Ingredients

The following ingredients have 4 Servings
  • 1 cup quinoa, uncooked, rinsed
  • ½ cup + 2 Tablespoons unsweetened plain plant milk
  • 1 teaspoon baking powder
  • 1 teaspoon garlic powder
  • pinch to ¾ teaspoon sea salt
  • Generous sprinkling Zaatar Seasoning *

Instruction

  • Preheat the oven to 425 degrees F.
  • Line a 14 x 20 baking sheet with parchment paper.
  • Place the dry quinoa in a fine mesh strainer and rinse the quinoa really well with running water for two minutes. This removes the bitterness from the quinoa.  Shake to drain excess moisture.
  • Add the rinsed quinoa, plant milk, garlic powder, sea salt and baking powder into a high-speed blender and blend on high for one minute.
  • Pour the batter onto the parchment paper. Get all the batter out of the high-speed blender then take a rubber spatula and start to spread it out.  Working from the center, gently pushing the batter outwards until you reach approximately an 11-inch circle or oblong shape.  Avoid thin spots as they can overbrown.
  • Give a healthy generous sprinkle of za’atar on the surface, then place into the oven and bake for 15 minutes.
  • After 15 minutes, remove the flatbread and using a thin edged spatula, gently loosen the bread from the parchment paper, flip over, and then return to the oven for another 5 minutes.
  • Remove from the oven, place onto a cutting board then cut the flatbread into numerous triangles. Place the triangles back onto the parchment paper lined baking sheet and place back into the oven for 2 to 4 minutes to crisp them up.
  • Remove and enjoy!