QuinoaSeed Crackers

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 betwe

Cuisine: American

Main Ingredient: Quinoa

Category: Bread

Difficulty: 1/10

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QuinoaSeed Crackers

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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
6to 7 tablespoons extra virgin olive oil
1/3to 1/2 cup water
1to 2 tablespoons sesame seeds
1to 2 tablespoons flax seeds
1to 2 teaspoons poppy seeds
sea; salt and cracked black pepper


1Preheat oven to 375 degrees F.
2 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.
3 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.
4 Remove the top layer of parchment and sprinkle with seeds. Gently roll them into the dough (gently).
5 Slide the rolled-out dough onto a large cookie sheet. Use a pizza cutter to slice the dough into small squares.
6 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.
Gluten Free Vegan
  • QuinoaSeed Crackers

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