Easy Quinoa Crackers
These addictive, super crispy and easy gluten free quinoa crackers are the best snack to have on hand, and they also double up as appetisers for a cheese board, with dips and spreads.
Servings: 24 crackers
Calories: 37kcal
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℉.
- 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.
Notes
- Add more water if needed to achieve a loose pancake batter, but avoid making it overly runny.
- Thinner batter equals a lighter, crispier cracker.
- Always soak the quinoa overnight to ensure it blends smoothly.
- Rotate the pan halfway through baking if your oven has hot spots.
Nutrition
Serving: 6crackers | Calories: 37kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 146mg | Potassium: 41mg | Fiber: 1g | Sugar: 0.003g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 0.3mg
