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Ghost Flatbreads with Chipotle Cheddar Fondue

BY Brianna Claxton

| Moderate | Vegan

INGREDIENTS

Ghost Flatbreads

  • 3 1/3 cup bread flour
  • 1 ½ cups + 2 tbsp warm plain soymilk
  • 2 tbsp organic cane sugar
  • 1, ¼ oz. packet active dry yeast
  • 2 tbsp melted vegan butter
  • 1 tsp salt
  • avocado oil, vegan butter, or grapeseed oil for cooking

 

Chipotle Cheddar Fondue

  • 1, 14 oz. can pure pumpkin puree
  • 2 tbsp chipotle hot sauce
  • 2 tbsp apple cider vinegar
  • 2 tbsp smooth Dijon mustard
  • 1 ½ tsp each onion & garlic powder
  • 1 tsp salt (or to taste)
  • 1 tbsp Cajun seasoning
  • 1 bag Follow Your Heart Dairy-Free Finely Shredded Cheddar
  • 2 cups plain soymilk

INSTRUCTIONS

  1. Warm your soy milk for about 1 minute in the microwave or on the stovetop, just until its warm to the touch but not hot. Add in your sugar and stir to dissolve.
  2. Sprinkle your yeast packet overtop the warm soy milk/sugar and let sit for about 5 minutes (don’t stir) until foamy.
  3. Add your yeast/soy milk/sugar mixture to a large mixing bowl, and then add your melted vegan butter & salt- mix to combine.
  4. Add half of your bread flour, mix well with a wooden spoon or rubber spatula, then add your remaining flour and mix again until a shaggy dough forms. Transfer the dough and any remaining flour/milk mix from the bowl to a floured surface and knead for about 2-3 minutes until the dough just comes together into a uniform ball. Don’t over knead this!
  5. Rinse out and completely dry your mixing bowl and add enough oil to coat the bottom and the sides. Place your dough ball back in & lightly rub a tiny bit of oil over top the dough. Cover with a kitchen towel and set in a warm place for an hour, or until it has doubled in size.
  6. Once your dough is proofed, cut it into 8 pieces and roll them into uniform balls. Roll each individual ball out into an oval shape, that is slightly longer and more tapered at one end. Carefully cut out 2 eyes and an elongated mouth (save these dough bits for later though!).
  7. In a skillet over medium high heat, add just enough oil or vegan butter to coat the bottom of the pan. Add 1-2 flatbreads at a time (depending on the size of the pan, you just don’t want them to touch!) and sprinkle with salt. Cook for about 3-4 minutes per side, or until each side is golden brown. Transfer to a paper towel lined plate while you cook the rest.
  8. Once your ghost flatbreads are cooked, do the same cooking process with all the dough eye/mouth scraps but only for about a minute or so on each side (since they’re smaller they will cook a lot faster, especially the eye pieces).
  9. For the chipotle cheddar fondue, place all ingredients into a pot and place it on the stove over medium heat.
  10. Continuously stir until the cheese has melted and the sauce is well combined and hot.
  11. Serve your flatbreads warm (you can cover the cooked ones with a kitchen towel while you cook the rest to trap heat) alongside your chipotle cheddar fondue for dipping!
  12. Dip away & enjoy!
Print Recipe

Ghost Flatbreads with Chipotle Cheddar Fondue

BY Brianna Claxton

| Moderate | Vegan
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