Quinoa Crackers
This super easy recipe for quinoa crackers is gluten free, high in protein and fiber! They're crispy, crunchy, crazy healthy and super satisfying.
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It's crazy to think that 10 years ago, I, as well as most of America, had never heard of the ancient grain known as quinoa (pronounced keen-wah). Over the past few years, quinoa's popularity has skyrocketed, finding its way into casseroles, soups, salads, pilafs, pastas, patties and baked goods. And rightfully so. Quinoa is a nutritional powerhouse, packed with essential amino acids, fiber, vitamins, minerals and more protein than any other grain... which is because quinoa isn't a grain at all. It's actually a seed. But who's counting?
The lovely and talented Elisha Joyce, of Rebel Grain, sent me a care package of Green Quinoa a while back, and I've been really impressed with the quality of the product. It's 100% organic and cooks up nice and fluffy with a pleasant, slightly chewy bite. But the best part is that it's been pre rinsed, which makes cooking a breeze.
I developed these quinoa crackers a few years ago when I was trying to cut everything that's awesome out of my diet to address a few health issues I was having. I was incredibly miserable without my loves gluten and dairy, and without these crackers, I'm certain I would have gone clinically insane. I no longer have to follow that tragically strict diet, but these crackers have found a permanent place in my cupboard. Not only because they're healthy, but because they taste pretty darn good.
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Quinoa Crackers
Ingredients
- 1 cup white quinoa
- 2 cloves garlic
- ½ cup water or more as needed
- 1 ½ teaspoons salt
- 2 tablespoons olive oil
- poppy seeds sesame seeds, hemp seeds, everything bagel mix, sea salt, or any other topping
Instructions
- Pour the quinoa into a bowl, cover with cold water and allow to soak overnight.
- Preheat the oven to 325 degrees.
- Drain quinoa, then transfer to a blender with the garlic, ½ cup water and salt.
- Blend on high, adding more water if needed to achieve a loose pancake batter. A looser batter will result in a thinner, lighter cracker, while a thicker batter will be a bit tougher.
- Spread olive oil out onto a sheet pan lined with parchment paper. Pour the batter over the olive oil and spread out into an even thickness. Sprinkle with desired seed mixture, or leave plain.
- Bake for about 30 minutes, or until browned and crisped all over (may take longer).
- Allow to cool to room temperature, then break into pieces. Store in an airtight container for up to 1 month.
Nutrition
these are so delicious. i followed the recipe almost exactly but i used some leftover roasted garlic and sprinkled black sesame seeds, dried onion flakes, and pumkin seeds on different parts of the cracker. i did use canola oil instead of olive oil but they still came out great. thank you so much, this is one of my new staples!
They sound fantastic! So glad you love the recipe, Sara!
I made the recipe. It would have been fabulous if it didn't stick to the pan. The parchment paper is a MUST not optional!
Connie, I'm so sorry this happened! I changed the recipe to omit the word optional. I appreciate you letting me know and hope you try the recipe again!
No way! That's seriously magical. I'm soaking some tonight. I love this pronunciation of quinoa: https://youtu.be/1visYpIREUM
p.s. I made them & I love them!
yaay!!