QUINOA CRACKERS RECIPES
QUINOA SEED CRACKERS RECIPE BY TASTY
Here's what you need: chia seed, water, quinoa, pumpkin seeds, sesame seed, salt, pepper, hummu
Provided by Kahnita Wilkerson
Yield 20 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 325°F (165°C.)
- In a medium bowl, add the chia seeds and water.
- Mix until well combined then let stand for 5 minutes until a gelatinous texture is reached.
- In a large bowl add the quinoa, pumpkin seeds, sesame seeds, salt, pepper, and chia seed mixture.
- Transfer the mixture onto a parchment paper-lined baking sheet with spatula.
- Spread into an even layer.
- Bake for 30 minutes.
- Remove from oven then cut into desired cracker shapes.
- Carefully flip each cracker.
- Bake for 25 minutes.
- Remove and allow to cool for 10 minutes.
- Store in an airtight container for up to one month.
- Add hummus, if desired.
- Enjoy!
Nutrition Facts : Calories 58 calories, CarbohydrateContent 5 grams, FatContent 3 grams, FiberContent 1 gram, ProteinContent 2 grams, SugarContent 0 grams
FLAX QUINOA CRACKERS (GLUTEN-FREE) RECIPE - FOOD.COM
Make and share this Flax Quinoa Crackers (Gluten-Free) recipe from Food.com.
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Soak flax seeds in water for 15 minutes.
- Grind up some quinoa into flour consistency (I use my mini-blender, but a clean coffee grinder would work too).
- Mix ground quinoa with soaked flax seeds (do not strain)
- Add olive oil, sea salt, and baking powder.
- Grease a 9x11 cookie sheet then spread the mixture out. Spread it so it fills the entire sheet.
- Bake at 375 degrees until it starts to brown on the edges (probably about 15 minutes), flip and bake a few more minutes.
- For a raw version you can omit baking powder, dehydrate, score, and flip.
Nutrition Facts : Calories 762.5, FatContent 40.6, SaturatedFatContent 3.7, CholesterolContent 0, SodiumContent 1376.1, CarbohydrateContent 79.3, FiberContent 28.9, SugarContent 1.3, ProteinContent 27.4
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