Easiest paleo flatbread ever with Instant vegan savoury cashew cheese

Paleo flat bread, no fuss. And the cashew cheese… Amazing. Superfast. Nicer than any cow-based cream cheese, coming from someone who still occasionally eats dairy. Just mix it up and go… Tangy, salty, savoury, spicy, creamy, yum.

On a side note..  hello 🙂

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Ingredients &  Method – serves 2-4

Super easy paleo flatbread:

Vegan pasta sauce of choice
Ground almonds
Flax seed
Generous pinch of salt

No measurements. Use mostly almonds, a tablespoon or so of flax if you like, salt (more than you think you need – bread is quite salty) , then just enough sauce to make a thick paste.

Spread the paste onto a lined baking sheet, bake at 200 degrees C for about 15 min. Allow to cool before peeling away from your liner.

Cashew cheese:

4 tbsp cashew butter
2 tbsp soy yoghurt
1 tsp dried thyme
1/2 tsp garlic oil
1/4 tsp smoked Paprika
1 tsp pomegranate molasses – do not skip, this is what makes it magic
1 tsp probiotic powder (optional)
2 tsp nutritional yeast
Salt to taste

Mix everything together
Adjust seasoning to taste

Enjoy!

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Superhealthy green omelet

This was our lunch for today. Another superfast dish (literally 5 minutes), low in fat, low in carbs, high in protein, bursting full of iron and vitamins from all those leafy greens… Great with flat bread, or just on its own. You can truly eat as much as you like of this meal without feeling any guilt at all… In fact, you should feel very proud of yourself for how good you’ve been 🙂

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Here it is coming out of the grill… Yum 🙂

Ingredients – serves 2
1 tbsp olive oil
1/4 small leek (or 2 spring onions /scallions) , sliced finely
150g fresh baby spinach
1 tbsp chopped fresh coriander, or herbs of choice
200ml pourable egg whites, or 4 whole eggs, beaten
Grated extra mature cheddar or other Paleo-friendly hard cheese such as parmesan
Sea salt to taste

1. Preheat the grill /broiler to high. In a large saucepan, heat the oil on high heat (on the hob, not under the grill!)
2. Fry the leeks/ onions for a few minutes until soft, like so

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3. Add the spinach. It will seem like a lot but trust me.

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4. Fry the spinach, using the spatula to ensure every leaf sees the heat. The spinach will wilt down significantly, until you get something that looks like this:

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5. Add the chopped herbs and toss for one more minute, then pour the egg over the top

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The bottom will set immediately (your heat should still be on high), leaving the top wobbly. Turn off the hob.
6. Grate the cheese over the omelet, then transfer to the grill to finish cooking. Watch it closely, and remove from the grill as soon as the cheese has melted and the egg is set.
Serve immediately. Enjoy!