Fresh herb, quinoa, and besan flatbread

This recipe was inspired by the Quinoa Oat Flatbread recipe on The Edible Perspective . My version adds fresh herbs, sautee’d onion and replaces the oats with besan (chickpea flour), thus making it unequivocally gluten free. The result is light and crispy, a perfect pair for soups and salads.

fresh herb, quinoa and besan flatbread from superstrength health

Fresh herb, quinoa, and besan flatbread
Recipe type: vegan, gluten free
Prep time:
Cook time:
Total time:
Serves: 2-3
  • ½ red onion
  • ½ cup mint leaves
  • ½ cup cilantro
  • 2 Tablespoon coconut oil, divided
  • ¾ cup besan
  • ¾ cup quinoa flour
  • 1 cup water
  • 1.5 Tablespoons ground flax seeds
  • ½ teaspoon garlic salt
  • 1 teaspoon italian seasonings
  • black pepper to taste
  1. Preheat your oven to 375 F
  2. Add ½ T coconut oil to a 9” round cast iron skillet and once hot, add in the onion and herbs. Sautee on low for 10-15 minutes, until everything is crispy and carmelized.
  3. Mix all dry ingredients together in a large bowl.
  4. Pour in the water, and 1 T of melted coconut oil.
  5. Stir until just combined
  6. Add another ½ T of coconut oil to the hot pan and when it melts, add in the dry ingredients.
  7. Take the pan off the burner, mix batter into the pan until smooth and spreads to the edges. Shake lightly to even out.
  8. Bake for for 30 minutes until the bread is cracked on top, pulled away from the sides, and edges are golden brown.
  9. Let cool to fully firm up, then remove from the pan + slice.