Gluten-Free Flatbread (Or Crackers) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This recipe will give you superpowers. They are super protein-tastic. And super-flax-omega-tastic. You will become an indestructable muscle machine with an enormous brain while you eat them. Also they are delicious. All your GF friends will think you are magic. Ingredients:
1 1/2 cups cooked brown rice |
1 cup cooked quinoa |
2 -4 tablespoons ground flax seeds |
1 teaspoon tahini |
1/2 tablespoon water |
1 garlic clove, minced |
1/2 teaspoon dill |
1/2 teaspoon onion |
2 tablespoons flax seeds |
1 tablespoon sesame seeds |
salt, to taste |
Directions:
1. For Flatbread:.
2. Blend rice, quinoa, ground flax, tahini, water, garlic and herbs in a food processor. Stir in sesame and flax seeds, and add salt to taste. Turn mixture out onto a greased or parchment-lined baking sheet. Flatten the mixture to about 1/8 inch using wet hands (or a rolling pin…or both). Use a pizza cutter to cut the dough into 3x3 squares and bake in a preheated 300F oven for 35 minutes Let cool 15 mins then use a spatula to carefully remove your ‘bread’ slices from the pan. Wrap tightly and store in the fridge.
3. For Crackers:.
4. Same instructions as above, except you can cut the dough into whatever shapes/sizes you want. Bake 45-50 minutes, until the crackers are golden-brown, being careful not to burn. Let cool 15 mins before carefully breaking them apart. Store in an airtight container (in the fridge if it’ll take you more than 2-3 days to eat them…which I highly doubt.).
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