Roasted Garlic & Sun-Dried Tomato Topping (Vegan, Gluten-Free, Nut-Free, Soy-Free)

Roasted Garlic & Sun-Dried Tomato Topping (Vegan, Gluten-Free, Nut-Free, Soy-Free)
This recipe comes from the innovative grain company, Northern Quinoa Corporation. It was created to top their Quinoa Flax Flatbread.
  • Garlic – 2 whole unpeeled
  • 1 cup sun dried tomato cut into slices
  • Kosher salt
  • Freshly ground pepper
  • Olive Oil
  1. Drizzle olive oil on top of all ingredients in bake proof container and roast for 30 minutes at 350deg
  2. When the garlic can be handled, pick up the entire garlic and pop out each soft clove into a food processor with the roasted sun dried tomato and blend into a course paste – add a drop or two of olive oil if needed. When garlic is roasted like this the flavor is mellow and sweet!
  3. Spread on Quinoa Flax Flatbread and enjoy! OR keep adding additional toppings… perhaps black olives, sweet yellow pepper and thin slices of sweet onion.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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