1 cup water (use 1/2 cup to soak chia seeds and 1/2 cup to combine in the food processor)
¼ cup olive oil
½ tsp baking soda
½ tsp sea salt
1 T orange juice
cook quinoa. (when quinoa has finished cooking, let it cool to around room temperature.)
while quinoa is cooking, soak chia seeds in 1/2 cup of water. the chia seeds will form a gel, and the drier seeds will rise to the top. stir before using.
line a sheet pan with parchment paper.
preheat conventional oven to 345° F.
put quinoa, gelled chia seeds, ½ cup of water, olive oil, baking soda, sea salt and orange juice into a food processor.
blend ingredients in the food processor for 3 minutes. (the consistency will be similar to batter and there will be some whole quinoa remaining.)
using a spoon or a rubber spatula, spread batter evenly onto the sheet pan.
bake for 1 ½ hours until firm to touch.
remove from the oven and let cool on a rack.
cut with a serrated knife.
I cut the sheet pan of flatbread into 8 pieces, approximately 4" x 5" or so, which were firmer and larger than the slices of the loaf version ("soft quinoa chia bread"). since the flatbread pieces are firmer and larger, they are able to do well in a toaster (unlike the loaf slices, which are softer and therefore crumble easier; these pieces reheat better in a pan on the stove or in a toaster oven).
can be stored in the fridge for up to 1 week; can be frozen for up to 3 months.
optional: sprinkle the top with sunflower seeds or pumpkin seeds.
[above: after spreading batter in pan. below: after baking, letting it cool.]