Caramelised Squash and Garlicky Mushroom Flatbreads

Caramelised Squash and Garlicky Mushroom Flatbreads

serves 3 cooks in 30 difficulty one
When it comes to lunch, I often think of it as a hearty snack, picking something substantial enough to fuel my afternoon but never too substantial that all my brain power is used for digestion. Nairn’s have been one of my Hero brands with their gluten free oatcakes being a daily staple in my snacking life for the last few years, I’m a self confessed fan girl.

The recipes I’m sharing today use the latest addition to the Nairn’s family, a gluten free flatbread, the perfect bread alternative with a seriously satisfying crunch. Like the oatcakes the flatbreads are made from simple, natural ingredients and come in two flavours; Original and Rosemary & Sea Salt. I’m not strictly gluten free, but I always feel like I benefit by adding in more gluten free whole grains to my diet, and these flatbreads are a great way to do just that.

For the Original my topping of choice is a delicious homemade pine nut pesto with garlicky sautéed mushrooms and thyme. Whilst I love making my own pesto, for this recipe, you can easily switch it for your favourite store bought jar. The mushrooms take just a few minutes to cook and you’ve got yourself a quick and satisfying savoury snack to munch on.

With the Rosemary & Sea Salt flavour I looked to the season and added some beautifully roasted butternut squash pieces along with some caramelised onions, all on a simple Chickpea hummus. The hummus isn’t overpowering here, but you could also try making a cashew cheese for the base.

The Flatbreads are really transportable, and packed in two pouches of six, so you can prep the toppings separately place it in a Tupperware, and compile in a few seconds at work. A perfect munch at home or on the go!



The Ingredients

Garlicky Mushroom, Pine Nut Pesto and Thyme Flatbread 

3 Original Nairn’s Gluten Free Flatbreads

2 tablespoons pesto (your favourite or see recipe below)

1 punnet of button mushrooms

1 clove of garlic


Pinenut Pesto

4 cups packed fresh basil

1/2 cup extra-virgin olive oil

1/4 cup pine nuts, toasted

1 tablespoon coarsely chopped fresh garlic

1/4 teaspoon Sea salt

3 Rosemary & Sea Salt Nairn’s Gluten Free Flatbread 

1/2 a small butternut squash

3 tablespoons Chickpea hummus (your favourite or see recipe below)

Hummus (makes around a cup).

1.5 cups/200g tin of Chickpeas

Juice 1 lemon

1 tbsp tahini

1 garlic clove

2 tbsp extra virgin olive oil

1 tsp ground cumin


Garlicky Mushroom, Pine Nut Pesto and Thyme Flatbread 

If making your own pesto start by adding all the ingredients to a food processor and process until the mixture is smooth, stopping and scraping the food processor with a spatula so it blends evenly.

Wash and slice the mushrooms, and crush one clove of garlic. Add a little olive oil to a pan and once hot add in the garlic and mushrooms cooking both for around 5 minutes until perfectly soft. Add in a sprinkle of fresh thyme for the final minute.

Spread your Flatbreads with the pesto and top with your piping hot garlicky Mushroom mix. Season and serve!

3 Rosemary & Sea Salt Nairn’s Gluten Free Flatbread 

Preheat the oven to 190 C and line a roasting tray with foil. Start by preparing the butternut squash, peeling the skin and chopping into small cubes. Throw them onto the roasting tray, add a generous drizzle of olive oil and season with a little salt. Place them in the oven to cook for around 35 minutes, tossing a few times during to ensure they cook evenly.

While they cook make the hummus if making your own. Add all ingredients into a food processor and process until smooth. Add in a little water or more olive oil if you want it to be a little smoother in texture.

The final thing to do as the squash is almost done is prepare the caramelised onions. Cut 1/2 a small red onion into thin slices, add in a generous amount of olive oil to your saucepan and sauté for around 7-8 minutes until soft.

To compile spread the chickpea hummus evenly on the Flatbreads and scatter over the roasted butternut squash and onions. Garnish with fresh rosemary.

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