Seedy Quinoa Crackers
You may realise from my website that I’m all for making as much of the food you consume yourself
That way you know what is in it and most likely you would only put the best quality, healthiest ingredients in
Plus I’m all for making things that are quick and easy
Crackers are definitely something you want to make yourself
(see bottom of this post if you want to know why)
And the ones I make (see here, here and here) are all quick and easy
Including these – my new favourite, super crispy crackers
From time to time I see people in my clinics who can’t tolerate large amounts of seeds
So I thought I’d try making my seedy crackers with less seeds
And inspired by this old recipe for linseed crackers, I came up with these…
These crispy crackers are delicious with pretty much anything – peanut butter, cheese, dips
Including my very deeelicious Thai chilli and lime hommus (see photo)
Not only are these a great little cracker for yourself
But they would make a lovely (Christmas?) present for someone who already has ‘everything’
Give them a go and let me know what you think of them
- 1 cup cooked quinoa (160 grams) - or ⅓ cup uncooked quinoa
- ¼ cup linseeds
- ⅓ cup water
- 2 tablespoons pumpkin seeds (30 grams)
- 2 tablespoons sesame seeds (30 grams)
- 2 teaspoons extra virgin olive oil
- ½ teaspoon salt
- If you haven't already, start by cooking the quinoa
- Place in a saucepan. Cover generously with water and cook for 12 minutes.
- Drain in a colander, then place a lid on top and allow to 'steam' while you prepare the rest of the crackers.
- Mix linseeds and water together in a medium sized bowl.
- Set aside for 10 minutes until the linseeds have 'soaked up' most of the water
- Meanwhile, turn the oven on to 170 degrees and line a baking tray with greaseproof paper
- Add pumpkin seeds, sesame seeds, oil, salt and quinoa to linseeds and mix well.
- Spread mixture evenly over baking tray. It will cover an area of approx 20 x 30 cm
- Bake for 20 minutes
- Remove from oven and cut into small squares
- Return to oven for 10 minutes
- Remove from oven and flip over
- Return to oven for a further 10-15 minutes - depending on how thick your crackers are - until browned and crispy
- Allow to cool completely before storing in an airtight glass jar
How to make these seedy quinoa crackers….