Today, I made Quinoa crispbread. I got the recipe from a detox cookbook by Carol Morley, an excellent naturopathic doctor in Mississauga. Here’s the rundown:
2 cups quinoa flour
2 cups flaked quinoa
1 cup toasted sesame seeds
1/2 cup sunflower or pumkpin seeds
1/2 cup grated almonds or hazelnuts
1/4 cup flax seeds
2 teaspoons sea salt
6 tablespoons sunflower oil
1 1/2 cups cold water
First, preheat your oven to 475F (240c). Combine the dry ingredients into a large mixing bowl.
Then, add the oil and water. Mix until the dough is very thick and well blended. Divide the dough in half and place each half on a baking sheet lined with parchment paper.
Placing a sheet of parchment paper over each ball of dough, roll the dough out until it’s about 1/4 inch thick. Cut the dough into 4-inch squares, without cutting all the way through.
Bake for 7 minutes then, while the dough is still in the oven, reduce the temperature to 350F (180c) and bake for another 20 to 25 minutes, until the crispbread is lightly browned around the edges.
Transfer to a wire rack immediately and let cool completely before storing in a stainless steel container. It’ll keep fresh for 2 weeks!