Muhammara & Quinoa Flatbread

 Muhammara

Prep time    15 minutes  

Cook time   0 minutes    

Yield               4 servings 

 Ingredients

• 3 large roasted red bell peppers (or one 16-ounce jar roasted red peppers, drained)
• 1 cup toasted walnuts
• 2 garlic cloves
• ½ cup whole grain breadcrumbs
• 2 tablespoons pomegranate molasses
• 1 tablespoon tomato paste
• ½ teaspoon red pepper flakes
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• 1 tablespoon lemon juice
• Sea Salt to taste

‍  Directions

1. Roasting Peppers: Preheat oven to 450°F and place the whole red bell peppers directly onto a baking sheet. Roast the peppers for 20-25 minutes or until blackened on the outside. Remove them from the oven and allow them to cool. Peel away the core, seeds, and skins and set aside. Hint: You can also buy roasted red peppers in the jar at most supermarkets so you can skip this step if needed.
2. Place all of the ingredients into a food processor and blend on high until you have a smooth even consistency.

✏️ Tips & Hints

• If you cannot locate pomegranate molasses, you can mix maple syrup and balsamic vinegar in equal parts, and then use this syrup/vinegar mixture in place of the pomegranate molasses. Ex: 2 tablespoons pomegranate molasses = 1 tablespoon maple syrup + 1 tablespoon balsamic vinegar.

Quinoa Flatbread

Prep time    10 minutes  

Cook time   20-25 minutes    

Yield               4 servings    

 Ingredients

• 1 cup uncooked quinoa (I use pre-rinsed quinoa)
• 1 1/4 cups water
• 1/2 teaspoon baking powder
• 1/2 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoon nutritional yeast flakes
• 1/2 teaspoon sea salt
• Optional:  2 tablespoons of “Everything Bagel” topping: sesame seeds, minced garlic, onion flakes, black sesame seeds, poppy seeds

‍  Directions

1. Preheat oven to 425°F.

2. Place all of the ingredients into a blender and blend until smooth and creamy. The final result should be the consistency of  thick pancake batter.

3. Pour the quinoa mixture onto a parchment-lined baking sheet.  Use a spatula to spread the batter evenly. It should be about the size of a 14 inch medium pizza.  You can also make 4 small flatbreads about the size of a 6 inch tortilla wrapper.  Optional: Sprinkle with a combination of the topping mixture.

4. Bake for 20-25 minutes or until crispy and golden around the edges. Allow the flatbread to cool slightly and then pull it away from the parchment paper. Cut or slice the flatbread into squares or wedges and top with your favorite dips, sauces, or veggies.  It makes a great pizza crust too!

✏️ Tips & Hints

• I like to add a handful of spinach, beets, or even a carrot or two to the blender for some extra color and added nutrients!

Muhammara and Quinoa Flatbread Grocery List

    Produce 

• 3 large red bell peppers (or a 16-ounce jar roasted red peppers) 
• 2 garlic cloves
• 1 tablespoon lemon juice

    Grains, Nuts & Seeds

• 1 cup walnuts
• 1/2 cup whole grain bread crumbs (or gluten free bread crumbs)
• 1 cup quinoa (I prefer pre-rinsed quinoa)

     Baking & Spices 

• 1/2 teaspoon red pepper flakes
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons nutritional yeast flakes
• 2 tablespoons everything bagel seasoning (sesame seeds, minced garlic, onion flakes, black sesame seeds, poppy seeds)
• Sea salt to taste

     Canned and Jarred Goods   

• 1 tablespoon tomato paste

     Miscellaneous

• 2 tablespoons pomegranate molasses (See substitute in the recipe if you cannot locate this ingredient.)