Time: 1 ora più riposo
Difficulty: Facile

Characteristics
Quinoa is recognized as a cereal, but is actually a vegetable of the same family of spinach. It is rich in magnesium and iron, but it also provides a lot of proteins, omega 3 and a wide variety of vitamins. The presence of fiber also makes it effective in slimming diets, because it helps the sense of satiety
Historical background:
It’s an annual plant that originates in South America, more specifically in Chile and Bolivia where it’s known for over 4000 years.
Notes:
The quinoa plant, which can reach up to three meters in height, produces a large amount of small seeds that resemble sesame or millet.

Ingredients for 1 kg of dough:
420 g Special Bread and Pizza Molino dalla Giovanna without lactose
80 g of quinoa flour
18 g fresh yeast
20 g acacia honey
420 g water
100 g extra virgin olive oil
12 g salt to taste
Gluten-free rice and corn flour for dusting
Ingredients for the filling
1 black aubergine
250 g cream cheese without gluten
100 g pumpkin seeds
150 g gluten-free speck IGP
1 bunch of chopped parsley
salt up
ground black pepper
extra virgin olive oil

Process for making the dough
Arrange the mix and the quinoa flour in a bowl or planetary with leaf hook and give a first mixed for a few minutes at low speed.
Dissolve the yeast in a second bowl with water and add it to the flours, mix everything carefully, very slowly.
Add the honey and continue to knead until it is perfectly absorbed.
Complete adding oil, salt and 10 g of mixed seeds, extract the dough with the help of a spatula or a plastic tarocco from the planetarium and form a ball with the help of rice flour and corn.
Size
Divide the dough into three parts, shape it on the floured surface to obtain about 20 cm long strands; crush with your hands forming a slipper about 1.5 cm thick.
Brush each sandwich with an emulsion of water and oil in equal doses with a brush and sprinkle the dough with the remaining seeds.
Leavening and Cooking Process
Place the loaves on a baking sheet lined with parchment paper and put to rise for about 1 hour at room temperature (it is not necessary to cover with cooking film or cloth).
Meanwhile, wash the eggplant and slice it very thin, put aside in a bowl, heat a grill over a high heat and cook the eggplant two minutes per part, check that the eggplant is soft enough.
When all the eggplants are cooked place in a tray and season with a tablespoon of oil, a pinch of salt and a sprinkling of chopped parsley.
Preheat the oven to 220 ºC and when it reaches temperature, bake the bread for about 30 minutes at 220 ºC, when it is crisp and well golden, remove from the oven and allow to cool to room temperature for at least 20 minutes before cutting.

Open the gluten-free slipper in two directions and grill 3 minutes per part in the hot grill.
In a bowl mix with a spoon the creamy gluten-free cheese and season with a small pinch of black pepper.
Spread the creamy gluten-free cheese on the basis of the gluten-free mash, add the slices of grilled eggplant, place the cheese on the eggplant and add the pumpkin seeds and gluten-free bacon, close the sandwich and serve.