Prep 10 mins
Cook 20 mins
These are just as good if not better tasting than any wheat cracker!
- 1⁄2 cup flax seed
- 1⁄3 cup water
- 1⁄2 cup quinoa, ground into flour
- 1⁄2 teaspoon sea salt
- 1 tablespoon olive oil (optional)
- 1⁄2 teaspoon baking powder
- 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.
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!
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.!
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!