Hey there, art lovers and food enthusiasts! Robert Kline here, and let me tell you, sometimes the most inspiring creations come from the most unexpected places, like my kitchen! Today, I’m excited to share a recipe that’s not just visually appealing but also incredibly good for you: Energizing Quinoa & Seed Flatbread.
This recipe is a game-changer, perfect for a quick snack or a light lunch. It’s packed with protein, healthy fats, and fiber, keeping you fueled and satisfied. Plus, it’s incredibly easy to make – even for someone like me who finds solace in the precise strokes of a paintbrush rather than the meticulous measurements of a kitchen scale.
Why You’ll Love This Flatbread
Remember the “Crunchy Oat & Seed Flatbread” from the “Oh She Glows Cookbook”? This recipe takes inspiration from that gem and gives it my signature twist. Instead of regular flour, I’ve opted for a blend of quinoa and oat flour for an extra protein punch.
And let’s talk quinoa for a moment – this ancient grain is a nutritional powerhouse! It’s a complete protein, meaning it contains all nine essential amino acids, which is quite rare for plant-based proteins. Plus, it’s loaded with fiber, iron, and magnesium. Trust me, your body will thank you.
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Ingredients You’ll Need
This recipe calls for simple, wholesome ingredients that you might already have in your pantry. Here’s what you’ll need:
For the Flatbread:
- 1 cup rolled oats
- ½ cup quinoa flour
- ¼ cup raw sunflower seeds
- 1 ½ Tbsp chia seeds
- 1 tsp dried oregano
- ¼ tsp dried thyme
- ¼ tsp baking powder
- ½ tsp garlic powder
- ¼ tsp sea salt
- 1 cup unsweetened, unflavored non-dairy milk (almond milk works great)
- 1 Tbsp coconut oil, melted
For the Seed Topping:
- 1 Tbsp raw pepita seeds
- 1 Tbsp raw sunflower seeds
- 1 tsp chia seeds
- Sea salt for sprinkling
Let’s Get Cooking!
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Preheat & Prep: Set your oven to 350 degrees Fahrenheit. Lightly grease a 9-inch square pan and line it with parchment paper for easy removal later.
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Make the Seed Topping: Combine pepita seeds, sunflower seeds, chia seeds, and a pinch of salt in a small bowl. Set aside.
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Create Oat Flour: Pulse the rolled oats in a blender for about 10 seconds until a fine flour forms.
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Combine Dry Ingredients: In a large bowl, whisk together the oat flour, quinoa flour, sunflower seeds, chia seeds, oregano, thyme, baking powder, garlic powder, and salt.
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Add Wet Ingredients: Pour the non-dairy milk and melted coconut oil into the bowl. Stir well until a smooth batter forms and there are no lumps.
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Spread the Batter: Pour the batter into the prepared pan and use a spatula to spread it evenly.
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Sprinkle the Seed Topping: Sprinkle the seed topping evenly over the batter.
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Bake to Perfection: Bake for 25-30 minutes, or until the flatbread is firm to the touch.
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Cool & Cut: Allow the flatbread to cool in the pan for 15-20 minutes before transferring it to a cutting board and slicing it into 9 squares.
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Enjoy Your Energizing Treat!
This flatbread is delicious on its own, but don’t be afraid to get creative with toppings! Some of my favorites include:
- Avocado & Tomato: Spread a layer of mashed avocado and top with sliced tomatoes for a classic combination.
- Soup Companion: Enjoy a square or two alongside your favorite soup for a satisfying and wholesome meal.
- Toasted & Buttered: Toast the flatbread and spread with almond butter for a quick and easy breakfast or snack.
Share Your Creations!
I’d love to see your culinary masterpieces! If you try this recipe, snap a photo and share it on social media. Don’t forget to tag Robert Kline Art – I’m always excited to connect with fellow artists and food lovers.
And while you’re at it, explore the rest of the Robert Kline Art website for more creative inspiration, from handmade gifts to DIY projects. Happy cooking!