These flavourful quinoa flatbreads make tasty gluten-free bases for many recipes, but can also be enjoyed on their own.
We used a simplified process that doesn't require quinoa flour, making this recipe simpler and cheaper.
The result is fluffy flatbreads with few calories and lots of proteins and fibres.
Rinse well the quinoa under cold water and then transfer to a pot. Cover with water, bring to a boil and simmer for 15 minutes or until the liquid is absorbed.
In a food processor, blitz the cooked quinoa with milk, ground flaxseeds, baking powder, salt, and oil until you have a dense batter.
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Pour three spoonfuls of the quinoa bread batter over a baking tray lined with parchment paper. Spread with a spatula to give the dough an oval flatbread shape.
Bake the flatbreads for 25 minutes at 200°C (390°F) until lightly browned. Allow cooling on a wire rack before serving.