Oral Allergy Syndrome Friendly Rosemary-Garlic Mini Flatbread Bites with Apple
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Learn more →Ingredients
4 servings
For the flatbread dough
- 1 cup rice flour
- ¼ cup tapioca starch
- ½ tsp salt
- ½ tsp baking powder
- ⅓ cup warm water
- 2 tbsp olive oil
For the garlic-rosemary oil
- 3 tbsp olive oil
- 2 cloves garlic, peeled and lightly smashed
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
- 2 tsp fresh rosemary, finely chopped
For topping
- 1 medium apple (such as honeycrisp or fuji), cored and very thinly sliced
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked apple in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid apple, tap it and change its rating to Red.
- 1 tbsp fresh rosemary leaves, for topping
- flaky sea salt, to taste
For serving
- 2 oz fresh ricotta, for serving (optional)
Instructions
- 1
Combine the rice flour, tapioca starch, salt, and baking powder in a large mixing bowl and whisk until evenly blended. Add the warm water and 2 tbsp olive oil, then stir with a fork until a soft, pliable dough forms — it should hold together without crumbling and feel slightly tacky but not sticky. If the dough is too dry, add water 1 tsp at a time. Cover the bowl with a clean kitchen towel and let the dough rest for 15 minutes.
- 2
While the dough rests, combine the 3 tbsp olive oil and the smashed garlic cloves in a small saucepan over low heat. Warm gently until the garlic is fragrant and just beginning to turn golden at the edges, about 5–7 minutes — watch closely, as garlic can brown quickly. Remove from heat, stir in the 2 tsp finely chopped rosemary, and let the oil steep for 5 minutes. Remove and discard the garlic cloves, then set the infused oil aside.
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