3-Ingredient Savoury Alkaline Flatbreads (Gluten-Free)
I absolutely love this recipe – it’s so quick, easy, and makes practically any meal time delicious.
We all struggle at breakfast from time to time, for variety and speed, and this delivers.
It works for a packed lunch to take to work…and how many times a week do you wonder (like me), “what am I going to make for dinner tonight!?” – and it works wonders at dinner too!
PLUS there is a nutritional punch to these flatbreads as well:
Quinoa: Quinoa is a plant-based complete protein, meaning that it contains all nine essential amino acids. It also has 5 grams of fiber and 2 grams of omega-3 per cup cooked which is quite a benefit!
Chia Seeds: Chia seeds are a gluten-free superfood, high in protein and omega 3. Their soluble fiber absorbs water to form a gel that is naturally good for your digestive system and slows the conversion of carbohydrates into simple sugars.
Coconut Oil: Coconut oil is a saturated fat that contains lauric acid which can boost immunity and fight harmful bacteria. It also contains linoleic acids, another type of healthy fatty acid. The saturated fats in coconut oil have been proven to lower LDL and raise HDL cholesterol, PLUS the caprylic acid is proven to destroy candida. Winner!
And there are a TON of different topping ideas you can try. I’ve given a few ideas below the recipe, but I’d love to hear yours too!
3-Ingredient Flatbreads (Gluten-Free)
- 1 cup of uncooked quinoa
- 3 tablespoons chia seeds
- 2 tablespoons organic coconut oil
- Put the uncooked quinoa in a medium-sized saucepan and add 2 cups of filtered, cold water. Bring to a simmer, and allow to cook down until the water has gone and the quinoa is light and fluffy.
- While this is happening, get the oven pre-heating to 350°F (180°C) and line either one big baking sheet or two medium baking sheets with baking paper.
- Now the quinoa is done, stir in the chia seeds and coconut oil, adding a pinch of Himalayan salt and 3/4 cup of water. Give this a good stir, it should look a little soupy.
- Process the mixture in a food processor until the quinoa is almost all blended – you should have a bit of texture to it.
- Now it’s time to make the flatbreads! You’ll need to oil your hands so it doesn’t stick to you, and you want to spoon out the mixture onto the baking sheets to you’re making 8-10 flatbreads.
- Push down on each blob of mix until it’s nice and thin, and shape it into a circle.
- Now bake for 25 minutes until the edges are firm to the touch. Once they’re done, using a spatula, move them to a cooling rack and (important) they will firm up as they start to cool down. If you want to eat them as a sort of oversized cracker (I’ve done this too – delicious) leave them cooking for a further 10 mins.
- Now it’s time to top them! See my ideas below!
Topping Ideas for the Alkaline Flatbreads
- Avocado, tomato & red onion
- Almond butter and strawberries
- Use the flatbread like a mini pizza base – top with classic pizza stuff
- Smoky eggplant dip with tomato & coriander (recipe coming!)
Would You Like a Brand-New Recipe From Me Every Friday?
How would you like, each Friday afternoon, a new alkaline recipe from me to try…ready for the weekend? It’s called my ‘Recipe for the Weekend’ and it’s just that. We don’t need something else heavy, clogging up our inbox and our headspace, so this is just a little delicious slice of alkalinity to take with you on your way into the best part of the week.
I hope you love the recipes!