Quinoa and Dill Flatbread

A great way to use quinoa! It can be used as a crust or flatbread, made into a main dish, side dish, or appetizer! This is one that works well and can be easily changed with the herbs you have on hand or in your garden. We are starting clean-eating this week and tweaked some recipes. This can also be used as a pizza crust, topped with hummus, bruschetta, pesto, or even egg/tofu salad. It’s great for any gluten-free, dairy-free, vegan, or vegetarian diet.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch round pans with cooking spray.

Step: 2

Pulse quinoa in a food processor until ground into flour, 3 to 5 minutes.

Step: 3

Combine quinoa flour, water, olive oil, dill, rosemary, salt, and pepper in a bowl. Whisk, adding more water if needed, until combined. Divide dough evenly between the prepared cake pans.

Step: 4

Bake in the preheated oven until tops are golden, about 20 minutes. Cut into wedges.

Per Serving: 89 calories; protein 2.3g; carbohydrates 10.3g; fat 4.4g; sodium 74.8mg.

The best flavour of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as clear bread.

To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.