Photo by Getty Images/NoirChocolate
This old recipe from Alsace is a type of flatbread topped with a mixture of cream, soft white cheese, bacon and onions. It was traditionally baked on the dying heat from the oven floor after the baker had finished cooking loaves, hence the name meaning “flame cake”. Do also try topping them with cream cheese and Cinnamon & Brandy Buttered Apples.
Makes 2 flammekueche.
Per flammekeuche: 11g carbs, 13g protein, 33g fat, 5g fibre, 400kcal.
- 1 tablespoon butter, ghee or extra virgin olive oil
- 1 shallot or 1/2 red or white onion, finely sliced into half moons
- 50g (2oz) lardons or 2 rashers streaky smoked bacon, finely sliced
- 30g (1oz) cream cheese
- 30g (1oz) crème fraîche
- 1 teaspoon Dijon mustard
- 2 wraps
- 1 tablespoon extra virgin olive oil
- salt and freshly ground black pepper
- Preheat the oven to 240 degrees C/fan 220 degrees C/gas mark 9 or as hot as your oven will go.
- Heat the fat in a frying pan, add the shallot or onion and cook for 5 minutes, or until soft. Add the bacon and cook until just opaque.
- In a mixing bowl, beat the cream cheese and crème fraîche together with the mustard, and season to taste.
- Put the wraps onto a large baking tray and top with the cream mixture followed by the shallot and bacon. Swirl the oil over the top and bake for 5–7 minutes or until browned and crisp around the edges. Serve hot.
More from The Diabetes Weight-Loss Cookbook:
- Angostura Orange Soft Drink Recipe
- Lime Soda Recipe
- Scandi Seeded Crackers with Avocado & Yogurt Dip Recipe
- Zuchinni Fetta, Labneh & Dukkah Recipe
Cover courtesy of Kyle Books
Excerpted with permission from The Diabetes Weight-Loss Cookbook by Katie and Giancarlo Caldesi. Published by Kyle Books, 2019.