Sunday, 17 March 2013

Quinoa Flatbread


This turned out pretty good. I think I will make a couple of changes next times but it was nice to be able to eat bread! (I can't have any grains right now)

  • ¾ cup quinoa flour
  • ½ cup almond flour
  • ½ cup unsweetened almond milk
  • 2 flax eggs (2 Tbs. ground flax seeds + 6 Tbs. warm water)
  • 1 Tbs.+2 tsp. coconut oil or grapeseed oil
  • 1 tsp. unsweetened applesauce
  • ¼ tsp. salt
  • ~~Optional additions for a savory version:
  • 1 Tbs. fresh, chopped rosemary
  • 1 Tbs. fresh, chopped basil
  • black pepper, to taste
  • ~~Optional additions for a sweet version:
  • 2 Tbs. honey
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • ½ tsp. vanilla extract
  1. Preheat oven to 375 degrees.
  2. Grease a cast iron skillet or a 9″ round pan with 2 tsp. coconut or grapeseed oil. Place the skillet/pan in the oven to heat it up.
  3. Prepare your flax eggs: combine ground flax seeds with warm water and allow the mixture to sit and thicken for at least 10 minutes.
  4. Mix all of the dry ingredients together in a large bowl. Add the almond milk, flax eggs, applesauce, and 1 Tbs. coconut/grapeseed oil (if using coconut oil, make sure to melt it first). Mix together until combined.
  5. Remove the skillet/pan from the oven and tilt it around to spread the oil evenly. Pour the batter into the pan and lightly tap the bottom of the pan on a hard surface to even out the batter.
  6. Bake for approximately 40 minutes, or until the edges have turned golden brown. Allow the flatbread to cool, remove from the pan, and slice.
  7. Top with any toppings you prefer! For a savory version, you could try macadamia nut cheese (recipe listed above) or hummus, tomatoes (fresh or sun-dried), basil, cucumber or zucchini. For a sweet version, you could top with any kind of nut butter (I prefer almond), jelly, honey, or fresh fruit, just to name a few. Feel free to get creative!
  8. Serve immediately or store in an airtight container in the fridge for up to 3 days. Enjoy!
 Recipe Source

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