Sweet Fig Flatbreads

Preheat oven to 400°F. Lightly sprinkle a large baking sheet with cornmeal. Divide dough into four portions. On a lightly floured surface, roll portions into 7- to 8-inch circles or 10×5-inch ovals. Transfer flatbreads to prepared pan. Bake 10 to 13 minutes or until lightly browned and set (flatbreads may puff). Let cool. Meanwhile, for sweet cream, in a small bowl combine cashews, dates, and enough boiling water to cover. Let stand 1 hour. Drain. Transfer to a small food processor. Add ¼ cup fresh water and process until smooth and creamy, adding up to 3 tablespoons additional water as necessary to reach spreadable consistency. Transfer to a bowl. Stir in the ½ teaspoon orange zest and the vanilla. Spread sweet cream on flatbreads. Top with figs. Garnish with orange strips; drizzle with maple syrup. Prep-time: / Ready In: 1 HOUR, 20 MINUTES Makes about 4 cups Serving size: 1 cup