Category: Dessert

3-Ingredient Chia & Quinoa Flatbread (Vegan)

10/6/2020

Adapted from Oh She Glows - Packed with protein, these easy chia and quinoa flatbreads make the perfect healthy base for all your favourite toppings! This is a great basic flatbread that you can jazz up with delicious toppings.

INGREDIENTS

1 cup (160 g) uncooked quinoa
2 cups (500 mL) plus 3/4 cup (180 mL) water, divided
3 tablespoons (30 g) chia seeds
2 tablespoons (30 mL) virgin coconut oil or olive oil
3/4 teaspoon fine sea salt

TOPPINGS

Avocado Hummus Toast (Oh She Glows Every Day, p. 39)
10-Spice Roasted Chickpeas
DIY Burrito Bowl (the spicy black bean topping would be amazing on these!)
Golden Red Lentil Dal
Nutrient-packed Guacamole (The Oh She Glows Recipe App: iOS/Android)
Perfect Roasted Chickpeas (The Oh She Glows Cookbook, p. 220)

INSTRUCTIONS

Rinse and drain the quinoa in a fine mesh sieve and transfer to a medium pot. Add 2 cups of water, stir, and bring it to a low boil. Reduce heat to medium, cover with a tight-fitting lid, and cook for 13 to 16 minutes until the water is absorbed and the quinoa is fluffy. After cooking, remove the lid to let the steam escape and remove the pot from the element.
While the quinoa is cooking, preheat the oven to 350°F (180°C) and line a very large baking sheet (or 2 medium baking sheets) with parchment paper. If using 2 baking sheets, position 2 oven racks near the centre of the oven.
Stir the chia seeds, coconut oil (or olive oil, if using), and salt into the cooked quinoa until combined. Now add the remaining 3/4 cup water and stir again. It should look like a “soupy” quinoa mixture. Cool for 2 to 3 minutes.
Spoon this mixture into a large food processor and process for about 30 seconds (allowing steam to escape) until the quinoa is 50% broken down. There should still be some texture to the dough, and it’ll look like a thick, sticky paste with bits of quinoa throughout.
Scoop 1/4-cup mounds of dough onto the prepared baking sheet(s) several inches apart. You should have 9 mounds. Lightly oil your hands (to prevent sticking) and press down on each mound with the palm of your hand until the dough forms a small round shape, approximately 5 inches in diameter and no more than 1/8-inch thick. Shape the edges with your fingers so the circles are even. Grease your hands as needed to prevent sticking.
Transfer the baking sheet(s) to the preheated oven and bake for 20 to 23 minutes until the edges are lightly firm to the touch. Using a spatula, carefully transfer each to a cooling rack where they’ll firm as they cool. Add your desired toppings (see headnote for ideas) and enjoy!
Storing: You can refrigerate leftover flatbread in a sealed bag for 3 to 4 days or store in the freezer for up to 1 month. The uncooked dough also freezes and thaws beautifully.

Check out the Oh She Glows site for more recipes

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1 cup walnuts
1.5 cup unsweetened shredded coconut, plus more for coating
2 tsp cinnamon
¼ teaspoon sea salt
1 cup packed soft Medjool dates, pitted
⅔ cup shredded carrots
2 tbsp maple syrup

Directions

In the blender, combine the walnuts, 1 cup shredded coconut, cinnamon and salt and pulse until it becomes a fine meal.
Add the dates and carrots and pulse until the mixture combines and sticks together.
Use a tablespoon to scoop the mixture, then use your hands to roll it into approximately 1-inch balls.
Put coconut into a small bowl, roll each ball into the coconut to coat it.

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2 cups medjool dates, pitted
⅓ cup quick oats
¼ cup cocoa powder
¼ tsp salt

Directions

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Add the dates, cocoa powder and salt and process until fully incorporated. The dough is ready when you can press it together with your fingers and it sticks.
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1 frozen banana
½ scoop Vega Sport chocolate protein powder (or any other chocolate protein powder with minimal, healthy ingredients)
1 tbsp smooth organic peanut butter (with no added sugar or oils)
1.5 cups unsweetened almond milk
1 tsp cocoa powder

Directions:

Place all ingredients in a high speed blender and process until smooth. Enjoy!

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4/18/2019

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1 cup cashews
1 cup shredded coconut
1 cup dates
1 tsp vanilla
¼ tsp salt
Juice of ½ a large lemon
Zest of 1 large lemon
1 tsp coconut oil

Directions

Place coconut and cashews in the bowl of a food processor and blend until a crumbly or “sandy” texture is achieved.
Add the dates, lemon juice, lemon zest, coconut oil, vanilla and salt and process until fully incorporated. The dough is ready when you can press it together with your fingers and it sticks.
Roll dough into balls approximately 1.5 inch in diameter.

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