Spread’Em Turmeric & Pepper Cashew Spread & Asparagus Gluten-Free Flatbread

Everybody ready for Easter?  Oh my goodness!  It’s just around the corner and with all the sunshine around here it’s hard to focus on the weeks ahead when there is sun sun sun at our fingertips!

Well, you can always let us do the thinking and planning for you!  This week we have some tasty and fun Easter recipes coming your way that are perfectly simple and delicious.

Today’s recipe is screaming SPRING!  We paired our gluten-free TGFC Flatbreads with Spread’em Spreads (they are seriously so good and local!) and brought the beautiful bountiful spring crop of asparagus to your plate for a lovely lunch or brunch for your Easter weekend.

We also brought in some raw vegan inspiration from the Taste of Two Plates blog and their Raw Vegan “Prosciutto” and Melon recipe.  We really liked the idea of some prosciutto to this dish but not the real thing.  When we use vegan products like Spread’em we want to keep the integrity of the vegan aspect as best we can.  Although our flatbread is gluten-free it does contain dairy so anything we put on top we wanted to compliment the spread as best as possible.  We came across this beautiful recipe for turning red peppers into a substitute for prosciutto in a prosciutto and melon traditional Italian combination.  We loosely followed the directions and ingredients on the blog, soaking our red peppers in olive oil and plain sea salt instead of smoked salt and grapeseed oil for 15 minutes.  We did this cause we know that the Spread’em Turmeric & Pepper Fermented Cashew Cream Cheese Style Spread is BURSTING with flavour!!  We did not for a second want to compete with that, we only wanted to add some colour and veg to our already inspiring combination and just let the food come even more to life.  Delightfully, that’s exactly what this recipe does!

Spread’Em Turmeric & Pepper Cashew Spread & Asparagus Gluten-Free Flatbread, serves 5-6 as an appetizer and 2-3 as a meal

1 The Gluten Free Chef Flatbread (package contains 2 – double the recipe to make both)
1/2 bunch asparagus (ours were skinny which was about 20 stalks, if they are large you will want to slice them in half lengthwise when you top the flatbread)
1 red bell pepper, shaved and marinated
Spread’Em Turmeric & Pepper Fermented Cashew Cream Cheese Style Spread
1/4 cup olive oil, plus extra to drizzle on flatbread
1/2 tsp salt

Using a vegetable peeler, remove the skin from the bell pepper.  Using a mandolin slicer or the vegetable peeler, shave slices of bell pepper off the sides as thin as you can while keeping continuous and whole pieces.  Put shaved bell pepper pieces in a small bowl covering with olive oil and sea salt to let sit for 15 minutes.

Preheat oven to 400 degrees.  Meanwhile, prepare an ice-water bath. Bring a large saucepan of water to a boil. Cook asparagus, 3 to 4 minutes. Remove with tongs and immediately transfer to ice-water bath. Let stand for 1 minute to stop the cooking process. Drain.  Brush or drizzle flatbread with olive oil and bake for 6 minutes or until edges are golden.

Spread Spread’Em over flatbread while still warm. Top with asparagus, and drape pepper over top. Serve immediately.

Stay tuned for more gluten-free Easter and Spring recipe inspirations this week!

The Gluten Free Chef

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