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KALIGIRL's Photo KALIGIRL Posts: 13,769
7/28/18 11:30 A

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"Be present in all things and thankful for all things" Maya Angelou

"If you laugh you change; and when you change the world changes." Shilpa Shah

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NOWORNEVER2018's Photo NOWORNEVER2018 Posts: 64
7/26/18 7:16 P

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It is fine to share with anyone.

 current weight: 463.0 
POSITIVE_PAULA's Photo POSITIVE_PAULA SparkPoints: (16,480)
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7/26/18 5:21 P

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Sounds like a nice recipe. I personally would not make it as some of the ingredients are not on my blood type and I eat mostly according to my blood type as per "Eat right for your type by Peter D'Adamo" but....................I do know someone else who will love the recipe and I'll assume it's okay with you to share the recipe with them. They are not on SP.

Thanks for sharing it!

Positive Paula
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NOWORNEVER2018's Photo NOWORNEVER2018 Posts: 64
7/26/18 3:49 P

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1 1/2 cups toasted quinoa flour
1/2 cup millet flour
1/2 cup potato starch
1/4 heaping teaspoon xanthan gum
1 teaspoon fine sea salt
1 teaspoon garlic powder
1/2 cup cooked quinoa
2 teaspoons yeast
3/4 cup warm water 80 - 90 degrees F
2 teaspoon honey
1 tablespoons olive oil


1. Mix water and honey together. Add yeast stir and let sit. Let yeast bloom for 5 - 7 minutes while you prepare the rest of the ingredients.
2. Add flours, starch, gum, salt, garlic powder and cooked quinoa to a bowl of food processor. Pulse a few times so the flour is combined. Once has bloomed, add to food processor with oil and process until dough begins to form. It's okay if the dough is a little wet.
3. Using greased hands, scoop about 1/4 cup dough out of processor and shape into pitas or flatbreads, about 1/4" thick and oval shaped.
4. Place on a parchment lined baking sheet while you prepare others.
5. When all pitas/flatbreads are shaped, let rise for 30 - 40 minutes, until puffy. If you don't have a warm spot in your house, simply preheat your oven to 200 degrees F for two minutes, then turn off and place pita/flatbreads in oven to rise.
6. Once risen, heat skillet over medium-high heat. Add pita/flatbread, one at a time, and cook until golden brown on each side, about 2 minutes per side.
7. When finished, place in a piece of aluminum foil, close on all sides and continue with rest of batch (the steam will keep them warm and fluffy).
8. Eat immediately or let cool completely, cryovac and freeze.

I found this recipe sometime ago. It is not mine. Just wanted to share it, because it is so good, and as a bonus Gluten free. I think I got it from Simply Quinoa.

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