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Easy No-Roll Seeded Quinoa Crackers {oil-free, high-protein, V, GF}

Easy no-roll seeded quinoa crackers that are vegan, gluten-free, oil-free and high in protein! Made with 4 ingredients in little time, you can eat them straight up, or spread with hummus, nut or seed butter, or anything else you like.

3 multi-seed quinoa crackers on a piece of blue painted wood

No Roll High Protein Quinoa Crackers

I adore the Fanny Farmer Baking Book. My mother had a copy and I would pore through it back in my high school days, and I baked many cakes, cookies and breads from its pages.

Despite the myriad options of tempting goods (“which one should I bake this weekend???), I remember being completely baffled by one section of the book.

Homemade crackers.

What kind of nut, I wondered, would EVER want to make crackers from scratch?!

Fast forward a few decades, and I am that nut.

But I still have no desire to spend a lot of time making crackers.

What makes these savory crisps different from traditional crackers is that they are gluten-free, high-protein, and RIDICULOUSLY EASY. Yes, that needs capitalization. Easy, as in mix some seeds and cooked quinoa, spread on a baking sheet, and bake.

Homemade crackers like this? I’m all in.

Recipe Benefits

  • Vegan
  • Gluten-free
  • Oil-free
  • High in fiber (3.7 g per cracker)
  • High in plant protein (3 g per cracker)
  • Flourless
  • Made with 4 ingredients (plus water & optional salt)
  • Quick & easy to make (these are no-roll cracker)

Ingredients for the Easy Quinoa Crackers

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

You will also need some regular tap water and (optional) salt.

overhead shot of multi-seed quinoa crackers before baking

Instructions for Easy No-Roll Quinoa Crackers

Step One: Preheat Oven & Prepare Baking Sheet

Preheat the oven to 325F (160C). Line a large baking sheet with parchment paper.

Step Two: Make the Cracker Dough

In a medium bowl, mix the water and chia seeds together. Let stand 5 minutes until thickened. Mix in the cooked quinoa, pepitas, sesame seeds and optional salt. Let stand 2 minutes longer.

Step Three: Spread the Cracker Dough

Evenly spread quinoa mixture onto prepared baking sheet with spatula until it is between 1/8-inch to 1/4-inch thick.

Step Four: Bake the Quinoa Crackers

Bake in preheated oven for 30 minutes. Remove from oven. Lift parchment onto cutting board and cut into cracker-size shapes (I did about 2×2-inch squares; you can do any size you like). T

urn over crackers with a spatula. Place parchment and crackers back on sheet.Bake for 25 to 30 minutes longer until golden at edges and set at center. Transfer sheet to wire rack and cool completely on the sheet.

Crackers, complete!

Add Herbs & Spices

If you like, add your favorite herbs and spices to the cracker dough in step two. For example, Italian herb blend, cracked black pepper, smoked paprika, cumin, or rosemary.

How to Store the Easy No-Roll Quinoa Crackers

Store the crackers in an airtight container for 5 days. After that, I recommend storing them in the refrigerator (up to 2 weeks). You can also freeze the crackers for up to 6 months..

close-up of a hand holding a quinoa cracker with various seeds

Happy baking!

More Easy and Yummy Crackers to Make:

  1. 3-Ingredient Teff Crackers {vegan, gluten-free)
  2. 2-Ingredient Almond Flour Crackers {Keto, Vegan, Paleo}
  3. Almond Oat Chickpea Flour Crackers {vegan, gluten-free}
  4. Cheese-y Chickpea Flour Crackers {grainfree, vegan}
  5. Easy No-Roll Almond Flour Crackers (2 ingredients, vegan, GF)
Yield: 20 crackers

Easy No-Roll Seeded Quinoa Crackers {vegan, gluten-free, oil-free}

Easy No-Roll Seeded Quinoa Crackers {vegan, gluten-free, oil-free}

Easy no-roll seeded quinoa crackers that are oil-free, high-protein, vegan, & gluten-free! They are made with 4 ingredients in little time.

Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 3/4 cup water
  • 1/3 cup chia seeds
  • 3/4 cup cooked, cooled quinoa (see note below)
  • 1/3 cup pepitas (green pumpkin seeds)
  • 1/3 cup sesame seeds
  • Optional (but recommended) : 1/4 tsp fine sea salt
  • Optional: spices, cracked black pepper or herbs of choice

Instructions

  1. Preheat the oven to 325F (160C). Line a large baking sheet with parchment paper.
  2. In a medium bowl, mix the water and chia seeds together. Let stand 5 minutes until thickened. Mix in the quinoa, pepitas, sesame seeds and salt. Let stand 2 minutes longer. Stir in any additional spices or herbs.
  3. Evenly spread quinoa mixture onto prepared baking sheet with spatula until it is between 1/8-inch thick
  4. Bake in preheated oven for 30 minutes. Remove from oven. Lift parchment onto cutting board and cut into cracker-size shapes (I did about 2x2-inch squares; you can do any size you like). Turn over crackers with a spatula. Place parchment and crackers back on sheet.
  5. Bake for 25 to 30 minutes longer until golden at edges and set at center. Transfer sheet to wire rack and cool completely on the sheet. Store in an airtight container.

Notes

Storage: Store the crackers in an airtight container for 5 days at room temp, 2 weeks in the refrigerator, or 6 months in the freezer.

To Make 3/4 cup cooked quinoa: In a small saucepan, bring 2/3 cup water to a boil. Add the quinoa, reduce heat to low, and cook for 15 minutes. Remove from heat, cover, and let stand 5 minutes. Remove lid and fluff with fork.

Nutrition Information

Yield

20

Serving Size

1 cracker

Amount Per Serving Calories 51Total Fat 3gCarbohydrates 3gFiber 3.7gProtein 3g

Did you make this recipe?

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Sally

Friday 25th of March 2022

Question! How much "uncooked" quinoa do you add to the 3/4 cup water?

I did 1/6 cup uncooked quinoa with 1/3 cup water to make about 3/4 cup cooked quinoa total. They came out really well, I just had to cook them 15-20 minutes longer to dry out further! Thank you so much for such a healthy yummy recipe!!!

Sandra

Thursday 14th of January 2021

I love this recipe! I have made substitutions based on available ingredients (for instance replacing the quinoa with cooked couscous) and change up the seasoning and it works perfectly every time!

Camilla

Thursday 14th of January 2021

That is so wonderful to hear, Sandra! Thank you so much for taking the time to let me know, too.

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