Wednesday, December 26, 2018

Fig, Balsamic, & Walnut Cream Flatbread

Dried figs rest atop a rich walnut cream with a generous drizzle of balsamic vinegar, extra walnuts, and basil. 
I had been thinking about fig, walnut, and balsamic combination for quite a while. It started as potential hor'doevres idea for our two events-- the Friendsgiving and the second art opening. I didn't follow through and regret it.
This first test succeeded thanks in part to Vegan Richa's flatbread recipe. The quick and simple dough is fried as opposed to baked (healthier alternative, yes, I know) and no yeast activation is involved. Thus, one could whip this up an hour before guests arrive to the party.
The arresting combination of chewy figs (which aren't too sweet), savory walnut cream, crunchy walnuts, and balsamic vinegar has plenty of depth in flavor and texture. No additional heat is necessary-- the hot flatbread just pleasantly warms up room temperature ingredients to higher degree.
I cannot wait to make this delicious flatbread for the next social gathering.

Fig, Balsamic, & Walnut Cream Flatbread Ingredients and Preparation

Walnut Cream

1 1/2 cup walnuts, soaked
1/4 cup water (add a bit more if wanting a thinner consistency)
2 tablespoon nutritional yeast
2 teaspoon garlic powder
1 teaspoon turmeric
1 teaspoon salt

After soaking walnuts, place in a blender with nutritional yeast, garlic powder, turmeric, and salt.
Set aside.

1 cup flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon Italian seasonings

2 teaspoon olive oil
3 tablespoon aquafaba (chickpea liquid)
2 1/2 tablespoon coconut milk (or any non-dairy milk)
1/2 teaspoon lemon juice

1 tablespoon olive oil

1/4 cup dried figs, finely chopped
1 tablespoon balsamic vinegar
extra walnuts
dried or fresh basil

Mix dried ingredients together.
Separately, stir olive oil, aquafaba, non-dairy milk, and lemon juice.
Flatten until very thin.
Place olive oil in a skillet with heat set to medium high. Wait until it's completely hot before adding flatbread.
Pan seared on each side for 2-3 minutes. Both sides should be browned and bubbled.
Spread walnut cream on top. Add dried figs slices, balsamic vinegar, and extra walnuts.
A very amazing bite of sweet and savory.

An enticing shot.


  1. I've never thought to make walnut cream! These are beautiful and sound heavenly!!

    1. Thank you! This was pretty delicious! Walnut cream is the best!