Tuesday, October 2, 2012

Quinoa Flatbread



Quinoa Flatbread
Serves 8
gluten free, soy free, vegan

1 cup quinoa flour
½ cup almond flour
¼ cup chia/flaxseed flour
¼ cup nutritional yeast
4 soaked dates
¼ cup olive oil
½ cup water
1 tsp. Salt
½ tsp oregano
½ tsp marjoram
squeeze half a lemon

PREHEAT Oven 375 degrees.

Put soaked dates and olive oil into the food processor. Process until smooth. Combine all ingredients (excluding water!) in a large bowl including the date/oil mixture. Mix with hands adding water until the bread dough is moist and holds together. You may not use the full ½ cup of water...you may need a bit more. Press the bread dough onto parchment paper. Make sure it is about a quarter of an inch thick. I added a bit more of oregano/marjoram/salt on top the bread and dusted with olive oil but this isn't necessary.

BAKE at 375 for about 15-20min or until the edges become brown.

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