Pieczywo
Red Lentil & Quinoa Flatbread (Gluten-Free Tortilla)
40 minPorcje: 7Nutri-Score A€
A
40 min
40 minRed Lentil & Quinoa Flatbread (Gluten-Free Tortilla)
czego potrzebujesz
Składniki
red lentils (rinsed, soaked overnight with the quinoa (preferably in the fridge))Spiżarnia90 g
quinoa (rinsed, soaked overnight with the lentils (preferably in the fridge))Produkty zbożowe100 g
waterInne360 ml
saltPrzyprawy3 g- coconut oil (for lightly brushing the pan)Spiżarnia10 g
na porcję
Wartości odżywcze
108kcal
- Węglowodany
- 19 g
- Białko
- 5 g
- Tłuszcz
- 2 g
czego użyjesz
Przybory
Blender kielichowy
Durszlak
Patelnia
Pędzelek kuchenny
Miska
krok po kroku
Przygotowanie
- Krok 1
Soak the lentils and quinoa
- Rinse the red lentils and quinoa under cold water.
- Place them in a bowl, cover with plenty of water and soak overnight, preferably in the fridge.
- Krok 2
Drain and blend the batter
- Strain the soaked lentils and quinoa very well in a colander.
- Transfer them to a blender with the water and salt.
- Blend until completely smooth, then let the batter rest a few minutes.
- Krok 3
Cook the flatbreads
- Lightly brush a frying pan with coconut oil and heat over medium heat.
- Pour a ladle of batter into the pan and spread it into a thin round.
- Cook until the edges set and the base is golden, then flip and cook the other side.
- Krok 4
Repeat and serve
- Cook the remaining batter the same way, brushing the pan lightly as needed.
- Stack the flatbreads and use them as wraps or tortillas.