When I first had to go dairy free, there were really no cheese alternatives that were worth eating...until Daiya came around. I've actually grown accustomed to not having cheese alternatives in my life. There are some instances though, when cheese makes things better. When those instances come up, Daiya is definitely my go to cheesy alternative.
Yesterday was a soup day for us (I will share that one later this week). You all know by now that I LOVE making my protein flatbread. Well, I had some Daiya and fresh tomatoes from my garden, so I thought it would be a nice change to bake my usual flatbread in a different way...
I'm so glad I did this! The addition of Daiya along with the fresh tomato, some kosher salt and fresh ground pepper made these mini flatbreads such a great accompaniment to a big bowl of lentil spinach stew.
Crispy on the outside, soft and fluffy on the inside with a creamy topping all melty and gooey...YUM!
Mini Cheese Tomato Flatbreads
2/3 cup chickpea flour (I used Bob's Red Mill)
1 1/2 tsp baking powder
1 TBSP apple cider vinegar
1/4 cup egg whites
2/3 cup soda water
1/4 cup Daiya cheese
kosher salt and fresh ground pepper
Combine the dry ingredients in a bowl. Add the wet ingredients and mix well. Pour batter evenly into greased muffin tins (I used those tortilla taco shell pans). Bake at 450 degrees for 5 minutes, then top with tomatoes and Daiya. Sprinkle with kosher salt and fresh ground pepper, bake for an additional 15 to 20 minutes or until lightly browned.
Now, for those of you interested in giving Daiya a try, leave me a comment here telling me your favorite cheesy dish. I definitely want to share these coupons with you so you can enjoy your favorite dairy free cheese dishes again too! I will pick a winner Monday, September 2nd.