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
Thyme
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
Method
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.
