Basic Quinoa Flatbread

Author: Monkey and Me Kitchen Adventure

Prep Time: 7 minutes
Cook Time: 21 minutes
Total Time: 28 minutes
Yield: 1 Flatbread 1x

Description

This amazingly simple and easy Quinoa Flatbread is healthy and sure to be a
new family favorite. You just may never buy bread again after tasting these
delicious flatbreads. It is versatile and oh so yummy! A fabulous Whole Food
Plant Based recipe. Vegan, oil free, sugar free, no processed ingredients.

Ingredients SCALE 1x 2x 3x

1 cup quinoa – uncooked

½ cup unsweetened plain plant milk
1 teaspoon baking powder
¾ teaspoon sea salt

Instructions
1 Preheat the oven to 425 degrees F.
2 Line a 14 x 20 baking sheet with parchment paper. Invert the parchment
paper and trace an 11-inch diameter circle in the center of the parchment
paper to use as a pouring guide. Flip the parchment paper over and
place onto the baking sheet. You should be able to see the circle from the
other side. Note: This step is not required, but for some it can be
helpful.
3 Place the dry quinoa in a fine mesh strainer and rinse the quinoa really
well with running water for two minutes. This removes the bitterness from
the quinoa. Shake to drain excess moisture.
4 Add the rinsed quinoa, plant milk, baking powder, and sea salt into a
 high-speed blender and blend on high for one minute. When using our
Vitamix, we use the tamper tool to help move the batter along until it was
able to blend on its own. If you don’t help it along, then the batter doesn’t
completely mix well and become smooth. The batter should be smooth
without any visible quinoa remaining.
5 The batter consistency is key here. Since quinoa has slight variations of
“dryness” depending on how old it is, you need to pay attention to the
thickness of the batter. The batter should be somewhat thick, and
pourable with the help of a rubber spatula to get it onto the parchment
lined baking sheet.
6 Drop the batter into the center of the circle that you drew on the
parchment paper. Once you get pretty much get ALL the batter out of the
high-speed blender, take a rubber spatula and start to spread it out.
Working from the center, gently pushing the batter outwards until you
reach the outline of the circle. The batter should be spread thin.
Reference the photos on the blog post for reference.
7 Place the quinoa flatbread into the oven and bake for 15 minutes.
8 After 15 minutes, remove the quinoa flatbread from the oven, then using
a thin edged spatula, gently loosen the bread from the parchment paper,
flip over, and then return to the oven for another 4 to 5 minutes for chewy,
6 to 7 minutes: 6 minutes for crispy, 7 minutes for crispy and crunchy.
9 Enjoy!
10 See additional recipe variations.

Notes
i UPDATE: Reference Instructions for Our Favorite (not shown):
Garlicky Cheese Quinoa Flatbread: Add 2 Tablespoons of
nutritional yeast, 1 teaspoon garlic powder, and 1 extra teaspoon
plant milk to the Basic Recipe.

i *Batter: The batter consistency is key. The batter should be on the

thick side, but should spread easily with a rubber spatula. It should
look like a fudgy brownie batter, but very spreadable.

i *Batter Thickness or rather thinness: Another key element is to

spread the batter thin. The batter will not rise much, but since the
batter is consisting of crushed quinoa you want the batter thin so it
bakes thoroughly. If it is too thick, then your quinoa bread will be
gummy. Reference the numerous photos on the blog post for
 reference.

i *Baking Time: If you like your quinoa bread super crispy, follow the
instructions on baking times. It is very important that you set and
USE a timer for both the 1st side and flip side of the baking.
Otherwise, you could end up with a gummy flatbread.

i *Oven Preheat to 425 degrees F: It is very important that your oven

is fully preheated before you begin the baking process.

i *11-inch circle guide: The 11-inch circle guide works really well
because it lets you know just how thin the batter should be when
spreading it out. This is not required, but is helpful.

i *Flip side baking: After the 1st 15 minutes of baking, remove the
baking sheet from the oven, use a long thin edged spatula and gently
loosen the quinoa flatbread around all the edges. The baked bread
will want to stick to the parchment paper, but trust me it comes loose
with just a few tugs, then slide your spatula underneath the center of
the flatbread, once it is fully loose, very carefully flip it over using
tongs (be careful not to tear the flatbread.) It should flip over easily,
then return the flatbread to the oven and do the flip-side baking. Be
careful, it’s HOT!

i *High Speed Blender: We use a Ninja High Speed Blender with

great results. The key is that the quinoa must be broken down into a
batter consistency. We used the “Auto IQ Ultra Blend” setting on our
Ninja. Our regular food processor did not have the power to break
down the quinoa. UPDATE: We recently purchased a Vitamix! When
using our Vitamix, we found that we needed to use the tamper tool to
help move the batter along until it was able to blend on its own. If you
don’t help it along, then the batter doesn’t completely mix well and
become smooth. The batter should be smooth without any visible
quinoa remaining.

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Find it online: https://monkeyandmekitchenadventures.com/quinoa-flatbread/

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