Ok, hands down this is one of my most favorite recipes! It is oh-so-delicious and very popular with folks. Not being much of a baker myself, I wanted to create a recipe that was easy to make, abundantly healthful, and as satisfying as a bite of bread. In this lesson you learn how easy it is to sprout quinoa and make the perfect flatbread for wraps, rolls and pizza!
This flat bread is best made thin. It is oh so easy, delicious, incredibly healthful, AND it even freezes well! I have a friend who doesn’t like quinoa, but he loves this flat bread! The sea veggie is not a must in the recipe, but it is a great way to get life supporting minerals in your body and it does add a subtlety to the flavor that I enjoy. This flat bread can also double as a pizza crust!
Preparation time: 10 minutes (in addition to overnight soaking of grain)
Cook time: 10 to 15 minutes
Yields about a 9X11 piece, or 2 smaller pieces
1 cup of quinoa
2 inch strip of kombu or wakame (sea veggie)
1/8 cup unrefined olive oil
2 cloves raw garlic
1/2 to 1 teaspoon sea salt
1/2 teaspoon pepper
A little less than 1/8 teaspoon Xanthan gum (purchase at healthy grocery store)
Optional: 1 to 2 teaspoons or any herb that you may be fond of.
1.Soak the quinoa and sea veggie over night in 4 cups of filtered water in a large jar or bowl (cover with a sprout lid or paper towel). The next day, rinse the grain at least one time, but two times is recommended. Use the soaking water to water your plants… they will love it!
2. Preheat the oven to 400 degrees
3. Put the rinsed grain and sea veggie into a blender. Add olive oil, salt, pepper, the optional herbs, garlic, and Xanthan gum. Blend until rather creamy. You will most likely need a tamper of some sort to help the blender because the batter will be pretty thick.
4. Place a piece of parchment paper on a baking sheet. Use your hands or a spatula to spread the batter over the parchment paper. I find it easier to make a rectangular type shape, but you could do two rounds (or whatever shape you like for that matter). Make it nice and thin, but without holes.
5. Place it in the oven on a baking sheet for 5 minutes. Then slide it off the baking sheet and right onto the over rack for an additional 8 minutes or so, or until crispy.
6. You can then dress it up with pesto or tomato sauce and toppings of your choice. Then put it back into a 375-degree oven for 5 to 8 minutes. Another option is to cool and freeze the flatbread for later. I also use it for sandwiches or to dip in soup. Fantastic!