arugula fennel and dried plum flatbread

“I received free samples of California Dried Plums mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Dried Plum Board and am eligible to win prizes associated with the contest. I was not compensated for my time.”

Arugula, Fennel and Dried Plum Flatbread, a simple, sweet and savory summertime dinner!

Arugula, Fennel and Dried Plum Flatbread ~vegetarian~

As part of Recipe Redux, I was given samples of California Dried Plums to experiment with.  I instantly ripped open the package on the way back from the mail box for a taste!  These aren’t the dried plums (aka prunes) that were a staple in my grandma’s diet (for the obvious reasons!)…these were plump, sweet and delicious!

After refraining from eating all the samples, I got down to business.  I tossed around the idea of baking with them, but decided to keep them in their whole form as to not mask their natural sugary flavor!  For more of a “meal” than a salad, I served this creation on top of a warm flatbread pizza.  Salted pumpkin seeds add some crunch and the plums nicely balance out the unique licorice flavor of fennel and bitter greens.  I did add some locally made Parmigiano Reggiano cheese, but this recipe can be easily veganized by leaving it out :)

arugula, fennel and dried plum flatbread
Arugula, fennel and dried plum flatbread, a simple and sweet summertime meal! Makes 8 servings
Recipe type: Main
Cuisine: Vegetarian
Serves: 8
  • 1 whole wheat pizza dough
  • 2 cups arugula
  • ¼ cup salted pumpkin seeds
  • ¼ cup fennel, sliced thin
  • ½ cup California Dried Plums, chopped
  • ⅓ cup parmigiano reggiano flakes (optional)
  • Balsamic Vinaigrette:
  • 5 tablespoons extra virgin olive oil
  • 1.5 tablespoons balsamic vinegar
  • 2 California Dried Plums
  • sea salt and pepper to taste
  1. Cook pizza dough on an oiled pan or pizza stone on 450 degrees for 15 minutes or until lightly golden.
  2. Meanwhile, combine arugula, pumpkin seeds, fennel, and California Dried Plums in a large bowl. In a food processor, blend together olive oil, balsamic vinegar and dried plums until dried plums are pulverized. Drizzle vinaigrette on salad and toss to coat. Taste and adjust sea salt and pepper as needed.
  3. Serve arugula salad on flat bread, top with parmigiano reggiano flakes and enjoy!

Arugula, Fennel and Dried Plum Flatbread ~vegetarian~

May kicks off National Osteoporosis Month, a time to bring attention and awareness to the disease that affects 9 million Americans. (National Osteoporosis Foundation)  Making changes in your diet and lifestyle are essential for prevention and slowing the progress of osteoporosis. Getting adequate vitamin D and including foods high in calcium, potassium, magnesium, vitamin K and vitamin C is essential for bone health.

Did you know dried plums help support healthy bones?

Emerging research shows that eating dried plums may have positive effects on bone health. Previous studies discovered that eating 100 grams (two servings; about 8- 10 dried plums) of dried plums for one year was associated with increased bone mineral density (BMD) and improved indices of bone turnover in postmenopausal women. At Experimental Biology, March 28- April 1, 2015, a current study presented as a poster, examined whether 50 grams (one serving; about 4-5 dried plums) would be as effective as the larger dose. The results indicated that one serving of dried plums may be as effective in preventing bone loss in older, osteopenic postmenopausal women.


California dried plums can be added to savory recipes such as this one, or can be a healthy substitute to baked goods!

  If your recipe calls for butter or oil as the fat source, you can reduce your fat by half and then add and replace what you have taken away with the same measurement of prune purée. Just remember to reduce your sugar by half in most recipes, since the prunes are naturally sweet.

Check out the other Recipe Redux California Dried Plum creations!

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rosemary cauliflower flatbread ~vegan/gluten free~

We had a green kind of day…

Green smoothies for breakfast, Noah said “green” for the first time :) and this deliciousness for lunch…

Rosemary Cauliflower Flatbread with Hummus and Avocados ~gluten free/vegan~

Rosemary cauliflower flatbread topped with edamame hummus and…

Rosemary Cauliflower Flatbread with Hummus and Avocados ~gluten free/vegan~


Rosemary Cauliflower Flatbread with Hummus and Avocados ~gluten free/vegan~

If you’re looking for a low-carb, gluten-free, vegan flatbread recipe…this is for you!  Not quite like traditional flatbread, but equally yummy in its own right!  Crisp on the outside, doughy in the middle and completely kid friendly!  Almost a whole head of cauliflower is used as the base of this recipe making it a great way to sneak in veggies!

Topping options are limitless…

pesto and arugula

white bean spread and sun-dried tomatoes

tomato sauce and roasted veggies

Rosemary Cauliflower Flatbread with Hummus and Avocados ~gluten free/vegan~

Rosemary Cauliflower Flatbread

1 head of cauliflower (3 cups of cauliflower “rice”)

3/4 cups oat flour, coconut flour, almond flour or flour of your choice

(Note: if using coconut flour, add more flax eggs and/or olive oil because coconut flour absorbs a ton of liquid!  I like using oat flour and made make own by pulsing old-fashioned oats in a food processor until a light flour was formed)

3 flax “eggs” (3 tablespoons flax seed meal + 9 tablespoons water)

2 tablespoons olive oil

1/2 teaspoon sea salt

1/4 teaspoon rosemary or herb of your choice such as dried basil, oregano or thyme

Cauliflower "rice"

Cauliflower “rice”

-Preheat oven to 400 degrees and line a baking sheet with parchment paper.

-Mix together flax seed meal and water in a small bowl, set aside.

-Make “cauliflower rice” by adding cauliflower florets to a food processor and pulsing until rice-like.

(depending on the size of your food processor you may need to do this step in small batches.)

-In a large bowl, mix together 3 packed cups of cauliflower rice, flax “eggs,” oat flour, salt, olive oil and rosemary.

-Place dough on parchment paper and use hands to flatten to 1/2 inch thick.

-Place in oven and cook for 40-45 minutes or until golden and crispy.

Note:  Cooking time will vary depending on thickness of flatbread, keep an eye on it so it doesn’t burn!

-Remove from oven, add toppings of your choice and enjoy!

(if adding toppings that should be served warm, return to oven for 5-7 minutes or until warmed through)

Rosemary Cauliflower Flatbread with Hummus and Avocados ~gluten free/vegan~

Helpful Hint:  If you have left-over cauliflower “rice,” save and use in place of rice for another meal.  Simply steam in a few inches of water until tender and serve warm.  A great low-carb, grain-free alternative to rice!