Ingredients
Caramelised Balsamic Red Onions
500g red onions, finely sliced
½ cup water
¼ cup balsamic vinegar
1-2 Tbsp maple syrup
Himalayan Pink Salt
Black Pepper
Pastry
60g soft coconut oil (not melted)
80g almond flour
100g mashed sweet potato (baking a sweet potato, removing the skin and mashing is the easiest, you could also steam)
10g psyllium husk
Pince of salt
Method
Place the red onions, water, and balsamic vinegar in a saucepan, gently season. Simmer over low heat until liquids are reduced (30-40 mins, depending on stove). Add in the maple syrup at the end. Taste to ensure seasoned enough.
Opt. add in some cumin seeds and mix through.
Mix together in a bowl the potato, almond flour, coconut oil and salt. Add in the psyllium husk. The mixture should be a soft dough, if quite wet, add a further 20g of almond flour. Place the pastry in the fridge for 20-30 mins until a firm feel.
Press out your sweet potato pastry into individual pastry tins or on an oiled pizza stone. Spread your caramelised red onion mixture over the pastry and crumble over your favourite feta (I love using the violife Greek block).
Bake for 18-20 mins at 160 degrees.
Enjoy
