Garlic Rosemary Quinoa Crackers
Next time you need an easy appetizer or fun happy hour snack, these quinoa crackers need to happen.
Servings 20 crackers
Calories 50kcal
Ingredients
- 1 cup toasted Ancient Harvest quinoa flour*
- 1/2 cup brown rice flour
- 1 teaspoon psyllium husks here's the oneI use
- 2 teaspoons fresh chopped rosemary
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/2 teaspoon fresh cracked pepper
- Dash of stevia or 1 teaspoon sugar optional
- 2 tablespoons olive oil
- 1/2 cup + 2 tablespoons cold water
Instructions
- Preheat the oven to 450 degrees. Toast your quinoa flour using our stovetop method. Allow the flour to cool for 5 minutes before adding to a food processor along with the brown rice flour, psyllium, rosemary, garlic, salt, pepper, stevia and oil. Pulse until evenly distributed.
- Add the water and pulse again the dough comes together into a ball, about 30 seconds. Remove and form into a ball. Let rest for just a few minutes.
- Cut the dough into four pieces. Knead one piece with your hands, place it on a piece of parchment and roll it as thin as you can. You'll probably need to sprinkle the dough with a little flour so that it doesn't stick. Repeat with the other three pieces and transfer the pieces of parchment to baking sheets.
- Bake the crackers for 4 - 5 minutes per side, watching closely so they don't burn. Careful when you flip them over too! Turn off the oven and let them sit in the warm oven for 1 - 2 hours so they get super crispy.
- Break them into pieces, add them to a bowl and serve them with your favorite dips/spreads.
Notes
Follow this tutorial for toasting your quinoa flour: How to Toast Quinoa
adapted from Pinch of Yum
Nutrition
Calories: 50kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 119mg | Potassium: 13mg | Fiber: 1g | Sugar: 1g | Calcium: 3mg | Iron: 1mg