Toasted Pine Nut + Basil Quinoa Crackers
One of my favorite things about these crackers is how easy they are to make. I used to have this misconception that homemade crackers were difficult, but after realizing you can whip up a batch like this in your food processor, I'm totally hooked.
Servings 6 Servings
Calories 180kcal
Ingredients
- 1 cup quinoa flour
- 1/2 cup brown rice flour
- 2 teaspoons psyllium husk powder
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/2 teaspoon cracked pepper
- 2 tablespoons toasted pine nuts
- 2 tablespoons fresh basil leaves
- 3 tablespoons Sabra Roasted Pine Nut Hummus or hummus flavor of choice
- 1 tablespoon olive oil
- 1/4 cup + 2 - 3 tablespoons cold water
Instructions
- Preheat the oven to 400ºF. Adding quinoa flour, brown rice flour, psyllium, garlic, salt, pepper, pine nuts, basil, hummus and oil to a food processor. Pulse until evenly distributed.
- Add the water, starting with 1/4 cup and adding 1 tablespoons at a time after, and pulse until a 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 7 - 10 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.
Nutrition
Calories: 180kcal | Carbohydrates: 24g | Protein: 4g | Fat: 6g | Sodium: 420mg | Potassium: 79mg | Fiber: 3g | Vitamin A: 35IU | Calcium: 10mg | Iron: 1.5mg