Quinoa Crackers
These crackers are a healthy, gluten-free alternative to highly processed, store bought crackers. They are very mild in taste and are intended to accompany dips, spreads and recipes that need a bit of grain support to be more filling.
Makes
Serving size
Ingredients
½ cup quinoa
2 tablespoon chia seeds, divided
2 tablespoons sunflower seeds
1 tablespoon olive oil
¼ cup water
3 tablespoons flax seeds
Special Equipment:
Food processor or high-speed blender
Rolling pin
Baking sheet
Parchment or waxed paper
Spice grinder
Instructions
- Preheat oven to 350°F.
- Cook the quinoa according to package instructions.
- Puree the cooked quinoa in a food processor or high-speed blender. Add 1 tablespoon chia seeds, 2 tablespoons sunflower seeds and olive oil and process until mixture is well combined. Reserve in the food processor.
- Combine 1 tablespoon chia seeds with ¼ cup of water. Mix well and let stand for 5 minutes until a gelatinous texture is reached.
- Grind flax seeds in a spice/coffee grinder or food processor
- Combine gelatinous chia seeds with ground flax seeds to quinoa mixture in food processor. Process to thoroughly combine
- Place mixture between 2 sheets of parchment on a counter.
- Roll into a thin layer between the sheets of parchment, approximately 6 x 6-inches square.
- Transfer to a baking sheet on the parchment. Score the rolled dough into 1 ½ x 3-inch rectangles.
- Bake at 350°F for 20 minutes or until browned. Turn over and bake 20 minutes more with the bottom side up.
- Remove from the oven and very carefully cut or break the crackers along the 1 ½ x 3-inch rectangles depressions.
- Enjoy with salads, spreads, dips, etc.
Cooking Tip
Store in an airtight container for 10 days to 2 weeks.
Recipe Contributed by FamilyCook Productions
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