Yum, yum, yummm! I can never resist adding a few drops of essential oils to my Mexican delights! They lift the meal up with a burst of flavour (not to mention they are convenient if I’ve run out of limes or lemons or herbs). Tonight I added marjoram oil to Jo Whitton’s delish quinoa and chia seed flat bread (from Quirky Cooking), and lime to our sour cream. Oh my, lime essential oil in sour cream…you’ll never turn back! I think I added two or three drops of lime to the sour cream (although it was probably more, I tend to get excited and heavy-handed!). And here’s the recipe for the chia seed flat bread, which also makes a yummy, gluten-free pizza base.
quinoa & chia seed flatbread
- 150g white quinoa
- 2 Tbsp chia seeds
- 1/2 tsp sea salt
- 180g water
- 4 drops marjoram essential oil (or any other herby oil that you have!)
- Soak quinoa in water and leave overnight. Strain and rinse in the morning.
- Grind quinoa, chia, salt, water and marjoram oil in Thermomix bowl for 2 minutes, speed 9.
- Drizzle pizza trays with some extra virgin olive oil (use baking paper if needed), and divide dough between trays. (The dough will be more like a sticky batter.)
- Drizzle the dough with some more oil. Using your fingertips, pat the dough out evenly into a thin circle, about 3mm thick. I find it’s easier to use my fingers than a spatula, as the dough is very sticky. The oil will stop it sticking to your hands.
- Bake at 200C for 20-30 minutes, depending how crispy you like it.