GF, DF, Vegan.
Ingredients:
-
2 cups of quinoa flour
-
1tsp of bi-carb soda
-
2 tsp of Himalayan salt
-
1tsp palm sugar
-
2 tbls of dried oregano
-
2 tbls of extra virgin olive oil
-
Handful of sundried tomatoes - chopped
-
3 slices of jalapeño- chopped
-
1 cup warm water
Method:
This bread can be made as a two styles, either as a flat bread or as a oval bread. The oval bread will have more dense texture and it’s nice to use sliced thin, served with dips or cheese platters over Christmas. Or make a flat bread and then just cut into squares - it will end up crunchy - more of a cracker consistency. Quinoa is a grain, but not just a grain. It is considered to be almost a complete food, being very high in protein, full of vitamins, gluten and wheat free, cholesterol free, usually organic, of a grate benefit to everyone- and simply delicious.
Preheat over to 180 C. Line a baking tray with baking paper. Sift the quinoa flour, bi carb soda, sugar and salt into a bowl. Stir in the oregano. Add the tomatoes and jalapeños and olive oil - mix in with your hands. And in as much water as it takes to make a soft, pliable but not sticky dough. Sprinkle with extra flour if necessary.
Place the dough into a floured board and slightly kneed it to ensure all the tomatoes and jalapeños are evenly distributed. Shape into a disk, approximately 20cm in diameter and place on the prepared baking tray. Using a knife, make 3-4 light slashes across the bread, brush with extra virgin olive oil and sprinkle with extra salt.
Place in the oven and bake for about 25-30 min, until the bread sounds hollow when tapped.
