Pumpernickel Skillet Bread with Spring Asparagus Dip

Spring has definitely arrived! If you’re eating locally in Canada, you can expect your choice of fresh produce to widen. One of the first spring veggies that pop up is asparagus, which also happens to be the star ingredient in this month’s SOS Kitchen Challenge! Check out Ricki or Kim‘s blogs for more vegan recipes with asparagus.

Asparagus is elegant and flavourful, and high in the antioxidant mineral selenium.
And it also makes your pee smell. This is caused by sulfur compounds present in asparagus that get excreted through the urine as it’s metabolized. Sulfur may be stinky, but it’s great for detoxification purposes. It’s very interesting that along with asparagus, spring brings bushels of detoxifying vegetables like leeks, dandelion greens, radishes, and swiss chard. When the weather warms, our bodies are ready to shed some of our winter insulation, and the food that pops up at this time happens to promote precisely this action.

Nature is so smart!

I am also smart, because I created two delicious recipes for you today. The first involves our celebrity vegetable, and the next is a genius gluten-free pumpernickel skillet bread. And they go dangerously well together.

Dairy-free Asparagus Dip

1 cup chopped asparagus (about 15 spears, fibrous ends snapped off), steamed until bright green (about 10 minutes)
1/2 cup cashews, soaked in boiling water for 2 hours
1 clove garlic, minced
2 tsp dijon mustard
1 Tbsp olive oil
1/2 tsp dill weed (dry)
sea salt to taste (1/4-1/2 tsp)


-Drain and rinse cashews, and add them to a food processor with the garlic, dill, salt, and cayenne. Process until smooth.
-Add cooked asparagus, and pulse until most of asparagus is broken down, but mixture still remains somewhat chunky.

Gluten-free Pumpernickel Skillet Bread

1 cup buckwheat flour
1/2 cup ground flax seeds
1/2 cup tapioca flour
2 Tbsp cocoa powder
2 tsp caraway seeds
1 tsp xanthan gum
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp sea salt
1/4 cup olive oil, plus extra for skillet
2 Tbsp molasses
1 Tbsp lemon juice
1 1/4 cup (325 ml) water


-Generously grease a 9 inch cast iron skillet with oil. Preheat oven to 400 C, and put greased skillet in the oven as it preheats.
-In a large bowl, mix together dry ingredients: flours, flax, cocoa, caraway, xantham gum, baking soda, baking powder, and salt. Set aside.
-In another bowl, wisk together wet ingredients: oil, molasses, lemon juice, and water.
-Add wet ingredients to dry ingredients and mix well. Should form a loose, sticky dough.
-When oven is preheated, take skillet out and pour in the dough, pressing dough out to sides if needed.
-Put back in the oven, and bake about 20-23 minutes.
Take care,


Filed under Baked Goods, Breakfast, Herbs, Nuts & Seeds, Recipes, Vegetables

8 responses to “Pumpernickel Skillet Bread with Spring Asparagus Dip

  1. Excellent post thanks for sharing. Food is something I can enjoy all around. If I’m not eating it. I’m reading and looking at pictures about it.

  2. Both these recipes sound insanely delicious!! And I can’t tell you how excited I am that I can actually try out this bread–no yeast! Yahooooooo! Thanks so much for a spectacular submission to this month’s SOS Challenge. I can’t wait to make them both.😀

  3. Alex

    Recipe Chefs- We must be related.

    Ricki- So happy that you’re so excited! I’m looking forward to seeing your interpretation of the bread (because I know, like me, one of your favourite things to do is take a recipe and tweak it in your own special way ;))

  4. Oh, I miss pumpernickel bread! Thank you so much for posting this yeast-free recipe! Do you have any suggestions for an appropriate substitute for the molasses? Do you think excluding it would compromise the flavor terribly?

    • Alex

      Kris- Hmmm…substitutes for molasses…Maybe a Tbsp of carob powder mixed with a Tbsp of water? Can you eat that? Otherwise, you probably won’t miss it too much…You can really taste it per se. It’s more to balance out the other flavours and give a touch of sweetness, which could perhaps be replaced by stevia? Let me know how it goes!

  5. Okay, I’ll try it with the carob…hopefully it wouldn’t be too overwhelming since I’d be replacing the cocoa with carob too. It’s definitely a recipe worth experimenting with; thanks for the advice! Congrats on your impending certification, too!

  6. Pingback: Making Love in the Kitchen Friday Faves: - Making Love in the Kitchen

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