Crispy, crunchy and oh-so-delicious, these Quinoa Crackers make the perfect perfect gluten free snack! Who says cracker’s can’t be healthy?
i everyone! My name is Nicole and I am delighted to be sharing with you today on cookingquinoa.net. I am a founding member of fourspoonsglutenfreerecipes.com, which is an educational resource and recipe index for people living with celiac disease and other dietary restrictions. Our team understands how difficult it can be to successfully live gluten-free, which is why we offer a wide-range of resources including recipes, cooking videos, in-depth articles, and more. We want to help bring happiness back to eating.
Quinoa is an amazing food and it has been a delight to read through some of Wendy’s recipes, such as her recent pumpkin quinoa breakfast casserole and her quinoa power balls. Talk about delicious and, of course, gluten-free!
The following cracker recipe is simple and uses cooked, whole quinoa along with ground flax and a dash of psyllium to help hold everything together. We enjoyed this batch of crackers with a thin amount of mayonnaise topped with fresh tomatoes from our garden and finished with sliced pickles. It was seriously good – and I confess, we enjoyed the batch in record time! I actually didn’t eat a single cracker baked with fried onion because my husband happily devoured them. If you’re not in the mood for what we had, these crackers go well with a warm bowl of soup such as our simple minestrone soup.
And, although we didn’t use hummus with our batch, these crackers are hearty and will stand up to some serious dipping – so go ahead and bring it on! If you’re looking for a good and easy hummus recipe without tahini, check ours out.
These crackers are easy to make! To help, we’ve put together a video on our YouTube Channel, so be sure to watch. It’s just over 6 minutes and will give you a good idea of the process behind these gorgeous crackers. They just need a bit of extra time in the oven to get good and crisp. Check it out here.
- 4 cups cooked quinoa
- 2 cups ground flax seed
- 1 tablespoon psyllium husks
- 1 teaspoon salt
- 2 tablespoons oil
- 2 cups water
- sunflower seeds
- sesame seeds
- poppy seeds
- fried onions found among the East Indian spices in the grocery store
- Mix together the ground flax, psyllium husks, salt and water in a large bowl. Thoroughly blend the oil and cooked quinoa with the flax mixture.
- Divide the dough between two large, parchment lined baking sheets and with wet hands, flatten the dough. Slip the parchment off of the baking sheet, cover the length of the paper with plastic wrap and roll out the dough with a rolling pin to a ¼ inch thickness. Repeat with second pan.
- Slide the rolled out dough back onto the baking sheets, remove the plastic wrap and sprinkle with toppings. Firmly press the toppings down into the crackers with a hand wrapped in plastic wrap.
- Bake at 350’F for 40 minutes or until the parchment paper easily pulls away and the dough is cooked but not crisp yet. Flip the cracker over, gently pull off the parchment paper and cut into pieces.
- Bake for another 40 - 45 minutes, or until the crackers are nice and crisp. The crackers will store in an airtight container for a couple weeks, if they are not eaten before then. If they lose their crispness, simply reheat in the toaster oven until crispy.