The trick to making crispy crackers is to roll the dough extra thin, as thin as you can get it. If need be, divide the dough into two balls to work with. Use two cookie sheets instead of one large one. To make the whole process easy, roll out the dough in between two pieces of parchment paper and then slide the one holding the crackers onto a cookie sheet. Once cooled, store crackers in an airtight container at room temp.
Yield: Ready in 45 minutes
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|1 cupsorghum flour|
|1/2 cupsweet rice flour|
|2 tablespoonsarrowroot powder|
|1/2 teaspoonbaking soda|
|1/4 teaspoonsea salt|
|3/4 cupcooked quinoa|
|6 to 7 tablespoons extra virgin olive oil|
|1/3 to 1/2 cup water|
|1 to 2 tablespoons sesame seeds|
|1 to 2 tablespoons flax seeds|
|1 to 2 teaspoons poppy seeds|
|sea; salt and cracked black pepper|
Quinoa-Seed Crackers Preparation
Preheat oven to 375 degrees F.
Place the sorghum flour, sweet rice flour, arrowroot, baking soda, and salt in a food processor. Give it a whirl or two then add the quinoa and olive oil. Process until combined. Slowly add the water, while processing, just until the dough forms a ball. Stop at this point and don''t add anymore water.
Place the dough ball on a sheet of parchment paper. Place another piece on top, flatten the dough with your hands and then begin rolling into a large, thin circle. To make it easier, divide the dough into two and roll separately. Just be sure to keep rolling to get the dough ultra-thin.
Remove the top layer of parchment and sprinkle with seeds. Gently roll them into the dough (gently).
Slide the rolled-out dough onto a large cookie sheet. Use a pizza cutter to slice the dough into small squares.
Bake for 30 to 35 minutes. Watch baking time carefully as it will totally depend on the thickness of your crackers! Crackers will crisp up as they cool. Store in an airtight jar.
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