(Looking for ways to eat healthy without spending a ton of cash? Check out my latest e-book about healthy eating on a budget.)
Homemade bread is the ultimate five-ingredient recipe. All you need is flour, yeast, water and salt, along with a bit of sugar or honey to activate the yeast.
Gluten-free breads are not as simple to formulate. There are lots of great recipes (a few of my faves can be found here), but they use far more ingredients to achieve the same delicious effects.
My attempt to create a five-ingredient gluten-free loaf of bread failed miserably. Happily, the experience triggered culinary inspiration and after a few tweaks to the recipe, a very tasty flatbread was born.
This high-protein recipe takes 10 minutes to prepare and 20 minutes to bake. That means in only half an hour you’ll have a nutty, savory bread you can spread thickly with dips or nut butters or mashed avocado. As with my chickpea flatbread, this would make an amazing pizza crust or sandwich bread, too.
I absolutely adore dill for its fragrant flavour, and it works well in here along with the rosemary. Dill also has antibacterial properties, fights carcinogens and free radicals, and is a good source of bone-building calcium. Of course, you can always substitute your favourite herbs and spices to make this your own.
What are your favourite herbs to use?
- ¾ cup dry quinoa
- 2 tbsp olive oil
- 1 tsp chopped fresh rosemary
- 1 tbsp chopped fresh dill
- 1 cup water
- ½ tsp salt
- Preheat the oven to 350 degrees F.
- Using a coffee grinder or spice grinder, grind the quinoa into a fine flour. You should end up with about a cup or so.
- Place the quinoa flour into a large bowl and add the water, olive oil, herbs and salt. Whisk well. You can add an extra tablespoon or so of water if the mixture seems to dry.
- Pour the batter into a prepared 9-inch baking pan or dish. Bake for about 20 minutes, until the top of the bread is golden.
- Cool on a wire rack, then cut into wedges and serve.