Quinoa Crackers

5 from 7 votes

These quinoa crackers are a spin on Mary's Gone Crackers. They are a combination of quinoa and seeds, resulting in a cracker with a rich, earthy flavor and a satisfying crunch. These quinoa crackers are vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, nut-free, and refined sugar-free.

Prep Time20

Cook Time20

Total Time40

Servings: crackers

Calories: 10kcal

Equipment

Ingredients

2 cups cooked quinoa
1/4 cup flax seeds
1/4 cup sesame seeds
salt , to taste

US Customary - Metric

Instructions

Process the quinoa. Add the quinoa and salt into a food processor and process it until a dough begins to form. If the quinoa is too dry and the mixture isn't coming together, add a little bit of water, 1 Tbsp./15 ml at a time, until the quinoa begins to form a ball.
Pulse in the seeds. Add the flax seeds and sesame seeds and pulse until well combined.
Roll out the dough. Divided the dough in half. Place the first half of the dough between two pieces of parchment paper and flatten it with the palm of your hand. Place the center of your rolling pin on the center of the disk. Press firmly into the dough, rolling towards yourself and away from you. Repeat until the dough is about ⅛ inch/3 mm thin. Rolling the dough evenly is particularly important. If the dough is thicker in some places and thinner in others, the crackers will bake unevenly, and some may burn or not quite crisp up.
Cut out round shapes. Remove the top layer of parchment paper. Using a round cookie cutter - mine was 2 inches/15 cm in diameter - cut out round shapes. Cut the shapes as close to one another as possible to prevent extra scraps and extra rerolling.
Bake. Using a knife or a thin spatula, carefully transfer each cutout onto a parchment paper-lined baking sheet and bake them at 325°F/163°C until crispy and golden brown, for ...
Cool. Transfer the crackers onto a cooling rack and let them cool completely.
Store. Leftover crackers keep well in an airtight container at room temperature for up to 1 week. For longer-term storage, refrigerate the crackers in an airtight container for up to 1 month or freeze them for up to 3 months.

Notes

*Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.

Nutrition