Super Seedy Quinoa Flatbread
About this Recipe
1/2 cup plant milk (I used Rebel Mylk)
1 tsp baking powder
1 tsp tumeric/cumin or both
A large handful of spinach/kale
For the topping:
1 clove garlic thinly sliced
1 tablespoon pumpkin seeds
1 tablespoon sunflower seeds
1 tablespoon nigella/sesame seeds
Drizzle olive oil
Freshly ground salt and pepper
Put the rinsed quinoa, milk, baking powder, tumeric, spinach etc in a high speed blender and blitz into a thick batter.
If you need to you can add a little more water, but not to much. The batter needs to be quite a thick consistency.
Spoon the mixture out onto a lined baking tray and spread out evenly. It should be about 1/2 a cm thick.
Sprinkle all the seeds on and scatter the garlic evenly. Drizzle over olive oil and then salt and pepper on top.
Put into the oven for about 20 mins then take out. Be careful not to tear the flatbread as you need to use a spatular to peel it off the paper and either put back in the oven on the rack for 10 mins so the bottom can bake or turn the flatbread over on the baking tray to put back in the oven. Either is fine.
Take out, cut up, try not to eat it all in one sitting and enjoy!
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