Basil Yuca Flatbread & Basil Buttercream

Basil Yuca Flatbread 

2 cups mashed yucca (peeled and cut, boiled until tender, drained)
4 Tbs. butter or coconut oil
2 Tbs. rice flour OR coconut flour
1/2 tsp. sea salt
2 Tbs. fresh basil, thinly sliced

 

Preheat oven to 375 degrees.

Process the mashed yuca root, butter or oil, and salt in the food processor until smooth. 
Fold in the flour and basil and allow the dough to rest for about 10 minutes.
Form into two smaller flatbreads or 1 large flatbread by rolling out on parchment – about 1/2″ thick.

Bake on a parchment-lined baking sheet for about 20 minutes. Flip and continue baking until brown and crispy.

 
Basil Buttercream 

4 Tbs. butter, room temperature
4 Tbs. cream cheese, room temperature
2 Tbs. fresh basil, finely sliced
1/4 tsp. Lemon Salt

 

Whip together all ingredients and thinly spread over cooled Basil Yuca Flatbread. Top with fresh arugula, preserved lemons, and prosciutto, if desired.