Quinoa Crispbread

Delicious Detox, page 69


2 cups quinoa flour

2 cups flaked or rolled quinoa

1 cup roasted sesame seeds

½ cup, heaping, sunflower or pumpkin seeds

½ cup, heaping, grated almonds or hazelnuts

¼ cup flaxseeds

2 teaspoons sea salt

6 tablespoons sunflower oil

11/2 cups cold water


1. Preheat the oven to 475ºF (240 ºC).

2. Combine the quinoa flour, flaked quinoa, sesame seeds, sunflower seeds, almonds, flaxseeds, and salt in a large mixing bowl.

3. Add the oil and water and mix to make a thick dough. Divide the dough in half.

4. Dust a rolling pin with flour and roll out each half of the dough onto separate baking sheets lined with parchment paper.

5. Cut the dough into 4-inch (10cm) squared, without cutting all the way through.

6. Place the baking sheets in the oven and bake for 7 minutes.

7. Reduce the heat to 350 ºF (180 ºC) while the dough is still in the oven and bake for another 2 to 25 minutes, until the crispbread is lightly browned around the edges.

8. Remove the crispbread immediately from the baking sheet and cool completely on the wire rack before storing.

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