prosciutto
• 1/2 cup natural coconut yoghurt
• 2 cups salad greens and herbs
• 2 tbsp red onion, diced
• 1 tbsp lemon rind
• salt to season
Instructions
Preheat the oven to 180 degrees.
Place the grapes on a lined baking tray and drizzle over olive oil and honey. Roast for 15 minutes until soft and caramelized.
In a medium bowl, whisk together the flatbread ingredients.
Heat a small non-stick pan to medium heat, I like to add a touch of olive oil.
Once the pan is hot pour 1/4 of the mixture in, coating the base of the pan. Cook each flatbread for 5 minutes on each side or until fully cooked through, if it’s undercooked they will be doughy.
Repeat for the other flatbreads, or get a few pans heating at the same time.
Top each flatbread with prosciutto, fresh salad and herbs, red onion, roasted grapes, and coconut yoghurt. Scatter over a little lemon rind and salt.
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