Energizing Quinoa & Seed Flatbread
Have you gotten your hands on the Oh She Glows Cookbook yet? I got it for Christmas and have basically been cooking my way through it. All of her recipes are a-mazing. I pretty much have a sticky note indicating recipes that I want to make on every page. There is a recipe in the book called "Crunchy Oat & Seed Flatbread" that really intrigued me. I have made my own crackers before but never flatbread. I used her recipe as my base but added my own twist. I used quinoa and oat flour as the base and eliminated the sugar that the recipe called for.
This flatbread is soft and is deliciously savory. I love using quinoa flour in some baked goods because it is a fabulous source of protein. As I have mentioned in previous posts, quinoa is an amazing whole grain because it is also a complete protein. That means it has all 9 amino acids. Some plant proteins are "incomplete" meaning they do not have all 9 amino acids that make a complete protein. Quinoa is a plant-based protein superstar! Not only are you getting protein from the quinoa, you are also getting it from virtually every other ingredient (oats, sunflower seeds, chia seeds, pepitas, and a wee bit from the almond milk). It's a great balance of carbohydrate, protein, and healthy fats. Two thumbs up for that!
This recipe is easy to make and perfect for an energizing snack. I have been bringing a square or two with me to work to either snack on between meals or to have with lunch. It takes about 5 minutes (if that) to prep and only 25 minutes to bake. These little guys would be perfect for traveling as well. I wish I had made these for our flight to Europe in November. I guess Scott and I will just need to plan another trip soon so I can have an excuse to make some fun travel snacks ;)
Energizing Quinoa & Seed Flatbread (V + GF)
|Makes 9 squares|
- 1 cup rolled oats
- 1/2 cup quinoa flour
- 1/4 cup raw sunflower seeds
- 1.5 Tbsp chia seeds
- 1 tsp dried oregano
- 1/4 tsp dried thyme
- 1/4 tsp baking powder
- 1/2 tsp garlic powder
- 1/4 tsp sea salt
- 1 cup unsweetened, unflavored non-dairy milk (I use almond)
- 1 Tbsp coconut oil, melted
- 1 Tbsp raw pepita seeds
- 1 Tbsp raw sunflower seeds
- 1 tsp chia seeds
- sea salt for sprinkling
- Preheat the oven to 350 degrees (F). Lightly grease a 9-inch square pan and line it with parchment paper.
- Make the seed topping by combining pepita seeds, sunflower seeds, chia seeds, and salt and stir to combine. Set aside.
- Start making the flatbread. First, make the oats into flour by blending oats in a blender until flour forms (abour 10 seconds).
- In a large bowl, combine the oat flour, quinoa flour, sunflower seeds, chia seeds, oregano, thyme, baking powder, garlic powder, and salt. Whisk to combine.
- Add the milk and oil to the bowl and stir very well until no clumps remain. Pour the batter into the prepared pan and smooth it out evenly with a spatula.
- Once evenly spread in the pan, sprinkle the batter evenly with the seed topping.
- Bake for 25-30 minutes, uncovered, until the flatbread is form to touch.
- Let the flatbread cool in the pan for about 15-20 minutes. Left it out of the pan and cut into 9 pieces (or your desired number of slices).
- Enjoy topped with mashed avocado and tomato, alongside your favorite soup, toasted and slathered with almond butter, or just on it's own!