Bakery
Red Lentil & Quinoa Flatbread (Gluten-Free Tortilla)
40 minServes 7Nutri-Score A€
A
40 min
40 minRed Lentil & Quinoa Flatbread (Gluten-Free Tortilla)
what you need
Ingredients
red lentils (rinsed, soaked overnight with the quinoa (preferably in the fridge))Pantry90 g
quinoa (rinsed, soaked overnight with the lentils (preferably in the fridge))Grains100 g
waterOther360 ml
saltSpices3 g- coconut oil (for lightly brushing the pan)Pantry10 g
per serving
Nutrition
108kcal
- Carbs
- 19 g
- Proteins
- 5 g
- Fat
- 2 g
what you’ll use
Tools
Blender
Colander
Frying pan
Pastry brush
Mixing bowl
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.