Description
This crispy quinoa flatbread, made with soaked quinoa, is a versatile, gluten-free option that’s perfect for any meal or snack.
Ingredients
Scale
- ¾ cup uncooked quinoa, soaked*
- ¼ cup water
- ½ teaspoon baking powder
- pinch of salt
*Soaking tip: Cover quinoa with water and soak 6–8 hours. In a rush? Use hot water and soak for 30 minutes minimum.
Instructions
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Preheat oven to 425ºF. Line a baking pan with parchment paper and spray it lightly.
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Rinse soaked quinoa thoroughly. Add it to a blender with water, baking powder, and salt.
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Blend until smooth — like a thick pancake batter.
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Pour onto pan and spread evenly (about ⅛” thick). You can shape into a rectangle or circle.
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Bake for 20 minutes. Flip the flatbread, peel off parchment, and return to oven.
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Bake another 10–15 minutes until golden brown and crispy around the edges.
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Cool, slice, and serve however you like.