Monday, April 28, 2014


 Gluten-Free Quinoa Flatbreads

1 cup shredded carrot 
1 cup cooked quinoa
1 cup water 
1 1/3 cup gluten-free flour (I used quinoa flour)
2 tbsp oil (I used olive oil) 
1/2 tsp salt 
(optional: 1-2 tbsp brown rice syrup) 


Combine all ingredients in a large bowl. Scoop onto a greased cookie sheet. Sprinkle seeds of your liking on top (I used pumpkin and sunflower seeds). Bake for about 20 minutes in 425°F. Serve warm with hummus. Recipe in Finnish here.
100 Percent Pure

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