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Millet Flatbread With Sugar Snaps and Mint Cashew Ricotta [Vegan, Gluten-Free]

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These millet flatbreads are the perfect spring weekend lunch. 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) 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.

Millet Flatbread With Sugar Snaps and Mint Cashew Ricotta [Vegan, Gluten-Free]


For the Flatbread:

  • 3/4 cup millet flour
  • 1/4 cup almond flour
  • 2 tablespoons flax meal
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 teaspoons apple cider vinegar
  • 3/4 cup non-dairy milk
  • 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
  • A good pinch of salt
  • 1 tablespoon nutritional yeast (optional)
  • A large handful of mint

For Assembly:

  • Several handfuls of sugar snap peas, sliced
  • Radish, thinly sliced (optional)


  1. To make the cashew ricotta, blend all of the ingredients together in a high speed blender until smooth. Store any leftovers in the refrigerator.
  2. 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.
  3. 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.
  4. To assemble, cover the flatbreads with a thick layer of the mint cashew ricotta, then top with the sugar snaps and radish (if using). Makes enough for 4 flatbreads with leftover cashew ricotta.

Nutritional Information

Total Calories: 1196 | Total Carbs: 123 g | Total Fat: 69 g | Total Protein: 45 g | Total Sodium: 934 g | Total Sugar: 19 g





It is my personal journey to not only share what I eat as a vegan but to portray the vegan diet as one of inclusion, not exclusion. When I’m not photographing food and developing recipes for Sweet Miscellany, I’m working towards becoming a holistic health coach and yoga instructor and exploring my hometown of Houston, Texas.



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