Almond Focaccia Grilled Vegetables ~ Paleo

Updated: May 27

This delicious bread is packed with vitamins, nutrients and protein to sustain you throughout the day. Squash is high in vitamins A, B6, C, folate & magnesium.


Youtube Cooking Class Below ~


Season/ Use seasonal veggies

Prep time/ 15 minutes

Cooktime/ 18-20 minutes


Serves 8 as a side or appetizer


2 cups almond flour

7 oz ricotta, strained to release moisture ( vegan, make cashew cheese, below)

3 eggs, or egg substitute

3 tbs. unsalted butter, melted ( Vegan, 3 tbs. coconut oil )

1/2 cup parmagiano ( Vegan, 1/2 cup Brewers yeast

1 tsp baking soda

1/4 tsp. salt

1/2 tsp. black pepper

2 scallions, thinly sliced

1/2 tsp. fresh rosemary, minced

Flaky salt to finish


Topping

1 cup crimini mushrooms, sliced thinly

1/2 yellow squash, cut in half length wise, then diced

1 cup arugula, rough chop

1 tsp. olive oil

sprinkle of course salt

1 tsp. Rosemary, minced

squeeze of lemon juice after topped with veggies

extra virgin olive oil, drizzle at end, optional


Preheat oven to 375


In a separate bowls mix sliced squash and crimini, with a sprinkle of salt and1/2 tsp olive oil. Gently toss. Set aside. Keep arugula in refrigerator until ready to use.

Saute veggies, for 5 minutes. Set aside.


Mix all the bread ingredients in a food processor. Lay out on greased 9x13 baking Pan. Spread out evenly in a rectangle form. Sprinkle a bit of salt on top of focaccia. Check focaccia in 15 minutes, bake for another 5 if not golden brown.


Cut focaccia into small squares. Top with crimini, then squash, finish with arugula. Drizzle Lemon, flaky salt, extra virgin olive oil.


Cashew Cheese

7 oz’s raw cashews, soaked in 1/2 cup water, overnight. Drain cashews.

Add juice of 1 lemon or 1 tbs. apple cider vinegar, 1 – 2 tbs.nutritional yeast, optional. Add one garlic clove, dash of onion powder, himalayan sea salt & cracked pepper, to taste.

Blend in quality processor for 5-7 minutes, until creamy. Add to recipe.


Cooks note: The cashew butter is a delicious vegan cheese to serve with rice crackers as a dip. Put in refrigerator for a couple of hours to set.




©2018 by Laurie Richardone

Proudly created by bblgum marketing