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    Home » Latest on The Kitcheneer

    Published: Oct 29, 2015 · Updated: Oct 29, 2015

    Apple, Fennel, and Bacon Flatbread

    Apple, Fennel, and Bacon Flatbread

    Apple Fennel Bacon Flatbread 033

     

     

    As you all know, Fall is my absolute FAVORITE season! I cannot wait to go apple picking! And speaking of apples, do I have a whirlwind of apple recipes coming down the pipe for you! Not only will they be easy, but healthy and Paleo friendly!

    I am also SUPER excited about this recipe in particular because this is my recipe submission for the #KitchenAidContest in which you come up with a creative original recipe using the almighty apple! If you win, you will have the opportunity to fly to NYC to have a private cooking lesson with the great Chef Zakarian, and the new black stainless steel suite of appliances from KitchenAid! I am SO excited!

    UPDATE: Unfortunately I didn't win but I think this recipe is a winner in my book. Another favorite for those who like to hide healthy in plain sight! 

    I put pen to paper and got to work on all things apple. Since I am more of savory person than sweet, I decided to follow my instinct and create something with a whole profile of savory flavors that enhance the apple. What I came up with was a Paleo flat bread with Italian flavor topped with Granny Smith apples, goat cheese, caramelized fennel, crispy pancetta, and to top it off: a drizzle of a cinnamon honey Dijon sauce!

    I literally scarfed some of this down for breakfast this morning! This flatbread would make a wonderful Fall appetizer to share with guests this season or you can make it a meal by adding a cup of hot soup and a lush green salad! Either way you can’t go wrong with this flatbread!

    Apple Fennel Bacon Flatbread 015

    For the Paleo Crust:

    4 cloves of garlic

    1 ¼ cup of almond meal

    ¼ cup of tapioca flour

    1 teaspoon of kosher salt

    ½ teaspoon oregano

    ½ teaspoon crushed red pepper flakes

    3 tbs olive oil

    2 eggs

    ¼ cup of full fat coconut milk

    For the toppings:

    1 granny smith apple, sliced as thin as you can get it

    4 oz of crumbled goat cheese

    1 fennel bulb, sliced thin

    3 oz of pancetta

    For the Cinnamon Honey Dijon Sauce:

    1 tbs olive oil

    1 tbs honey

    1 tbs Dijon mustard

    1 pinch of ground cinnamon

    Apple Fennel Bacon Flatbread 037

    Directions:

    Preheat oven to 420

    In a food processor, pulse the garlic until finely minced

    Add the flours, salt, oregano, and crushed red pepper and pulse until thoroughly blended

    Add eggs, olive oil, and coconut milk and pulse until dough is consistently smooth

    On a baking sheet lined with parchment paper, pour dough (its pretty wet- don’t worry) and smooth evenly with spatula until you have an even rectangle

    Bake in oven for about 5 minutes to harden a bit

    Take the crust out and arrange the apple slices on top along with the goat cheese

    Place back in the oven to bake for an additional 12-15 minutes (or until edges of crust or golden)

    While the flatbread bakes, begin caramelizing the fennel

    In a medium skillet, add pancetta and sauté on medium heat

    Stir pancetta and let cook until almost crispy (about 3)

    Add the fennel and stir until fennel has browned (about 4 minutes)

    Take flatbread out of the oven and top with the fennel mixture

    While the flatbread cools a bit, make the Cinnamon Honey Dijon sauce by combining the oil, honey, mustard, and cinnamon together

    Drizzle sauce over the flatbread

    Slice and serve!

    The contest runs until September 14th! Good luck! For details, click here

    « Arugula Avocado Egg Toast
    Paleo Pumpkin Pancakes with cinnamon ghee butter »

    Reader Interactions

    Comments

    1. Nutmeg Nanny says

      November 06, 2015 at 11:32 pm

      This pie looks amazing! I love that the crust is Paleo and it's a great way to use apples. Sorry you didn't win but this recipe is a winner in my book 🙂

      Reply
      • Amanda says

        November 07, 2015 at 12:17 pm

        Thank you Brandy!!! I thought it was a winner too! I really wanted those new kitchen aid appliances!

        Reply
    2. Heather | All Roads Lead to the Kitchen says

      November 05, 2015 at 8:42 am

      Seriously, those are best toppings in the history of, like, ever! I think this is a winner, too.

      Reply
    3. The Food Hunter says

      November 04, 2015 at 5:34 pm

      I love this combination!!

      Reply

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    Hi! I'm Amanda. Nice to Meet You! TI am a full time systems engineer by day and recipe developer/food photographer by night (and weekends). My husband Jake and I live in Virginia. Favorite things are books, traveling, and coffee ☕️.

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