Sprouted Quinoa Flatbread (or Pizza Crust)
Yield: Makes one 8-inch x 10-inch piece, or 2 smaller pieces
This flatbread is best made thin. It is oh-so-easy, delicious and incredibly healthful, and even freezes well! The sea veggie is not a must in the recipe but it's a great way to get life-supporting minerals and adds an enjoyable, subtle flavor.
- 1 cup quinoa Add to list
- 2-inch strip of kombu or wakame (sea vegetable) Add to list
- 1/8 cup unrefined olive oil Add to list
- 1/2 to 1 teaspoon sea salt Add to list
- 1/2 teaspoon black pepper Add to list
- 1 to 2 teaspoons of your favorite herb (optional) Add to list
- 2 cloves raw garlic Add to list
- 1/8 teaspoon xanthan gum Add to list
Soak quinoa and sea vegetable overnight in 4 cups filtered water in a large jar or bowl (cover with sprout lid or paper towel). The next day, rinse the grain at least once but twice is recommended.
Preheat the oven to 400º F. Put rinsed quinoa and sea vegetable in a food processor. Add olive oil, salt, pepper, optional herbs, garlic and xanthan gum. Blend until rather creamy. The batter will be pretty thick.
Tear off a piece of parchment paper and place it on a baking sheet. Using your hands or spatula, spread batter over the parchment paper. It's easier to make a rectangular shape but two rounds or whatever shape you like is fine. Make it nice and thin but without holes. Place in oven on baking sheet for 5 minutes. Then slide it off the baking sheet and onto the oven rack for an additional 8 minutes or until crispy.
Dress it up with a pesto or tomato sauce, and toppings of your choice and put back into a 400º F oven for 5 to 8 minutes. Another option is to cool and freeze for later. Also good for flatbread sandwiches or to dip in soup. Fantastic!
Source: Copyright 2008 Tiffany's Healing Foods LLC
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