So I was thinking of making a long post with gf buns, but then I made these individual pizzas the other day and thought that these could make a great superbowl snack!
The flat bread is glutenfree and has cooked quinoa, oats and potato starch, no gum, soy or corn. It is a slightly dense bread. Add 2-3 Tablespoons more potato starch to make the dough lighter. The oats can be substituted with half sorghum half starch. I like my breads light and airy, but for gf breads to be really airy, you need a lot more starch and of course it needs to be steamed to really get them air bubbles!
For a with gluten, wheat flour version of the flat bread see Tomato Sprouted Quinoa Flat bread here.
The cooking method used for this flat bread, is stove top with some steam. This stove top method can be used to make the Glutenfree Naan bread I posted earlier. I made some gf Naan on stove top, kept the Naan bread thinner and it comes out soft and airy! not as super airy as the steamed one, but good enough.
This is a protein filled snack with the Quinoa and hummus and some grilled veggies. Sure to keep you full for the game. You can serve the flat bread sliced up like pita with hummus as well. I stored one in the refrigerator overnight, and put it in the microwave to lightly warm it..and it was soft again.
For more Snack ideas like Beet Chickpea burger, Apple Fries, tempeh kebab bites,, check out the Savory Snacks Album on my facebook page here. Pictures with recipe links!
In a pan, add 1 teaspoon of oil, 2 garlic cloves, 1/4 teaspoon cumin powder, 1 teaspoon tahini or sesame seeds, 1 dry red chili. Cook on medium heat for half a minute. Add 1/2 cup cooked or canned chickpeas, 1/2 teaspoon salt or taste. Cook on medium heat for 2 minutes, stirring occasionally. Add 1/2 cup packed chopped spinach and mix well. Cook for a minute or so, until most of the spinach just about starts to wilt.
Cool to warm and puree with a little water into desired consistency.
Tomato Quinoa flat bread: Makes 4, 5 inch breads
1/4 cup quinoa, uncooked
1/2 cup water, to cook quinoa
1/2 medium tomato chopped
1/2 teaspoon vinegar
1 teaspoon flaxmeal
1 Tablespoons organic canola oil
1/3 cup rolled gf Oats, ground fine
1/4 cup potato starch (add 3 Tbspns more for a lighter bread)
1/2 teaspoon baking powder
3+ Tablespoons water
1 teaspoon active yeast
1 teaspoon raw sugar
2/3 teaspoon salt
1/4 teaspoon cumin powder and dried basil flakes
1/4 teaspoon garlic powder
1/4 teaspoon chili flakes or powder or cayenne or omit
- Cook the 1/4 cup Quinoa in 1/2 cup water,in a covered container till done. Let cool to a warm state.
- In a bowl, add a Tablespoon of warm water, yeast and sugar. Mix and let sit until frothy,
- In another bowl, whisk all the dry ingredients(oats, starch, salt, spices, baking powder) till well combined. Add this to the yeast mixture. dont mix yet.
- In a blender, blend the cooked quinoa, oil, flaxmeal, vinegar and the Tomato and 2 Tablespoons water, just enough so the tomato is well blended.
- Add this mix to the yeast and flours and and mix well for a minute to get a stiff batter.
- Spritz the top liberally with water and Let this mix sit in a warm place, covered, for 1-2 hours.
- The batter will be more doughy since the Oats will absorb some moisture. Oil hands and knead to get it all together. The mix will now be doughy and handle-able. If too dry, spray some water.
- Make 4 balls and pat each of them to desired thickness on parchment. Keep them thin 1/8 inch.
- Spray water on top and cover with a damp towel and let sit in a warm place for 40-45 minutes.
- Heat up a pan or girdle which has a well fitting lid, on high heat until hot.
- Reduce heat to medium-high. Take one of the flat breads. Peel the parchment away from the bread and not the bread from the parchment.(flip the parchment on your hand and peel it slowly off the bread, while the bread is resting on your hand)
- Place the bottom of the bread(which you just peeled from the parchment, the more moist side) on the heated pan.
- Quickly spray the top of the bread and the surrounding with water and close the lid.
- Cook for a minute to minute and a half. Open lid, and flip the bread. make a small trial bread to figure out cooking time since each pan and heating method(gas, electric stove etc acts differently).
- Cover and cook the other side for a minute. Take off pan and continue with the rest of the breads. I cook only one at a time in the pan, because once the top has been sprayed, you want to close the lid soon to trap a little steam. Let bread rest for 2-4 minutes.
- These breads dont go dry or go stale in the refrigerator for 2 days. You can make these ahead of time or right before serving. Top off the cooked side with the hummus, beet and grilled Red bell pepper while the other side is cooking. Close the lid for a minute and everything will get heated up to serve.
If you have the breads, hummus and roasted veggies made before hand. Then arrange the bread, top with hummus and roasted/grilled veggies, vegan cheeze, and broil for 1 minute to 1.5. or microwave it for 30 seconds per flatbread. I’d actually love me some fresh crumbled falafel and pomegranate on these breads too!
Take the whole beet and wrap it nicely in a foil. Place wrapped beet on a tray and bake it at 365 degrees F for 35-45 minutes depending on the size of the beet.
Take out of the oven, let cool. Peel, chop, use or refrigerate for 3-4 days.
Phew, one down, 2 more snack posts to go! What are your plans for the weekend.
This mini pizza filled with love is headed to Slightly Indulgent Tuesdays, Hearth and soul blog hop, Allergy Free Wednesdays, Ricki’s wellness weekend , and GFE’s Virtual Support group April
The 4th picture below is the wheat Tomato Sprouted Quinoa non gf flatbread.