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Wholesome Chickpea & Quinoa Flatbread: A Protein-Packed Delight
Try our unique Chickpea & Quinoa Flatbread! It's protein-packed, gluten-free, and perfect for health-conscious bread lovers. Bake a batch today!
Elevate your homemade bread game with this one-of-a-kind Chickpea & Quinoa Flatbread. Combining the nutty flavors of quinoa with the earthiness of chickpea flour, this flatbread is not only an innovative twist on traditional bread but also a nutritional powerhouse. Rich in protein and fiber, this bread is perfect for those looking to maintain a balanced diet without compromising on taste.
Unlike conventional bread recipes, this flatbread is naturally gluten-free and made with whole, unprocessed ingredients. The combination of chickpea flour and quinoa not only provides a hearty texture but also ensures you get a substantial amount of plant-based protein. Whether you're a seasoned bread maker or a curious beginner, this recipe is an exciting new addition to your culinary repertoire.
Recipe Overview
🥗 Vegetarian
🌾 Gluten Free
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings
6
Calories
290 kcal
per serving
Cuisine
Mediterranean
Try our unique Chickpea & Quinoa Flatbread! It's protein-packed, gluten-free, and perfect for health-conscious bread lovers. Bake a batch today!
Ingredients
- • chickpea flour: 1 cup
- • cooked quinoa: 1 cup
- • water: 3/4 cup
- • olive oil: 2 tablespoons
- • baking powder: 1 teaspoon
- • salt: 1/2 teaspoon
- • garlic powder: 1/2 teaspoon
- • ground cumin: 1/4 teaspoon
- • fresh rosemary, chopped: 1 tablespoon
- • black sesame seeds: 1 tablespoon
Instructions
- 1 Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 2 In a large mixing bowl, combine chickpea flour, baking powder, salt, garlic powder, and ground cumin. Stir well to ensure all dry ingredients are evenly mixed.
- 3 Add the cooked quinoa to the dry mixture and mix gently. Slowly pour in the water and olive oil, stirring until a smooth batter forms. The batter should be thick but spreadable.
- 4 Fold in the chopped rosemary and half of the black sesame seeds, reserving the rest for garnish. Mix until the herbs and seeds are evenly distributed throughout the batter.
- 5 Pour the batter onto the prepared baking sheet. Use a spatula to spread the mixture evenly into a rectangle or desired shape. Sprinkle the remaining sesame seeds on top.
- 6 Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the bread is firm to the touch.
- 7 Remove from the oven and let it cool on a wire rack before slicing into squares or wedges. Serve warm or at room temperature.
Serving Suggestions
- • This Chickpea & Quinoa Flatbread pairs beautifully with a fresh salad or as a side to soups and stews. For an added nutritional boost, top with avocado slices and a sprinkle of hemp seeds. Enjoy it with a tangy yogurt dip or a vibrant tomato salsa for a flavorful contrast. For a heartier meal, use the flatbread as a base for open-faced sandwiches. Top with roasted vegetables, hummus, or feta cheese for a Mediterranean-inspired dish. Pair with a chilled glass of lemon-infused water or herbal iced tea to complement the savory notes.
Storage Tips
Store any leftover flatbread in an airtight container at room temperature for up to two days. For longer storage, wrap individual pieces in plastic wrap and place them in a freezer-safe bag. Freeze for up to one month. To reheat, thaw at room temperature and warm in a preheated oven at 300°F (150°C) for 5-10 minutes.
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