Nutritional information for the following ingredients is not included. Normally this is because the ingredient is unknown, the measurement is imprecise e.g. “to taste”, or the ingredient is optional).
. 2 cups cooked, Red Quinoa*, loose packed, room temperature
. > DRY MIX:
. 3-3/4 cups All-Purpose flour
. 1 cup quick cooking Oats
. 2 Tbsps. ground flaxseed (or chia seed)
. 1-1/2 tsps. sea salt
.
. > WET MIX:
. 1 cup warm water (~95F)
. 2 tsps. active dry 'traditional' yeast
. 1/8 cup grapeseed oil
. 1/8 cup e.v. olive oil
. 1/2 cup mild Honey
. 1 Tbsp. Dijon mustard
. * Rule of thumb: a scant 1/2 cup of uncooked Quinoa renders about 2 cups cooked and loosely packed. Cooking method: Thoroughly rinse the Quinoa and drain. Then, in a small saucepan, boil 1-1/2 cups of water. Add in the Quinoa seeds. When there is a surface boil, lower the heat to LOW-MEDIUM and cook for 12 minutes. The water will have mostly evaporated by now. Shut the heat. Cover and let it rest for 10 minutes. Then, fluff with a fork. Let it come to room temperature or refrigerate if making recipe later.
Learn more about
how we calculate nutritional information,
and always consult a registered dietician or your physician before embarking on any diet plan which relies on these numbers, and for any other questions.
