I know what you’re probably thinking, another snack recipe? But don’t worry, I’m not in a rut I promise. I’ve just been craving the savory lately and gluten-free snacks have been on my mind. Plus, this one is different. This one is special. This one is healthy, salty, and seriously addicting.
I always thought crackers were hard to make. That they took forever to prepare, then you had to fry them up and it would end up being much more hassle than it was worth. I avoided them, didn’t even look at recipes, because I figured it wasn’t for me.
It wasn’t until I started reading, that I realized gluten-free crackers are simple. Just throw a few ingredients into a bowl, whisk it up, beat in some liquid, roll it out and bake it. They’re almost easier than cookies.
And I mean honestly, what is better than crispy gluten-free crackers dipped in hummus? I know it’s one of my personal favorites.
When I set out to make these crackers this morning, I wasn’t sure what I was looking for. I’d been admiring Gabby’s Gluten-free Paprika Thyme Crackers, but they had butter and I wanted to make one with less fat. Then I found Hallie’s recipe (from Daily Bites) for Garlic Herb Crackers and it was just about perfect. All I needed to do was substitute the almond flour and I was all set.
Then to the flour choice. I didn’t want to use almond flour because of the added fat. Instead, I turned to my favorite. Quinoa flour is amazing. I love it in cookies, flatbreads, pizza crusts, and now crackers. It brings the sensational, subtle nutty flavor, with the added protein and vitamins that most other gluten-free flours are missing.
And of course, you can’t have crackers without something to eat them with!
I chose to pair these quinoa crackers with a homemade spinach-artichoke hummus. Check out the recipe below, it couldn’t be easier to put together!
- 1 cup quinoa flour
- ½ cup millet flour
- ½ cup sunflower seeds
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- 1 teaspoon garlic powder
- ½ teaspoon fine sea salt
- 1 tablespoon olive oil
- 1 tablespoon raw honey
- 7 - 8 tablespoons cold water (more if needed)
- 1 15oz can organic chickpeas, rinsed and drained
- 2 cups raw spinach
- ½ can organic artichoke hearts, drained
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 2 garlic cloves, peeled and smashed
- Salt & pepper to taste
- Preheat the oven to 350 degrees F.
- In a food processor fitted with the metal s-blade, combine all the dry ingredients and pulse until smooth. Transfer the flour mixture to a medium bowl and set aside.
- In a small bowl, whisk together the olive oil, raw honey and one tablespoon of water. Slowly add the wet ingredients to the dry ingredients and mix with a plastic spatula. Add the remaining water one tablespoon at a time until you have a thick, pliable dough.
- Shape the dough into a rectangle and place it between two pieces of parchment paper. Roll the dough between the two pieces of paper until it's about ⅛" thick. Remove the top layer of paper and transfer the other piece (carefully!) to a baking sheet.
- With a pizza cutter, slice the dough into squares. Make them whatever size you like, they're your crackers after all!
- Bake the crackers in the warmed oven for about 15 minutes, or until they start to brown. For me, the outer crackers cooked faster, so I had to remove them first (maybe after about 11 minutes) until the others were done.
- While the crackers are cooking, prepare the hummus. In a food processor fitted with the metal s-blade, combine all the ingredients and blend until smooth and creamy (or whatever consistency you desire!).
- Remove crackers from the oven and cool on a wire rack until completely cooled. Break apart once they're cool.