Flax Quinoa Crackers (Gluten-Free)

Total Time
Prep 10 mins
Cook 20 mins

These are just as good if not better tasting than any wheat cracker!

Ingredients Nutrition


  1. Soak flax seeds in water for 15 minutes.
  2. Grind up some quinoa into flour consistency (I use my mini-blender, but a clean coffee grinder would work too).
  3. Mix ground quinoa with soaked flax seeds (do not strain)
  4. Add olive oil, sea salt, and baking powder.
  5. Grease a 9x11 cookie sheet then spread the mixture out. Spread it so it fills the entire sheet.
  6. Bake at 375 degrees until it starts to brown on the edges (probably about 15 minutes), flip and bake a few more minutes.
  7. For a raw version you can omit baking powder, dehydrate, score, and flip.
Most Helpful

I love this recipe...though I changed it by simply adding ground flax instead of seeds. I made it because I am temporarily on a yeast free, gluten free and sugar free diet. No chips, no crackers, no nothing. This satisfies my need for crunchy and is also very healthy. Dip it in a little tahini or almond butter and you are all set!

5 5

YUM! Excellent base recipe. I used mostly ground up flax seeds and then also added about 1 TB of unground flax seed to the ground up quinoa and ground up flax. I then tried two variations. In one I used fresh rosemary and olive oil, which turned out fantastic! The other I used coconut and coconut oil....which was yummy too. I will make the rosemary variation again and again.!

4 5

These were alright. I changed up the recipe a bit, put in onion and garlic powder and cayenne pepper and about 1/2 cup of cheese. I think they need to be cooked longer and slower, mine were not real crunchy. But really for gluten free they were easy and pretty darn good!