I've made these (using recipe from book and/or blog) several times and love them, but have had a slightly different result each time!
I ways grind wet quinoa, because I'm not organised enough to have it soaked and dried before using! Grinding the wet quinoa with the chia involves lots of scraping down. One time I forgot to grind before I added the water. It worked but not as broken down , but less scraping down required! So next time I did the quinoa/ chia grind with some of the water but not all, which worked quite well.
I generally use this as my gluten free pizza base. The first time I didn't realise it should make two so it was one big pizza, which was quite a mouthful!! Much happier with it when I split it over two trays - pliable , delicious, and versatile.
I got a bit too clever one time and wanted to cook on a pizza stone. The flatbread was cooking beneath my fingers as fast as I was trying to pat it out!! Ended up with a slightly odd texture on that occasion, so I will stick to my standard cold trays next time
Would be interested in adding some garlic or other flavourings to the mix too...
