12 September, 2015
Quinoa Crackers
Quinoa Crackers
Makes: approximately 48
Ingredients:
- 1/2 cup arrowroot flour
- 3/4 cup wholemeal plain flour
- 1/2 cup quinoa
- 1/2 cup water
- 1/4 cup olive oil
- 1 tablespoon chia seeds
- 1 tablespoon sesame seeds
- 1/2 teaspoon salt
- Big pinch of sugar
Method:
- Preheat oven to 180 degrees Celsius (170 degrees Celsius for fan forced oven) and line two baking sheets with baking paper
- Combine all dry ingredients and mix well and create a well in the middle
- Pour the oil and water into the well and use a butter knife to mix the ingredients together until you have a nice soft dough
- Turn the dough onto a clean lightly floured bench and knee until it’s a smooth ball
- Halve the dough
- Place the first half into one of the lines baking tray, place another piece of baking paper over the top and roll the dough out to the size of the tray or until it’s about 1-2mm thick
- Use a pizza cutter or a sharp knife to cut the rolled dough into the desired shaped and size of the crackers you are after
- Repeat with the second portion of dough
- Bake for 15-25 minutes or until golden, cooking time will vary with the thickness of the cracker.
Recipe Notes:
- Store in an air tight container in the pantry for up to a week
- The dough is freezer friendly however the cooked crackers are not freezer friendly
- Delicious served with any of the C4K Kitchen dips as shown below with the C4K Kitchen’s Mushroom Paste
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.