I have been obsessed with quinoa pizza crust for some while. It’s just so easy to make and it tastes so damn delicious. So I had to try another version of it and this is how the idea of the flatbread was born! And to finish it off I thought, is there a better topping out there than cashew cream cheese and avocado? THERE MOST DEFINITELY IS NOT!
Making the flatbread might not be as foolproof as making the pizza crust but it is still relatively easy and super quick!
Notice how messy it looks? Well, that is what happens when you try and flip it too soon!
Ingredients for 1 flatbread:
- 1/2 c of quinoa soaked over night
- 1 tbsp of lemon juice
- 1 1/2 tbsp of plant milk (you can also use water)
- herbs (which ever ones you prefer)
For the Toppings:
- 1/2 avocado
- Cashew cream cheese (however much you like, I used a lot)
- 1 spring onion
- chili flakes to sprinkle
- sesame seeds to sprinkle
- tiny bit of lemon juice
Heat some coconut oil in a large skillet on medium heat.
Drain the soaked quinoa from the water. Put all the ingredients for the flatbread into a food processor or blender. Process until a smooth batter forms. The consistency should be a bit more solid than pancake batter. Transfer the batter into the hot skillet and spread out with a spatula to form the flatbread. Let it cook for about 5 mins on each side. But make sure it is solid enough once you want to flip it as cooking times will vary depending on your stove.
Once the flatbread is ready assemble all the toppings and devour!