This homemade cracker recipe is gluten free and deliciously salty. Quinoa crackers are perfect for snacks (I love it with hummus) or for kids. It's easy to mix in some cheese and herbs too!
Servings: 30 crackers
- 1 cup quinoa flour
- 1 tsp salt
- ½ tsp sugar
- ½ tsp baking powder
- ½ tsp dried rosemary optional
- ½ tsp garlic powder optional
- 10 tbsp warm water
- 4 tbsp olive oil + 1 Tbsp more for brushing
Preheat oven to 350 degrees. Line a baking pan with parchment paper and set aside.
In a bowl combine quinoa flour, salt, sugar, baking powder, rosemary and garlic powder.
Create a well in the center and add the warm water and olive oil. Mix all the ingredients until you have a soft dough. Add a bit more flour or water if needed.
Take to the counter and knead the dough for around 5 minutes.
Flour the surface and with the help of a rolling pin, roll the dough until ¼ inch thick. Transfer to the baking pan and cut small rectangles.
Pinch with a fork, brush with the remaining olive oil and sprinkle with sea salt.
Take to the oven and bake for 15 to 18 minutes or until golden brown.
I have the container counts broken down below, but considering the serving size is only 2 crackers, I think your options are better somewhere else if I'm being totally honest here.
Whole recipe counts: 4 yellow, 15 orange.
Per serving (one serving for the containers is 2 crackers): 1/4 yellow, 1 orange.
Serving: 1/30th of recipe | Calories: 32kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 79mg | Potassium: 7mg | Fiber: 1g | Sugar: 1g | Calcium: 4mg | Iron: 1mg