Who doesn’t love a good flatbread?
A couple weeks ago I had the urge to make a flatbread with fresh bammy. If you aren’t from Jamaica, you might not know what bammy is, so here goes my description; bammy is finely grated cassava (a root vegetable, like yam), that’s been beaten, dried and formed into thin bread, then baked. It’s Jamaica’s flatbread and it’s sooo good!
My grandparents used to make bammies back in the day when they had the strength to, cause let’s face it, it takes a lot of energy to grate and beat the hell out of the cassava. They had a pestle and mortar, which was actually a hollowed out tree trunk that they would beat the cassava in. The old grate they used to grate the cassava on still stands tall today and we use it to grate coconuts and the like.
Nowadays we get our bammies from family friends in St. Elizabeth who bake them fresh. I like to crisp my bammy up in a dry hot pan when I get it and that’s exactly what I did with the bammies for this recipe.
Like many of my recipes, I made this one with the items I had on hand and in my garden. I made a carrot puree that went on top of the bammy by simple pureeing cooked carrots with some salt, pepper, almond milk and a pinch of turmeric. The puree was smooth and delicate and surprisingly tasty! I added roasted beets and roasted zucchini on top of that and crunchy pumpkin seeds.
The best topping of all is the fried pumpkin blossom. I picked some blossoms from my pumpkin patch, stuffed them with organic cream cheese, breaded them in breadcrumbs and fried them lightly in olive oil… OMG it’s so so good. If i had enough of these, I’d fry them up and snack on them all day long! If you take one thing away from this flatbread recipe, let it be this.
I finished the flatbread off with a drizzle of olive oil, sliced it up and shared it with my mom and Gordon. It’s the perfect lunch time snack that is fast replacing my favourite overnight oats.
Carrot and Zucchini Flatbread
This is a great flatbread that’s perfect for a lunch snack and it’s super tasty!
2 fresh bammies
1 1/2 carrots
1/2 cup almond milk
a pinch of turmeric
salt and pepper, to taste
1 roasted beet
4 pumpkin blossoms
2 tablespoons organic cream cheese
1 pinch dried herbs
1/4 cup breadcrumbs
- Preheat the oven to 350°F.
- In a hot pan, crisp up the bammies to create a crust on both sides. Set aside.
- Slice carrot and boil until tender.
- Slice zucchini, season with salt, pepper and olive oil and roast in the oven until cooked.
- Place beet in foil paper, season with salt, pepper and olive oil and roast in oven as well.
- When the carrots are soft, puree them in a blender with the almond milk, salt, pepper and turmeric. Puree until smooth and velvety.
- Preheat a pan with some olive oil over medium heat.
- To the cream cheese, add any dried herbs you have on hand and mix it together.
- Stuff the pumpkin blossoms with the cream cheese mixture and roll them in the breadcrumbs.
- Fry the stuffed blossoms in the heated oil until crispy and golden brown. When done, transfer the blossoms to a paper towel to drain.
- Once the zucchini and beets are tender, remove them from the oven. Slice the beets in desired shape.
- To the bammy, add some carrot puree. Top with the vegetables and the fried blossoms.
- Add the pumpkin seeds and a drizzle of olive oil. Garnish with lime.
- Slice the flatbread and enjoy.