Quinoa Almond Flatbread

Recipe characteristics

• Easy to make
• Requires only a few ingredients
• Flourless
• Healthier toast alternative
• High in fiber
• No added oils
• Whole-food plant-based recipe
• Dietary requirements: plant-based (dairy-free, egg-free), gluten-free, and soy-free.

Notes on ingredients

• Quinoa: To make the flatbread, soak the quinoa in enough water to cover, for 4-5 hours.
• Ground almonds: Use plain, raw almonds with no added oil or salt.
• Flaxseeds: You’ll need ground flaxseeds for this recipe.
• Lemon juice: It adds a little extra flavor.
• Garlic (optional): I like to add 1 clove of fresh garlic.
• Seeds (for the topping): Topping flatbread with seeds such as pumpkin, sunflower,  cumin seeds is a simple and effective way to increase the nutrition and flavor.

Quinoa – a nutritious pseudograin

Comparing to other grains, quinoa has a high nutritional content:

• Quinoa is relatively high in quality protein. It is considered a complete protein source, which means that it provides all nine essential amino acids.
• It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E, and antioxidants.
• It is naturally low in sodium, so it’s a great choice for a low-sodium diet.
• Quinoa is naturally gluten-free which makes it suitable for people who are sensitive or allergic to gluten.

How to make it

• Soak quinoa in water for approx. 4-5 hours. 
• Preheat oven to 180°C.
• Line a non-stick cake pan (18 x 26 cm) with parchment paper.
• Once soaked, rinse quinoa well and let it drain. Place quinoa into a food processor or a blender, along with almonds, flaxseeds, lemon juice, garlic (optional), water, baking powder, and salt, and blend until all is well combined and the batter is relatively smooth. 
• Pour the batter into the prepared pan and sprinkle with seeds (pumpkin, sunflower,  cumin seeds).
• Bake for approx. 40 minutes or until lightly golden. 
• Remove from the oven and allow to cool for a bit before removing it from the pan.
• Gently peel the parchment paper off the flatbread.
• Makes 6 slices.

Quinoa Almond Flatbread

Nensi Beram

Quinoa Almond Flatbread requires only a few ingredients. It's flourless, gluten-free, high in fiber, and has no added oils.

Share on Facebook Pin Recipe Print Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Cuisine Gluten-free, Vegan

Servings 6

Calories 148 kcal

Equipment

• Cake pan (18 x 26 cm)
• High-speed blender

Ingredients

  

1x2x3x

• 150 g quinoa seeds soaked in water for 4-5 hours
• 50 g ground almonds
• 50 ml lemon juice
• 70-80 ml water
• 1 tablespoon ground flaxseeds
• 1 clove garlic optional
• 1/2 teaspoon baking powder
• salt to taste

Instructions

 

• Soak quinoa in water for approx. 4-5 hours. 
• Preheat oven to 180°C.
• Line a non-stick cake pan (18 x 26 cm) with parchment paper.
• Once soaked, rinse quinoa well and let it drain. Place quinoa into a food processor or a blender, along with almonds, flaxseeds, lemon juice, garlic (optional), water, baking powder, and salt, and blend until all is well combined and the batter is relatively smooth.
• Pour the batter into the prepared pan and sprinkle with seeds (pumpkin, sunflower,  cumin seeds).
• Bake for approx. 40 minutes or until lightly golden. 
• Remove from the oven and allow to cool for a bit before removing it from the pan.
• Gently peel the parchment paper off the flatbread.

Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

Nutrition facts

Nutrition Facts

Quinoa Almond Flatbread

Serving Size

 

6

Amount per Serving

Calories

148

% Daily Value*

Fat

 

6

g

9

%

Sodium

 

73

mg

3

%

Carbohydrates

 

19

g

6

%

Fiber

 

3

g

13

%

Sugar

 

1

g

1

%

Protein

 

6

g

12

%

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword quinoa almond bread, quinoa flatbread slices