Easy No-Roll Quinoa Crackers (V, GF, 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.
Servings: 20 crackers
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
- Preheat the oven to 325F (160C). 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 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 2x2-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.
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 1/4 cup 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
Serving: 1cracker | Calories: 51kcal | Carbohydrates: 3g | Protein: 3g | Fat: 3g | Fiber: 3.7g