Delicious GF V Quinoa Flatbread

This is the most popular and versatile recipe in my kitchen! Its a total hit when Make it at every retreat or social get together because its the perfect starter or accompaniment to any dish - AND lets be honest, the best way to scoop up a delicious dip is not always a cool cucumber but rather a warm moorish carb - and I have found the miracle ‘bread’ that is both vegan, gluten free and an apt substitute (well, I think so anyways!)

I have put together one of my tried and tested recipes for Quinoa flatbread : this can be used as an accompaniment to curries, dips, or as a GF base for pizzas.

Follow the recipe below : Tag me in your delicious creations!

QUINOA BREAD WITH VEGAN DIPS

Ingredients

500g Quinoa (soaked overnight)

Rock Salt 

Garlic  4 cloves chopped fine

Herbs of choice (sage, thyme, rosemary) or olives, sun dried tomatoes (any toppings of your choice)

Olive oil (to line baking tray)

Method: 

Soak 500g of white quinoa overnight or for a minimum of 8 hours in cold filtered water 

Preheat oven to 180 degrees celsius

Drain the soaked mixture rinse with fresh water and pour strained mixture into blender with 1/2 cup of filtered  water, a pinch of salt salt + 1 TBS olive oil, + 2 cloves of garlic 

Blend mixture till smoothie like / smooth yet thick consistency 

Line a baking tray with baking paper

Turn oven to 180 degrees celsius

Coat the baking paper in olive oil so the mixture does not  stick 

** this step is super important **

pour mixture into lined baking tray - 

top with fresh herbs, sun dried tomatoes, olives - ANY TOPPINGS OF YOUR CHOICE - Get creative

Cook on one side for 20- 30 minutes or until the mixture turns golden brown

Flip the bread and coo on the underside for a further 15-20 minutes 

Remove from oven once the mixture is cooked through and at your desired level of crispy-ness 

Let the bread rest on a cooling rack

Cut up into triangles for dipping or use as base for GF pizzas.

cashew basil cream cheese dip (nut basedcansubstitute cashews for pinenuts/ macadamias /pumpkin or sunflower seeds for nut allergy)

300g cashews

a little hot water to blend

2 TBS of lemon

2 TBS olive oil

1 tsp salt

crack of pepper

basil 2 punnet /hanful

3 TBS nutrtional

3 cloves of garlic

4 tbs of Apple Cider Vinegar

blend till smooth - add a little more hot water if the mixture is thick

if you need to put it in the fridge make sure to ‘thaw’ before serving - best at room temp!

Baba Ganoush

cook a large eggplant in oven on high heat 200 for 30 minutes

once soft place in fridge to cool down completely

add meat of eggplant in blender with 3 garlic cloves

2 tbs tahini

3 TBS Lemon

1 punnet of parsley

dash of smoked paprika

pinch of salt salt

crack of pepper pepper

blend till smooth

Serve both with extra sprinkle of parsley, sesame /hemp seeds and

balsamic glaze for presentations

Bon Appetit! let me know how you go x