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This is a great flavorful cracker that is so easy to make! It’s healthy, full of protein and gluten free.
This is the 2nd batch I made. The first batch was without the flax seeds and although they were delicious, they crumbled when I picked them up. On a side note, I will be using them as a topping on salad.
The flax seeds made the batter a little thicker and the cracker held together nicely. I topped each cracker (before baking) with Trader Joe’s Everything but the Bagel Sesame spice blend, but you can use za’atar, dried herbs, paprika, onion salt – or your own combination!
These crackers are delicious alone, with hummus or with your favorite spread.
Have you ever made crackers with quinoa?
Please share in the comments below:)
Yields 24-30 crackers
Place a rack in the middle of the oven and preheat to 425°F. Line 2 baking sheets with parchment paper and set aside.
Mix together the quinoa, flax seeds, baking powder and salt together in a bowl. Add the unsweetened almond milk, mix well and let stand for 10 minutes.
Put about 1 tablespoon of the mixture on the lined baking sheet and flatten out and shape with your fingers. Leave 2 inches between each cracker. Sprinkle the tops of the crackers with Trader Joe’s Everything but the Bagel Sesame spice blend, za’atar, garlic, paprika or onion salt!
Bake on the middle shelf for 13-15 minutes. Let cool for 10 minutes before removing.