As promised, I am back with a great new recipe featuring All But Gluten products! You can find out more about All But Gluten on their website, on Facebook, on Pinterest, or on Twitter.
I am pleased to share this recipe with you, adapted from Saveur, which combines some wonderful savoury ingredients with All But Gluten Rosemary Focaccia. This focaccia made a delicious side dish, but it is hearty enough to be served as an appetizer. Add some protein to the mix, and it would make a fantastic main dish too!
1 All But Gluten Rosemary Focaccia
1 Tblsp olive oil
2 yellow onions, thinly sliced
2 tsp balsamic vinegar
1 tsp maple syrup
2-3 handfuls of mixed greens (I used spinach, kale, and swiss chard)
Saute onions in olive oil until soft, darkening, and beginning to carmelize. Add balsamic vinegar and maple syrup, and stir to coat. Cook for an additional 2-3 minutes. Add greens and cook until wilted, about 1-2 minutes.
Cut focaccia in half. Brush cut sides very lightly with olive oil. Lay both halves on a baking sheet, and top with onion/green mixture. Bake at 375` for 10-15 minutes until bread is toasted. Serve warm.
Explore the world of All But Gluten ™ and rekindle your love of baked goods.
For more information click here http://allbutgluten.ca