Quinoa Flatbread

Quinoa Flatbread

Quinoa Flatbread

Serves 8

gluten free, soy free, vegan

1 cup quinoa flour

½ cup almond flour

¼ cup chia/flaxseed flour

¼ cup nutritional yeast

4 soaked dates

¼ cup olive oil

½ cup water

1 tsp. Salt

½ tsp oregano

½ tsp marjoram

squeeze half a lemon

PREHEAT Oven 375 degrees.

Put soaked dates and olive oil into the food processor. Process until smooth. Combine all ingredients (excluding water!) in a large bowl including the date/oil mixture. Mix with hands adding water until the bread dough is moist and holds together. You may not use the full ½ cup of water…you may need a bit more. Press the bread dough onto parchment paper. Make sure it is about a quarter of an inch thick. I added a bit more of oregano/marjoram/salt on top the bread and dusted with olive oil but this isn’t necessary.

BAKE at 375 for about 15-20min or until the edges become brown.

More Recipes

Share on social


Don't miss a single post!

Be the first to know about new flavors, upcoming events, recipes and more!

Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


Leave a Comment

Your email address will not be published. Required fields are marked *

Join the mailing list

if you want to connect on a more personal level & get content straight to your inbox – sign up below to be added to the list!

(don’t worry, I’ll never spam you or give out your email address)