You know how some ingredients just kind of sit quietly in your pantry, never really getting the spotlight they deserve? That’s exactly how I’ve always felt about yellow split peas. We know them as the base for comforting dals and hearty soups—but beyond that? They don’t often get invited to anything exciting. Until now.

Lately, I’ve been experimenting with ways to move away from grain-based flours, especially when I want something that feels light but still filling, rich in nutrients, and kind to my digestion. I’d already fallen in love with red lentils for making flatbreads, but I kept wondering: what if yellow split peas could do the same… or maybe even better?

So I soaked a cup of them overnight, blended them up with a little water, added some spices, and poured the golden batter into a skillet—just to see. What came out was a soft, rustic flatbread with a mild, earthy flavor that pairs beautifully with veggies, herbs, or even just a drizzle of olive oil. I was hooked.

Not only did this little experiment turn out delicious, but it also felt like such a fresh way to eat something familiar. These peas are packed with plant-based protein and fiber, plus they’re naturally gluten-free and more neutral in flavor than red lentils, which makes them incredibly versatile. I added some sautéed vegetables—zucchini, carrots, spinach—whatever I had on hand—and the whole thing became a satisfying meal that felt as nourishing as it was easy.

If you’re looking for a new way to build gluten-free meals that don’t rely on grains, I can’t recommend this yellow split pea flatbread enough. It’s simple, customizable, full of good stuff, and such a fun twist on a humble ingredient that often goes unnoticed.

Ingredients

• 1 cup (180 g) dry yellow split peas

• 1 cup coconut milk

• ½ cup water (added gradually as needed)

• 90 g finely shredded carrot

• 25 g finely shredded pepper

• 45 g finely shredded cabbage

• 20 g finely chopped green onion

• 2 tbsp. olive oil

• ½ tsp. baking powder

• ½ tsp. salt

• ½ tsp. dried oregano (optional but adds great flavor)

Directions

1. Rinse the yellow split peas thoroughly, then soak them overnight in plenty of water—ideally in the fridge.
2. The next day, drain and rinse them well. Make sure no water remains.
3. Add the soaked peas and coconut milk to a mixing bowl or blender. Blend until partially smooth.
4. Gradually add water as needed while blending. You’re looking for a smooth, creamy consistency—not too thick, not too runny.
5. Stir in the shredded carrot, pepper, cabbage, and green onion.
6. Add olive oil, baking powder, salt, and oregano. Mix everything together until evenly combined.
7. Preheat a non-stick pan over low-medium heat and lightly brush it with oil.
8. Scoop about ⅓ cup of the batter into the pan and gently spread it into a flat, round shape.
9. Let it cook for about 2–3 minutes or until the edges look dry and set.
10. Flip and cook for another 2 minutes or so, until both sides are golden and cooked through.
11. Repeat with the remaining batter. Serve warm with your favorite toppings or fillings.

Prep Time: 20 minutes (plus overnight soaking)
Cooking Time: 45 minutes
Servings: Makes about 10 flatbreads

Nutritional Information (Per 1 flatbread)

• Energy: 150 calories

• Protein: 5.06 g

• Fat: 8.67 g

• Carbohydrates: 14.56 g

• Fiber: 5.6 g

Storage

• Store in the refrigerator for up to 5 days.

• To freeze, place parchment paper between each flatbread, then store in a zip-top freezer bag for up to 2 months.

• Reheat on a skillet or in the oven before serving.

Notes & Recommendations

• This recipe is 100% gluten-free, dairy-free, and vegan.

• You can customize these flatbreads with your favorite veggies or herbs—try parsley, basil, or even finely chopped spinach for a twist.

• They’re perfect for using up leftovers or transforming into wraps, mini pizzas, or savory snacks.

Alright, friends, let’s talk about bread—but not just any bread. This is the kind of bread you whip up when time is tight, your energy is low, but you’re still craving something wholesome and delicious. We’ve all had those days when we want something that feels hearty and satisfying, yet doesn’t require hours of kneading or proofing. This quinoa and chia bread is exactly that. It’s the kind of recipe you’ll return to when you want a nourishing snack, a quick sandwich base, or just something warm from the oven that tastes homemade and nourishing.

There’s no yeast. No gluten. No fancy flour mixes. Just two powerful seeds, quinoa and chia, plus a few fridge staples, and you’re on your way to something magical. The texture is perfectly moist with a subtle nuttiness, a hint of tang from the yogurt, and the kind of bite that makes you think, “Wait, I made this?” Whether you top it with avocado and tomato, salmon and cheese, hummus and sprouts, or just a swipe of almond butter, it’s endlessly versatile.

Now let’s take a second to talk about quinoa—the main ingredient of this recipe. This tiny seed (often mistaken for a grain) has earned its superfood title for good reason. Quinoa is one of the few plant-based foods that is a complete protein, meaning it contains all nine essential amino acids our bodies can’t make on their own. It’s packed with fiber, iron, magnesium, and antioxidants. If you struggle with low iron, sluggish digestion, or nutrient gaps in your day, quinoa can be a game-changer.

It’s naturally gluten-free, which makes it suitable for sensitive stomachs, and its mildly nutty flavor pairs beautifully in both savory and sweet dishes. Making quinoa a regular part of your diet can help support energy levels, muscle repair, and gut health—all things we could all use a little more of.

Ingredients

• 4 tbsp. (45 g) uncooked quinoa

• 2 tbsp. (20 g) chia seeds

• 1 egg

• 1/3 cup plain yogurt or up to 1/2 cup (can be dairy or plant-based)

• 1/8 tsp. salt

• 1/2 tsp. baking powder

• 1/2 tbsp. white vinegar

• Coconut oil or other oil, for greasing ramekins

• 1 tsp. sesame seeds (or your seeds of choice)

• 1 tsp. nigella seeds (or your seeds of choice)

Directions

1. Place the quinoa and chia seeds in a coffee grinder or nut grinder. Blend until you achieve a fine flour consistency. Set aside.
2. In a medium mixing bowl, crack in the egg and add the plain yogurt. Stir until well combined and creamy.
3. Add the ground quinoa and chia flour into the bowl. Sprinkle in the salt and baking powder. Mix thoroughly until it becomes a smooth batter.
4. Pour in the vinegar and give it one last stir—this step helps the bread get that light, fluffy texture.
5. Lightly grease two small ramekins with coconut oil or any neutral oil.
6. Divide the dough evenly between the two ramekins.
7. Use the back of a spoon to spread the dough evenly so the tops are smooth.
8. Sprinkle sesame seeds and nigella seeds (or whichever seeds you like) generously on top.
9. Bake in a preheated oven at 350°F (180°C) for about 35 minutes, or until golden and firm on top.
10. Let the breads cool slightly before removing from the ramekins and serving.

Prep Time: 15 minutes
Baking Time: 35 minutes
Servings: 2 small breads (or 2 servings)

Nutritional Information (Per Serving):

• Energy: 210 calories

• Protein: 10.7 g

• Fat: 9.02 g

• Carbohydrates: 22.71 g

• Fiber: 5.3 g

Storage

• Store in an airtight container in the fridge for up to 5 days.

• These freeze beautifully: wrap and store in the freezer for up to 3 months.

• Reheat in the oven or toaster oven for a few minutes before serving.

Particular Recommendations

• For a dairy-free version, use plant-based yogurt.

• To make it egg-free, skip the egg and increase the yogurt slightly for moisture.

• This bread is naturally gluten-free, rich in protein and fiber, and perfect for sensitive digestion.

• Try using this bread as a sandwich base or enjoy it warm with your favorite spread.