Gluten Free Flat Breadsticks

Flat breadsticks are all the rage and this quinoa flat breadstick recipe is healthy, crunchy, easy, and delicious. Quinoa is versatile and there are quite a few ways to work with this tasty seed. We normally eat our quinoa as side dish, like one would eat rice. In it's own right, it is delicious.

However, for this recipe I toasted the dry uncooked quinoa seed in a skillet and mixed it with toasted sesame seeds. I then used it as the base of this crunchy flat breadstick. It was fast and easy and very tasty. Toasting dry seeds really brings out a nutty flavor and completely changes the original taste.

My husband loves crunchy snacks like these! Baked in the oven at a high temperature, these flat breadsticks become crispy. The quinoa, eggs, and cheese are rich in protein, making them a good choice for kids too. To add to the flavor, you can experiment with different seasonings to enhance to the taste: italian seasonings, cajun seasonings, garlic salt, lemon zest? It's your choice.

I like my breadsticks best plain or with Italian type seasoning added before baking ( dried basil, garlic power, dried oregano) . You could also make these like pizza sticks plain and add some pizza seasonings right before eating.

This recipe will require that you toast and cook the quinoa before assembling the quinoa dough for baking.

Author: Judee Algazi- Gluten Free A-Z Blog
Prep Time: 10 minutes
Cook Time: 15 minutes
Bake Time: 20 minutes
To do in advance: 
1. Line a cookie sheet with parchment paper and set aside for later.
2. Preheat oven to 425 degrees

Ingredients: 

1/2 cup dry uncooked quinoa, ( washed and well drained)
1 cup boiling water
Olive oil spray for toasting
2 large eggs, beaten
1/3  cup of toasted sesame seeds
1/2 cup of shredded Mozzarella cheese
2 Tablespoons of grated Parmesan or Romano cheese
optional: 1/4 cup of parsley, chopped fine
1 tsp. of cracked black pepper

Directions: 
To begin: 
Spray a small skillet with olive oil spray, add well drained uncooked dry quinoa to the pan, and pan toast ( stirring occasionally)  for about 5 minutes until all liquid is absorbed. Add boiling water, cover , and simmer the quinoa for 15 minutes until all water is evaporated. Remove from heat but leave the lid on allowing the quinoa to steam a little more if desired. Eventually, allow quinoa to cool ( remove lid).

When cooked quinoa is cooled: 
In a large bowl mix quinoa, toasted sesame seeds ( I bought mine toasted), eggs, cheeses and black pepper. Spray the parchment paper with olive oil spray and spread the mixture about 1/4 inch thick into a large rectangle ( about 10 X 8) on the parchment paper. Bake in the preheated oven for 20 minutes ( checking to see it the tray needs turning) . Remove from oven, place on wire rack for 5 minutes before slicing. Slice into 8-10 flat breadsticks.

Toasted and cooked quinoa, toasted sesame seeds, cheese, eggs, and parsley mixed in a bowl

Breadstick dough shaped into a rectangle on parchment paper on a cookie sheet

The breadstick mixture baked and crunchy just before cutting into strips

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