A gluten-free, vegan-friendly pita-flatbread that's as good for you as it is delicious. Delicious with hummus and tahini.

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  • Preparation Time

    10 minutes

  • Cooking Time

    20 minutes

  • Difficulty Rating

    1

  • Health Level

    5

  • Serves

    10

Total Shares 0

Ingredients

  1. 1 cup / 175 g quinoa flour, toasted or:
    • uncooked quinoa, toasted and finely ground
  2. ¼ cup / 30 g flaxseeds, finely ground
  3. ½ tsp / 3 g salt
  4. ¾+ cup / 180 ml water
  5. 1 tsp. olive oil (optional)
  6. ¼ tsp. / 1 g xylitol (optional)

Directions

  1. Preheat oven to 400°F / 200°C.
  2. Combine all ingredients in a large bowl. Add up to ¼ cup / 60 ml more water, if needed.
  3. Brush or mist a jelly roll pan / cookie sheet with olive oil, or line with parchment paper.
  4. Using the back of a spoon, spread the dough evenly in the pan. The dough will be ⅛-¼ inch / ¼-½ cm thick.
  5. Bake 10 minutes, rotate pan, and continue baking for another 10 minutes.
  6. Use a pizza cutter to cut flatbread into individual pieces.

Serving size:⅔ oz / 20 g

Exchanges per Serving: 1 Carb, 0 Protein, 0 Fat


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Comments 6

  1. I just tried a recipe for a pale bread made with zucchini, dates, eggs, cinnamon and coconut flour, how would I count this in my trim down diet? I know dates are very sugary, thats why I limit my portion to a very very small slice a day.

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