Oh boy, allergy elimination diets are a breeze! Said no one ever. It?s been challenging to think of recipes when many of the foods and ingredients I love are also ones I should avoid for a bit before gradually reintroducing. So when I came up with these flatbreads, I was seriously overjoyed! There?s always a silver lining.
It?s hard finding bread-like foods with short ingredient lists at the grocery store, so I took matters into my own hands in the kitchen. It?s been a while since I made a flatbread (way back to my first cookbook). Six trials later, I finally nailed the recipe! (Of course, wouldn?t you know it, I went back to my second trial and only tweaked it slightly.) I tested soaked/sprouted raw quinoa, I tested cooked quinoa, I tested with a blender (and then a food processor), I tested with and without oil. I tested with varying amounts of chia seeds and water. And I ate every batch! Hah. Really these are hard to mess up, but some were definitely better than others. The soaked raw quinoa version was a hot mess and had the consistency of leather. #stillateit What I love about these flatbreads is that they require just three main ingredients?quinoa, chia seeds, and oil (plus water and salt)?and they freeze wonderfully, so you can tuck some away and then simply pop them in your toaster whenever the craving strikes. I even found that the uncooked dough freezes and thaws beautifully, so that?s another handy option for you to try if you want to store some in the freezer....