A gluten free millet flatbread is topped with a vegan mint cashew ricotta, sugar snap peas, radishes, and fresh mint. This vegan and gluten free main dish is perfect for spring when sugar snap peas and radishes are in season!
There’s a rather short list of vegetables that I will excitedly (and ravenously) eat in their raw form. At the top of this list is the small but mighty sugar snap pea. When I was still working out in the field for archaeology, if we were in a remote location we would have to pack our lunch in. Since I was eating vegetarian my last year or so and couldn’t have gluten, my lunches became a little more inventive and fruit/veggie-centric. The one constant in my lunches was sugar snap peas. I would eat them raw or dip them in my hummus. Their sweet and juicy snap would almost make me forget I was in the middle of nowhere digging holes all day and covered in a fine layer of dirt. SUH GOOD.
My love for these babes is still going strong, except now, I try to only eat them when they are locally/seasonally available in the spring. Sure, I could probably buy them at the store year-round, but eating them only when they are in season allows them to be that much sweeter, that much more special.
Luckily, the past couple of shares I’ve received from Loam Agronomics has included a hefty share of sugar snaps. Though I could easily stand in the kitchen popping an un-godly amount into my mouth, I figured a post instructing you to just eat them raw would be a little one note, ya know? So, I came up with something a bit better. I took one of my old flatbread recipes from the archives, changed it up a bit, and then slathered it with mint cashew ricotta and a hefty sprinkling of sliced raw sugar snaps. And, just for good measure and extra springy-ness, I added some thinly sliced radish, too. The herbal coolness of the mint pairs so well with the sweetness of the peas. And, the flatbread is as easy as mixing up some ingredients, then pouring the batter in a skillet. No kneading, rising, or shaping required. And to think people say that gluten free bread is complicated…
If you are low on time, but still want to make this recipe, feel free to use a pre-made flatbread (or naan bread) and simply warm it in a skillet a bit. Or, forgo the bread and just make the mint cashew ricotta as a killer dip for the snap peas. If you are looking for locally grown snap peas, check out your farmers market.
Millet Flatbread with Sugar Snaps & Mint Cashew Ricotta
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A gluten free millet flatbread is topped with a vegan mint cashew ricotta, sugar snap peas, radishes, and fresh mint. This vegan and gluten free main dish is perfect for spring when sugar snap peas and radishes are in season!
Ingredients
for the flatbreads:
- 3/4 cup millet flour
- 1/4 cup almond flour
- 2 tbsp flaxmeal
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 1/2 tsp apple cider vinegar
- 3/4 cup milk (I used almond)
- coconut oil for the pan
for the mint cashew ricotta:
- 1 cup cashews, soaked in hot water at least 1 hour
- 1/2 cup water
- juice of 1/2 a lemon
- good pinch of salt
- 1 tbsp nutritional yeast (optional)
- large handful of mint
for assembly:
- 1/2 cup of sugar snap peas, sliced
- 3–4 radishes, thinly sliced
Instructions
To make the cashew ricotta, blend all of the ingredients together in a high speed blender until smooth. Store any leftovers in the fridge.
To make the flatbreads, preheat a skillet or pan over medium heat. Combine the dry ingredients in a bowl until thoroughly combined. Add the vinegar and milk and stir until a batter forms. It should look like thick pancake batter. When the pan is heated, grease the bottom with a bit of oil. Carefully spread 1/4 of the batter into a thin round with a spatula. Let the flatbread cook for 3 minutes or until golden, then flip and cook on the other side 2-3 more minutes. Let cool on a wire rack. Repeat with the remaining batter.
To assemble, cover the flatbreads with a thick layer of the mint cashew ricotta, then top with the sugar snaps and radish. Makes enough for 4 flatbreads with leftover cashew ricotta.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: main
