Rosemary Olive Gluten-Free Flatbread | #MealsThatHeal

Rosemary Olive Gluten-Free Flatbread

This amazing flatbread is a wonderful substitute for bread and perfect for making savoury wraps. Warning: They are very addictive! Fortunately they are also high in fibre, protein and health fats. These are a perfect vehicle for my cashew cream cheese featured in my new book, Hot Detox.



4 cups            cooked red quinoa (cook as instructed on the package.)

½ cup             chia seed

1 cup              water

1/2-1 tsp         sea salt

1 clove           garlic, crushed

½ cup             hemp hearts (Click here to learn more about the power of hemp nutrition.)

4 Tbs              coconut oil

1 Tbs              fresh rosemary, chopped

½ cup             pitted black Kalatama olives, chopped



1.     Mix chia seed and water and let sit for 30 minutes.

2.     Pre-heat oven to 350F.

3.     When chia is done, place it into a food processor along will the remaining ingredients.

4.     Mix until smooth. The consistency will be between a cookie dough and a cake batter and very sticky.

5.     Place a parchment baking paper onto 2 large cookie trays. Spoon batter onto the tray and spread it to ¼ inch thick with a large spoon or spatula. 

6.     Bake for 30 minutes. You will know it is ready when the bread lifts away from the parchment easily.

7.     Remove from the oven and cut into desired shape. Allow it to cool before using.