Quinoa Flatbread

Alert Paul Hollywood — we're ready for bread week! 🍞 This easy, 3-ingredient Quinoa Flatbread from IIN alum is perfect for pizza nights and weekday toasts alike. Check out her gluten-free recipe and directions below:⁠ ⁠ Ingredients:⁠ (Per single-serving 6 inch circle flatbread)⁠ • 1 cup quinoa, cooked⁠ • 1 tbsp ground flax⁠ • ⅛–¼ tsp sea salt (or to taste) (optional)⁠ ⁠ Directions:⁠ 1. Preheat the oven to 400°F, and line a baking sheet with parchment paper.⁠ ⁠ 2. Process all ingredients in a food processor until almost smooth, leaving some texture.⁠ ⁠ 3. Shape the dough into a ball, place it in between two sheets of parchment paper, and use a rolling pin to roll it until it’s ¼ inch thick.⁠ ⁠ 4. Bake for 15 minutes, flip, and continue baking for an additional 10–15 minutes until both sides are golden brown.⁠ ⁠ 5. Let the flatbreads cool for a few minutes before serving. Top with your favorite toppings (e.g. avocado, nut butter, hummus, pizza toppings).⁠ ⁠ 6. Store in an airtight container in the fridge for up to 4 days or freezer for up to 3 months. Put parchment paper in between layers of flatbreads so they don’t stick together. ⁠ ⁠ Tips:⁠ • To easily flip the flatbread, place another piece of parchment paper on top of the flatbread, flip it, and carefully peel off the original sheet of parchment paper.⁠ ⁠ • You can make a 6-inch circle flatbread with 1x this recipe, or a large 10x15-inch rectangular flatbread with 5x this recipe.⁠ ⁠ • Add herbs/spices to your flatbreads for extra flavor! For a savory flatbread, try ¼ tsp dried oregano and ¼ tsp basil. For a sweet flatbread, try ¼ tsp cinnamon and ground stevia leaf or date sugar to taste.

Great

% Daily Values based on a 2,000 calorie diet