Flax Quinoa Crackers (Gluten-Free)
"These are just as good if not better tasting than any wheat cracker!"
photo by Angiel S.
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
1
ingredients
directions
- 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.
Questions & Replies
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I am going to use ground flax in my recipe. Do I still soak it and add the water? Well, I guess so, LOL. I am trying these now, makes sense they need the water.
Reviews
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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!
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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.!
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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! -
We tried this today and really like it. I doubled the recipe. I used quinoa flour instead, and used a bit less since I figured the grinding probably reduces the volume. Same for the ground flax seeds. I used about 5/6 ground, and 1/6 unground flax seeds, for a total measurement of under a cup (for the doubled recipe). I used kosher salt instead of sea salt, and i thought it needed a bit more salt. We had some fresh rosemary. I forgot to mix it in, so we put it on top. Instead of greasing the pan, we used parchment paper underneath, and before baking it, used another piece of parchment paper on top and then a rolling pin to flatten it on the cookie sheet. This also flattened the pieces of rosemary into the dough. After baking for a little over 15 minutes, we were able to take it out of the oven and turn it over by putting the second piece of parchment paper back on top and flipping the whole thing. It was a bit slidy so be careful. Before putting it back in the oven, we used a pizza cutter to carefully cut the batter into squares, trying not to press too hard to damage the paper underneath. We then put it back in the oven for another 5 minutes at least, then took it out and cut the dryer edge pieces off, put them on a plate, then put the rest back for another few minutes, after cutting more completely through. I think just scoring them then breaking them apart after cooking probably would have worked well, too. They were kind of chewy, so maybe could have been baked even longer, but I imagine they'll dry out and get crunchier. By the way, these taste great with goat cheese.
Tweaks
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We tried this today and really like it. I doubled the recipe. I used quinoa flour instead, and used a bit less since I figured the grinding probably reduces the volume. Same for the ground flax seeds. I used about 5/6 ground, and 1/6 unground flax seeds, for a total measurement of under a cup (for the doubled recipe). I used kosher salt instead of sea salt, and i thought it needed a bit more salt. We had some fresh rosemary. I forgot to mix it in, so we put it on top. Instead of greasing the pan, we used parchment paper underneath, and before baking it, used another piece of parchment paper on top and then a rolling pin to flatten it on the cookie sheet. This also flattened the pieces of rosemary into the dough. After baking for a little over 15 minutes, we were able to take it out of the oven and turn it over by putting the second piece of parchment paper back on top and flipping the whole thing. It was a bit slidy so be careful. Before putting it back in the oven, we used a pizza cutter to carefully cut the batter into squares, trying not to press too hard to damage the paper underneath. We then put it back in the oven for another 5 minutes at least, then took it out and cut the dryer edge pieces off, put them on a plate, then put the rest back for another few minutes, after cutting more completely through. I think just scoring them then breaking them apart after cooking probably would have worked well, too. They were kind of chewy, so maybe could have been baked even longer, but I imagine they'll dry out and get crunchier. By the way, these taste great with goat cheese.
