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Easy multi-seed quinoa crackers that are vegan, gluten-free and so easy to make! A perfect power snack, you can eat them straight up, or spread with hummus, nut or seed butter, or anything else you like.
Healthy Quinoa Crackers Made Easy
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.
Understand how these multi-seed crackers began, and you (and I) may be more forgiving of this lapse in my reasoning.
If you browse my blog, you will soon notice my penchant for power bars. But as much as I love countless permutations of dried fruit, nuts, seeds, oats, and chocolate squished into bar-form, I have long yearned for a savory bar. The problem: I could not envision any of the specifics of such a bar. Crunchy? Chewy? Crunchewy-ish? What might the prominent flavors be? Kale? I played around with multiple ideas on paper, but could not summon the enthusiasm to actually make any of them. I’ve watched the power bar companies launch and crash with a few savory-leaning bars over the years, so I know I am not alone in my quest.
It was only when I began developing all of the recipes for my quinoa book that I stumbled upon a viable possibility: high protein quinoa crisps. My quinoa book is 100% gluten-free, and as I outlined my initial plan, including a chapter on breads, I remembered good old Fanny and thought crackers, I need crackers in this book. Given the high-protein nature of the quinoa and other ingredients (um, just quinoa and seeds), these crackers definitely qualify as power bar material.
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. The results are light, crispy, perfectly portable and just the right power snack when I don’t want sweet.
I may not have known what I wanted in a savory power bar all these years, but I have found it nonetheless.
Happy baking!
More Easy and Yummy Crackers to Make:
- 3-Ingredient Teff Crackers {vegan, gluten-free)
- 2-Ingredient Almond Flour Crackers {Keto, Vegan, Paleo}
- Almond Oat Chickpea Flour Crackers {vegan, gluten-free}
- Cheese-y Chickpea Flour Crackers {grainfree, vegan}
Multiseed Quinoa Crackers {vegan, gluten-free, easy}
- Prep Time: 10 mins
- Cook Time: 55 mins
- Total Time: 1 hour 5 mins
- Yield: 20 crackers 1x
Description
Easy quinoa and seed crackers that are vegan, gluten-free and easy! Eat them straight up, or spread with hummus, nut or seed butter, or anything else you like.
Ingredients
- 3/4 cup water
- 1/3 cup chia seeds
- 3/4 cup cooked, cooled quinoa
- 1/3 cup pepitas (green pumpkin seeds)
- 1/3 cup sesame seeds
- 1/4 tsp fine sea salt
- Optional: spices, cracked black pepper or herbs of choice
Instructions
- Preheat the oven to 325F. Line a large baking sheet with parchment paper.
- 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.
- Evenly spread quinoa mixture onto prepared baking sheet with spatula until it is between 1/8-inch to 1/4-inch thick
- 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). Turn 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. Store in an airtight container.
- Category: snack, crackers
Nutrition
- Serving Size: 1 cracker
- Calories: 51
- Fat: 3 g
- Carbohydrates: 3 g
- Fiber: 3.7 g
- Protein: 3 g
These crackers are fantastic! I have a ton of food intolerances and this is the only recipe I could find that I could eat, and to my delight, are totally delicious! I eat them for breakfast with hummus. Stored in an airtight container, they stay crispy and crunchy for at least 3 days- they never last longer than that before I eat them all! 😂
★★★★★
So very happy that these are such a success for you, Carly, whoohoo!
Just made and live the crunch of these!
I am so glad to hear it, CR!
Thanks for sharing this recipe. Intended to bake and store but ended eating each tray it was baked. I used my airfryer so it was very fast.
★★★★★
Been there, Normah! 🙂 Happy to hear you like them!
Recipe was great and turned out amazing
Only problem I had after 2 hours when it was on my table started to loos it’s crispness
And after 1 day when I put them iin a close container they are soft .
Is there any way to keep their crunching??
Thanks
Hi Leyla,
Oh no, so sorry to hear that. I suggest leaving the crackers in the oven (turn off the heat when done) to let them further dry out before storing them. That should ensure they stay crisp 🙂
These look so good and are exactly what I need for my no grain diet …I’m going to be making these asap . Much love…
I was looking for a savory granola recipe the other day and found these… super excited about them, as I work 13 hours/day for a week at a time. I try to prep some ‘power food’ (like homemade granola, and these) ahead of time, as I have almost no access to healthy food while I’m working. I am making them right now as I write this.. question: when it came time to cut and flip them, they stuck to my parchment paper, and I lost a great deal of my seeds on the parchment paper. I tried to recoup it by scraping it off and pressing it back into the softer sides of the crackers, but couldn’t get too much of it off… any tips for what I might have done wrong or how to prevent this? I feel like I just lost alot of money on my parchment paper. By the way, I added a little sumac & z’aatar as my spices and then sprinkled a little Himalayan sea salt on top (like crackers have)…from tasting what was stuck to the parchment, I can tell you already they are delicious!
Also, any other recommendations for fast/easy/healthy things to make for work? (I’ll take a look through your site too).
I used a metal flipper (they’re usually a little thinner than plastic) and eased each cracker off individually. There were the odd crumbs, but overall they came off cleanly for me. I hope that helps!
I made these today! But with a few modifications based on what I had in my kitchen. I used toasted sesame seeds because I didn’t have regular and added a nice smoky taste to the quinoa. I also used coarsely ground flaxseed in place of chia because I finished up my chia the other day. Finally, I used my dehydrator because my oven was in use and I didn’t have parchment paper. But everything turned out great! I also LOVE this website! I had twins a few months ago and live on easily grabbable foods like Clif bars (but so expensive!). Both my babies have dairy sensitivities and nearly every other bar on the market has milk in some form. So happy I found these recipes and excited to try them all out!
You made my day, Stephanie!!!!!! So glad you found the site!!!
They turned out to be fantastic! My husband “Mr. I Hate Health Food”” went nuts over them!
He loves the crunchy, crispy, nutty flavor. We have been looking for a healthy cracker alternative.
I paired them with homage Spinach Yogurt dip.
Yum! Thanks!
I have your quinoa book and absolutely love it!! Thanks for highlighting this recipe, I hadn’t seen it yet. I want to try it out on my 2-1/2 yr old granddaughter 🙂
Thanks so much, Tracy! Hope you give these a try (they are not in the book–apparently, I was not satisfied with 500 quinoa recipes :))
excellent, Erin! 🙂
Thanks, Camilla! I have your coffee mug muffin on my list to do…!!
I meant to add: these are naturally vegan and gluten-free, too!