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
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.
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.