Rosemary Quinoa Seed Crackers

Sometimes you just need a little something crunchy.  I’ve been having that craving a lot lately, but not many brands of crackers at the grocery store reach my standard for a healthy cracker.  I love some of the seed & rice based crackers, but they can be a bit pricy, so I decided to attempt to create my own seed cracker. These wholesome crackers are the perfect vehicle for cheese, hummus or even guacamole!  This recipe makes a decent size batch of crackers too.  You are going to love them!

Rosemary Quinoa Seed Crackers

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Ingredients

  • 1 cup raw sunflower seeds
  • 1/2 cup raw pumpkin seeds
  • 1/2 cup quinoa
  • 2 tbsp chia seeds
  • 1 sprig fresh rosemary (or more if you like a lot of herb flavor)
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/2 tsp pepper
  • 2 tbsp olive oil + more for greasing baking sheet
  • 2 tbsp ground flax seed + 6 tbsp boiling water to make flax eggs.
  • 1/2 cup water

Method

  1. Preheat oven to 350 degrees
  2. Toast sunflower and pumpkin seeds in a large pan at medium-high heat. In a separate pan, toast the quinoa on medium-high heat. You'll want to continually stir the seeds and quinoa to avoid burning. When you begin to smell the seeds and they turn golden, remove from heat.
  3. If you have a Vitamix, use the dry blade container to turn quinoa into flour. You may also try using a food processor if you do not have a Vitamix, however, your flour may not be as fine (this is not a huge issue). You could also buy pre-ground quinoa flour and just skip the toasting step.
  4. Add quinoa flour and 1/2 cup of the sunflower/pumpkin seed mixture to a large bowl. Add the remaining sunflower, pumpkin and chia seeds along with the garlic, salt, pepper and rosemary to a food processor. Process until well combined. The reason I leave a 1/2 cup of seeds whole is for extra crunch and the visual appeal of some whole seeds makes for a prettier cracker. Add the processed mixture to the large bowl of quinoa flour and whole seeds.
  5. Make the flax eggs and add to the mixture.
  6. Add water and olive oil to the mixture.
  7. Use your hands to mix the ingredients. This is a bit messy and it may stick to your hand, try to make sure all ingredients are well combined. If you need to add additional amounts of water or olive oil to do this, that is ok. Do keep in mind that this is supposed to be a VERY thick mixture or "dough."
  8. If you have silicone baking sheets, they would be very useful for this recipe. I do not, so I used tin foil and liberally greased it with olive oil on a baking sheet. There are two methods for putting your crackers onto the baking sheet.
  9. **Method 1: After greasing the tin foil, place rounded teaspoons of cracker "dough" onto the baking sheet. Dip fingers in water and press the crackers to flatten into a round shape. Dipping fingers in water helps you avoid "dough" sticking to your fingers. Place in oven for 25 minutes. If desired, flip crackers half way through baking time to achieve a crunchier cracker.
  10. **Method 2: This method will give you a thinner, crispier cracker. Place "dough" on greased foil or silicone baking sheet. Flatten the mound of "dough" a bit with your hands. Pour a drizzle of olive oil on top of the blob of "dough" and then place a sheet of foil on top. Use a rolling pin to flatten and smooth the "dough." Remove the top layer of foil and then use a knife or pizza cutter to "pre-cut" the crackers. This almost served as a perforation and when they were finished baking, they easily broke into squares. Place in oven and bake 20-25 minutes. You do not need to worry about flipping the crackers for this method. Two baking sheets may be needed for this method, as the crackers are much thinner.
  11. After the crackers cool you can place in a plastic container for storage. They do not need to be refrigerated.
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https://www.healthylifestylerefinery.com/rosemary-quinoa-seed-crackers/

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Rosemary Quinoa Seed Crackers
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