Are you a snacker? I personally have always been a snack person.
My snack attacks usually hit sometime between 3 and 4 pm. I realize I still have a ways until dinner. Lunch has been digested and get I that hunger pang stirring up inside my belly.
Whenever my body goes into a full-blow snack attack, I always find myself searching for something crunchy. Sometimes it’s satisfied by an apple, sometimes carrots and hummus will do the trick, but sometimes that single box (or bag) of packaged goodies is calling my name.
That’s usually when I reach for the crackers or tortilla chips.
We try not to keep packaged foods in our house, but sometimes we’re feeling the need to have something salty to munch on and know that gluten-free rice crackers or natural tortilla chips will do the trick.
Problem is…with these types of foods once you start, it’s hard to stop. Especially when the serving size is like 10 chips. I mean really, who only eats 10 chips!?
But lately I’ve been on a mission to fix my snack habits and make a point to be conscious that when I’m snacking I’m eating something nutritious.
So rather than reaching for those not-so-healthy crackers and chips, I made the conscious decision to avoid that aisle at the grocery store and whip up something homemade instead.
Now, another one of my favorite snacks is kale chips smothered in a cheezy cashew sauce. But since I don’t have my dehydrator here in New York with me (no room!) I couldn’t make my favorite recipe. With that flavor combo on the brain, I set out to make impart that into quinoa crackers.
For some of you, making your own crackers might feel intimidating. I was right there with you the first time I made them, but I have to tell you, it couldn’t be easier.
This recipe is loaded with good-for-you ingredients, takes only one bowl and less than 10 ingredients to make. Some of the highlights include:
- Nutritional Yeast
- Flaxseed Meal
- Quinoa Flour
- Olive Oil
And the result?
Crispy crackers that are gluten-free, have way less fat and more protein than other packaged snacks, and are even studded with dark leafy greens. Not sure if it gets much better.
So, are you ready to dig in? I know I am! Let the guilt-free snacking begin.
- 1 1/2 cups toasted quinoa flour
- 1/2 cup flaxseed meal
- 1/2 cup nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 - 1 1/2 cups, stemmed and finely chopped kale
- 2 tablespoons olive oil
- 1 tablespoon honey / maple syrup
- 8 - 10 tablespoons cold water (or as needed)
- Preheat oven to 350 degrees F.
- In a large mixing bowl, whisk together the dry ingredients. Stir in the kale until evenly incorporated throughout the flour mixture.
- Add oil and sweetener and mix to combine (it will still be quite dry).
- Add water, 2 tablespoons at a time and mix with a spoon/your hands until a dough forms. Dough should come together with some kneading, but not be sticky.
- Transfer dough to a flat, parchment lined surface and shape into a square disc.
- Lightly flour a rolling pin and roll dough out to 1/8" thick. Score into squares and carefully slide parchment onto a baking sheet.
- Bake 15 - 20 minutes, until crackers are starting to brown. When done, turn oven off and prop door open. Let cool in oven for 1 hour (this will help the crackers get extra crispy).
- Remove from oven, break into squares. Cool completely before storing.