Man, I am really having fun over here now!
You know when you crave something, many people say that means your body is deficient or needing some key ingredient? Lately I have been wondering what is in buffalo sauce, because I have been craving it constantly! Maybe I just crave more football? (Go Packers! Go Ducks for keeping your coach, yea!)
Knowing me, I probably crave the football get together. Since our holiday entertaining was fairly seamless, I am ready to have another party at our place!
Whatever it is, I have been wanting that tangy spicy sauce on everything.
Even my flatbreads.
You guys, I wasn’t even trying. I just really crave buffalo flavored things right now. All the buffalo flavored things. I think I’m hot sauce deficient.
These buffalo flatbreads became the vehicle for – surprise – a buffalo flavored thing I recently made. Recipe coming soon, I promise. They are also perfect for a scramble sandwich – we have enjoyed several of the vegan scramble variety with spinach and sauteed mushrooms – yum.
spicy buffalo flatbreads
egg, soy, dairy and gluten free, vegan
makes 7 three inch flatbreads
1/2 cup raw cashews
3/4 cup coconut milk (So Delicious)
1/3 cup buffalo sauce (Franks)
1/3 cup gluten free all purpose flour
1/4 teaspoon xanthan gum
Combine cashews, milk, and buffalo sauce in high speed blender, blend on highest speed to a smooth liquid. In mixing bowl, whisk together flour and xanthan gum. Pour cashew milk into dry ingredients, whisk until just combined. Using 1/4 cup scoop, form pancakes onto prepared (buttered, sprayed) griddle over medium heat. Flatbreads will not bubble, will easily come up to turn after less than one minute. Flip and cook another half minute or so, until cooked through.
Do you like hot sauce? Any good cravings lately? Any strange combinations?