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