Rosemary flatbread with prosciutto & plums recipe

Ingredients

• 1 cup (120 g) tapioca starch
• ¼ packed cup (40 g) coconut flour, sifted
• 1 tsp (5 g) salt
• 2 tsp (2 g) dried rosemary leaves
• 11 oz (310 g) peeled and chopped plantains (about 2)
• ¼ cup (60 ml) coconut or avocado oil
• 4 oz (110 g) arugula
• 2 tbsp (30 ml) extra-virgin olive oil
• ½ tbsp (8 ml) lemon juice
• 6 slices of prosciutto
• 4 plums, sliced thinly

1. Preheat the oven to 375°F (190°C) and put a baking tray into the oven on the center rack. In a mixing bowl, add the tapioca starch, coconut flour, salt and rosemary, stirring to combine. In a food processor or high-power blender, combine the chopped plantains and oil, processing until smooth. Pour the plantain batter into the mixing bowl with the dry ingredients and use a spatula to combine into a dough. You should be able to press on the dough without the edges cracking—if it’s a little dry, add a little water.
Bake
2. Lay out a piece of parchment paper the size of your baking tray and place the dough in the middle. Gently press down on the dough with your hands, stretching it out until it is about ¼-inch (6-mm) thick. Carefully transfer the parchment paper and dough to the hot baking sheet. Bake until the edges of the flatbread are just beginning to brown, about 20 minutes. Remove from the oven and transfer the flatbread to a chopping board.
Tos
3. Toss the arugula in a bowl with the olive oil and lemon juice. Top the flatbread with the dressed arugula, followed by the prosciutto slices and finally the sliced plums. Cut into slices and serve while still warm.