Chia & Quinoa Breakfast Flatbread
I hosted another Health Retreat last month and these mini breakfast flatbreads were such a hit!
At every Health Retreat I always have a wide range of participants and eating preferences or allergies. Inevitably someone has a sensitivity to gluten or even maybe has celiac disease. I am always on the lookout for gluten free options that I can incorporate into my Health Retreats that everyone can enjoy.
I tested these flatbreads out before the Retreat and personally liked them myself, but I didn't think they would go over as well as they did!
The flatbreads are super easy to make and truly they're just the vehicle for the toppings you put on them. I've included a few options below that we devoured at the Retreat.
Of course we had them for breakfast, but you could easily have these for lunch with some tuna or chickpea salad on top, or use them for a base for pizza for dinner.
Chia & Quinoa Breakfast Flatbread
Ingredients
1 cup uncooked quinoa
2 cups // plus 3/4 cup water, divided
3 tablespoons chia seeds
2 tablespoons virgin coconut oil or olive oil
3/4 teaspoon fine sea salt
Directions
Rinse and drain the quinoa in a fine mesh sieve and transfer to a medium pot. Add 2 cups of water, stir, and bring it to a low boil. Reduce heat to medium, cover with a tight-fitting lid, and cook for 13 to 16 minutes until the water is absorbed and the quinoa is fluffy. After cooking, remove the lid to let the steam escape and remove the pot from the element.
While the quinoa is cooking, preheat the oven to 350°F and line a very large baking sheet (or 2 medium baking sheets) with parchment paper. If using 2 baking sheets, position 2 oven racks near the centre of the oven.
Stir the chia seeds, coconut oil (or olive oil, if using), and salt into the cooked quinoa until combined. Now add the remaining 3/4 cup water and stir again. It should look like a “soupy” quinoa mixture. Cool for 2 to 3 minutes.
Spoon this mixture into a large food processor and process for about 30 seconds (allowing steam to escape) until the quinoa is 50% broken down. There should still be some texture to the dough, and it’ll look like a thick, sticky paste with bits of quinoa throughout.
Scoop 1/4-cup mounds of dough onto the prepared baking sheet(s) several inches apart. You should have 9 mounds. Lightly oil your hands (to prevent sticking) and press down on each mound with the palm of your hand until the dough forms a small round shape, approximately 5 inches in diameter and no more than 1/8-inch thick. Shape the edges with your fingers so the circles are even. Grease your hands as needed to prevent sticking.
Transfer the baking sheet(s) to the preheated oven and bake for 20 to 23 minutes until the edges are lightly firm to the touch. Using a spatula, carefully transfer each to a cooling rack where they’ll firm as they cool. Add your desired toppings and enjoy!
Storing: You can refrigerate leftover flatbread in a sealed bag for 3 to 4 days or store in the freezer for up to 1 month. The uncooked dough also freezes and thaws beautifully.
Topping ideas: PB & banana, ricotta & berries, hummus & avocado, raspberry chia seed jam....or anything else you can creatively think of that would be tasty together :)
One topping favourite from the Retreat was a strawberry mango salsa (chop a little red onion, strawberry, mango & mint together.....easy peasy) and spoon on top of ricotta!
This recipe is from: https://ohsheglows.com/2018/08/27/3-ingredient-chia-and-quinoa-flatbread-vegan/