These delicious little squares make a GREAT addition to any lunch or dinner. You get the best of both worlds, protein and yummy taste! The kids will love in this in their lunchbox:
- 2/3 cup gluten free flour + 1/4 more for kneading, dusting
- 1/3 cup arrowroot flour
- 3 Tablespoons sprouted quinoa( can be substituted with cooked quinoa or left out or use any other sprouted grain)
- 1 teaspoon raw agave syrup
- 1.5 teaspoons quick rise yeast
- 1/4 cup water
- 2 Tablespoons Virgin olive oil
- 3/4 teaspoon salt or to taste
- 1 roma tomato or any juicy medium tomato
- 1/2 teaspoon dried basil flakes
Add the yeast and 1 teaspoon sugar to 2 Tablespoons warm water and mix well. Let stand for 10 minutes. Puree the tomato, salt, oil and the sprouted quinoa into a well blended consistency.Add in the flours, basil to the yeast mixture and mix. Now blend in the tomato puree and give a mix for a few seconds. Knead the dough for 4-5 minutes by hand or in mixer, scraping sides every 2 minutes if using a stand mixer. add more bread flour or water in little quantities if needed to get a soft dough.Place dough in greased container, spritz top with water and then with oil. Cover with a towel and let rise for an hour. You can refrigerate the dough at this point for up to 2 days.If refrigerated, then let dough rest outside for an hour to reach normal temperature.Divide dough into 3-4 balls depending on size of flat bread you want. (Or you can shape it into a loaf, place in mini loaf pan, let rise for 30 minutes and bake at 350 degrees F for 20 minutes.)Form balls, and roll out on well floured surface. I made 5 inch rounds, nicely thick flat breads to use as buns for our portabello sandwiches.Heat a grill pan to high heat and grill the flat breads when the pan is hot, 2-3 minutes each side. Use thick bottomed pan or grill pan, well heated on high heat.
Now you are ready to enjoy your home baked goodies!