We make them at least once a week - Sam will eat an entire batch.
Which is totally cool because they're whole-grain, gluten-free and packed with protein!
Ingredients:
(We use all organic ingredients)
1 1/2 c quinoa, soaked and drained
(We like Bob's Red Mill)
1/2 - 3/4 c filtered water
1/2 tsp sea salt - or table salt if you prefer
1-2 cloves garlic, peeled (optional)
1 tsp oregano (optional)
1/2 tsp basil (optional)
1/4 c extra virgin olive oil
(if you're using muffin tins)
The hardest part about this recipe is waiting for the quinoa to soak!
We usually put the quinoa in a bowl,
add enough filtered water to cover,
set a loose lid on top and leave it on the table overnight.
The next morning, drain and rinse the quinoa.
Preheat oven to 350 degrees.
Add the quinoa, 1/2 c water, garlic and spices to your food processor or blender.
Blend until it reaches a creamy texture, like batter.
Add more water if needed.
Line your baking pans with parchment paper.
If you're not using parchment paper,
oil your muffin pans and put them in the oven for a few minutes to heat.
We use 2 pans, twice (4 pans of crackers).
Spoon your mixture in dollops into/onto your pans.
The crackers won't spread much while they bake
so you can space them close together.
With oil:
On parchment:
Bake for 15-20 minutes until golden and crisp on the bottom.
Flip each cracker (if using parchment, you'll have to peel them to flip)
and bake another 5-10 minutes.
Recipe makes 24-48 crackers, depending on dollop and/or pan sizes.
We eat them plain, with hummus or bean dips, with marinara...
there are all sorts of possibilities.
If you want a gluten-free alternative to pizza crust,
you can use this recipe too...don't divide it into crackers!
Yum!
This recipe is easily customizable to fit in with your menu.
Rosemary would be nice to add around the holidays.
For those who like cheese,
maybe a bit of shaved parmesan on top during the last few minutes of baking?
Let me know what you think, I'd love to hear how yours turned out.
10 Sweet Comments:
I will have to try this - it looks great!
Great Jenny! I hope you like them. Let me know how yours turn out or if you add something delicious that works well. :)
Hi Angel,
Love your blog. Thank you for posting this recipe. The flavor is very nice. I do so want to duplicate the image of your crackers, in my home, but I seem to be failing these, even on my third attempt.
OK, I confess I didn't follow instructions exactly. I was impatient and certain that leaving them in the oven for a full 15-20 minutes would surely burn them to a crisp. So, some were OK, but others were undercooked and chewy. That was my first attempt. Tries 2 and 3 haven't been much better.
I'm working with this recipe and my baking stone. I read that you shouldn't pre-heat the stone, so perhaps that is part of the problem. Perhaps I need a higher temperature?
Well, I'll try again tomorrow. I am so looking forward to these crackers to go with the awesome cashew hummus I made last week! Now, I notice your crackers are all uniform in size and thickness, so I'm wondering what utensil you use to drop them onto the pan? Thanks for your tips, Angel, and I'll keep trying! -d
Hi DVeep :)
I'm happy you discovered my blog!
I haven't tried making them with a stone so I'm unsure about temps. We just bought an oven stone and will probably attempt using it for crackers soon.
For dropping the mixture, we use an ordinary house tablespoon.
Cashew hummus sounds amazing!
I'm in Kauai right now. I'll be home next Thursday. I'll be able to help out further then.
These sound awesome! I love quinoa, have been making GF sourdough (w/homemade GF starter) using cooked quinoa/beans as part of the sponge ....
I will have to try these!
Dia- I need to spend some time in your house! My goodness, GF sourdough?! I need a good recipe for that.
DVeep- I hope the latest attempt turned out and you were able to enjoy them with the cashew hummus. I was thinking though, I live in Phoenix, maybe the dryness of the desert makes them turn out cracker like?
I can't wait to try this and the apple butter recipe! Please add more! I try to feed my kiddo and myself healthy foods and sometimes it is hard to find tried and true delicious food.
Thank you so much for sharing!
Katie
Let me get this right... you just used raw quinoa that hadn't been cooked?
Yes, the quinoa is raw while soaking.
It is then blended and BAKED. :)
I really enjoy these little crackers especially since I can have them on my candida cleanse diet. They become very chewy after I store them in a glass jar. I slice them thin and then into squares and sauté them in coconut oil with everything from herbs to greens to an egg. To have that chewy, savory texture is like achieving umami the fifth flavor I was missing on my strict diet. The crackers have also gotten me through some very rough nausea when nothing seemed to help. Thank you
So much, your recipe is an unexpected and much appreciated gift. I can take them with me as a to go snack. The fact that they are easy to make is very helpful too.
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