Quinoa Flatbread Bagels
Yield: 12 Flatbread Circles
Credit:
Ingredients
- 2 cups quinoa, soaked for 20 minutes, then strained and rinsed well
- 1 cup sparkling water
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tsp cumin powder
- 2 tsp baking powder
- 1 1/2 tsp salt, optional
Directions
- Preheat oven to 425.
- Combine all ingredients in a blender and blend on low to start then increase the speed. Mix should be creamy. If the quinoa isn’t broken down it will be crunchy and not as good. Be patient. This step is important. Scrape down the sides of the blender and keep blending until it is broken down and creamy. If it is too thick and the blender is bogging down, add a little sparkling water a tablespoon at a time.
- Pour the mix in circles on a parchment or silicone lined sheet pan. Use the back of a spoon to spread them out to a cracker thickness. They will rise a bit.
- Bake for about 12 minutes. Baking time depends on the oven so check for browning on the bottom for doneness.
Once removed from the oven, allow to cool for about 5 minutes before using a metal spatula to transfer to a cooling rack. Serve fresh or store in an airtight container in the refrigerator for up to one week, or freeze.
Recipe Note
This gluten-free bread is super simple and delicious. Mix red and white quinoa for a beautiful color. Quinoa is a complete protein. These store well and are perfect for toast, sandwiches, or slathered with nut butter and jam for a perfect snack.
Play with the seasoning. Add the flavors that go with your accompaniments. Rosemary is lovely for a soup compliment. Try sweet spices like cardamom, cinnamon, and nutmeg for a breakfast bread.
At the ranch, we serve them with our Totally Awesome Tempeh Spread, soup, and salad.
