The other day, someone posted a recipe for “two-ingredient quinoa bread” on the CFDG Facebook group and I thought I’d give it a try. I wasn’t expecting much, but it turned out to be brilliant–and my new favourite alternative to bread, pita, wraps, etc.
And it really is only two ingredients.
Or it was until I started adding stuff!
The original recipe can be found here. It’s basically one cup of quinoa blended with one cup of water and baked, but I added a couple of things to make it tastier. The result is a nice neutral flatbread suitable for pizza crust or just as a vehicle for getting hummus and tomato/avocado/etc. into your mouth!
So—here’s the method:
Preheat oven to 425 degrees.
- 1 cup quinoa
- 1 cup water
- 1 TBS vegetable broth powder (I use this instead of salt)
- 1/4 cup nutritional yeast
Blend in the Vitamix for a minute or two. You don’t need to rinse the quinoa (if you do, the batter will come out much thinner). The result will be the consistency of a thick pancake batter.
Throw in a handful of…
- fresh basil
- fresh oregano
- fresh rosemary
Pulse a few times so the herbs aren’t completely blended (you don’t want a green batter!).
Pour onto a baking sheet lined with parchment paper sprayed with a bit of oil spray…
…and bake for 15 minutes. Turn over and bake for ten more minutes.
Now you can use it as a pizza crust or slice it up to use as flatbread. You can even toast it.
Avo-toasties on quinoa flatbread with capers, white onion, and a drizzle of sriracha:
Here’s a mini-pizza with a quinoa crust:
I did try grilling it (rather than baking), and the result was fine, but rather floppy, like a thick wrap or pancake, and quite rubbery in texture. The one on the right is baked, the two on the left are grilled:
James isn’t 100% crazy about the quinoa flatbread, but I LOVE it. The taste is pretty neutral and it’s a perfect vehicle for those open-faced sandwiches of which I am so fond.
I’m going to try it as a pizza crust for a large pizza this evening to see how it fares. I’ll report back with my results!
Not at ALL bad as a pizza crust!!
Toppings: tomato sauce, onions, olives, mushrooms, red peppers, grape tomatoes, vegan cheese:
Served with a kale-romaine-tomato Caesar salad–YUM!!!!