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

Seed Topping: 

  • 1 Tbsp raw pepita seeds
  • 1 Tbsp raw sunflower seeds
  • 1 tsp chia seeds
  •  sea salt for sprinkling


  1. Preheat the oven to 350 degrees (F). Lightly grease a 9-inch square pan and line it with parchment paper. 
  2. Make the seed topping by combining pepita seeds, sunflower seeds, chia seeds, and salt and stir to combine. Set aside. 
  3. Start making the flatbread. First, make the oats into flour by blending oats in a blender until flour forms (abour 10 seconds). 
  4. 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. 
  5. 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. 
  6. Once evenly spread in the pan, sprinkle the batter evenly with the seed topping. 
  7. Bake for 25-30 minutes, uncovered, until the flatbread is form to touch. 
  8. 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).
  9. Enjoy topped with mashed avocado and tomato, alongside your favorite soup, toasted and slathered with almond butter, or just on it's own!