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A simple gluten free oat flatbread is topped with a vibrant cashew nettle pesto, roasted radishes, and lovely wood sorrel flowers. This colorful vegan and gluten free dish is a beautiful representation of eating garden-to-table!

I’ve been experiencing a lack of inspiration lately when it comes to sharing recipes here. The process was starting to feel forced and inauthentic so I decided to shift my focus elsewhere. Inspiration can sometimes be fickle and when I find myself trying too hard, it always means I need to take a step back and re-calibrate. It wasn’t until I made the first radish harvest from my garden that I felt inspired again! Seeing the bits of soil clinging to the roots and feeling the prickle of the bushy green leaves made me want to create something worthy of their simple beauty.

So here we are. A simple flatbread with radishes, nettles, and wood sorrel flowers grown right outside my door. It’s a lovely ode to spring, both in terms of the flavors and the colors. You could leave the radishes raw for this but I like how roasting them mellows their bite and caramelizes the edges.

The Components of this Recipe

OAT FLATBREAD: A gluten free oat-flour based flatbread forms the base of the recipe. It’s a simple dough that requires whisking together all of the ingredients. No kneading or resting is required! The flatbreads are cooked on a hot skillet pancake-style. Easy-peasy.

CASHEW NETTLE PESTO: The flatbreads are topped with a super vibrant and flavorful pesto made from blanched nettle and radish leaves, cashews, lemon, nutritional yeast, salt, garlic, olive oil, and a touch of maple syrup. Since we’re using the radish leaves in the pesto, there’s minimal waste in this recipe! If you don’t have access to nettles, you can easily use a few handfuls of baby spinach in their place.

ROASTED RADISHES: Raw radishes are cut in half and roasted for about 15-17 minutes until just tender and beginning to caramelize around the edges. The roasted radishes are nestled on top of the pesto.

GARNISH: It’s completely optional and up to you, but I chose to garnish the flatbreads with some edible wood sorrel flowers. They have a lovely lemony and tangy flavor. Other good options would be nasturtium flowers or chive blossoms.

Looking for more recipes like this to celebrate the spring season? Head here for plant-based recipes that feature spring produce!

Oat Flatbread with Roasted Radishes & Cashew Nettle Pesto

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• Author: Courtney
• Total Time: 40 minutes
• Yield: 2 flatbreads
• Diet: Vegan

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Description

A simple gluten free oat flatbread is topped with a vibrant cashew nettle pesto, roasted radishes, and lovely wood sorrel flowers. This colorful vegan and gluten free dish is a beautiful representation of eating garden-to-table!

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Ingredients

for the roasted radishes

• 1 bunch radishes (save and set aside the greens)
• olive oil
• sea salt & pepper to taste

for the oat flatbreads

• 2 tsp olive oil or coconut oil
• 1/2 cup oat flour
• 2 tbsp arrowroot flour
• 3 tbsp ground flaxseed/flaxmeal
• 1/4 tsp sea salt
• 2 tsp apple cider vinegar
• 8–10 tbsp milk of your choice (I used oat)

for the cashew nettle pesto

• 1 bunch nettle (you can use a few handfuls of baby spinach if you don’t have access to nettles)
• greens from 1 bunch of radishes
• 1/2 cup toasted cashews
• 1/4 cup nutritional yeast
• zest and juice of 1 lemon
• good pinch of sea salt
• 1 garlic clove or 1/4 tsp granulated garlic
• 1 tsp honey or maple syrup
• 1/2 cup extra virgin olive oil

optional for topping

• edible flowers such as wood sorrel or nasturtium

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Instructions

Roast the radishes: preheat your oven to 400 degrees (you can also do this in a toaster oven to save time). Line your baking sheet with parchment. Slice each radish in half and add it to your baking sheet. Drizzle with a bit of olive oil then season with salt and pepper. Toss the radishes to evenly coat them in the oil. Put the sheet in your preheated oven and roast for 15-17 minutes or until they are just tender and beginning to turn golden on the edges.

Make the flatbread: heat a skillet over medium then add the oil. Whisk together the oat and arrowroot flours along with the ground flaxseed and salt in a bowl. Slowly whisk in the apple cider vinegar and 8 tbsp of the milk until a thick but pourable batter forms. If it seems too thick, add a tbsp more of the milk. Pour half of the batter into your heated skillet then quickly and gently spread the batter out into a round that is roughly 6 inches in diameter. Let the flatbread cook for 2-3 minutes on the first side or until the top looks dry then flip it over. Cook for 2-3 more minutes on the second side or until it looks golden brown. Remove the first flatbread and set it aside to cool before repeating the same process with the second half of the batter. (If the batter has thickened up and isn’t pourable, add another tbsp of milk)

Make the pesto: fill a large pot with water and set it over high heat. Once it comes to a boil, add the radish greens and nettles. Cook for 1 minute, then remove and drain the greens and nettles. You should have about 2 cups total. Allow the greens to cool, then add them to a blender or food processor along with the remaining ingredients. Process until you have a smooth pesto. Taste the pesto and add more salt as needed.

Assemble the flatbreads: spread a hearty layer of pesto on each, then top with the roasted radishes and edible flowers (I used wood sorrel flowers). Finish with a sprinkle of your favorite vegan or non-vegan cheese then enjoy! Makes 2 flatbreads with leftover pesto.

Notes

If you don’t have oat flour you can make some by processing rolled oats in a blender or coffee grinder until fine. Nettles sting until they are cooked so make sure to either wear gloves or only handle them with tongs.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: main