It's always good to have gluten free crackers at home, especially since you can make it at any occasion and make a spread out of almost anything.
A few days ago I was invited to a movie screening at a private house. Everyone brought something, I ran to make the almond feta cheese with green spread and of course I had the praised gluten-free crackers ready to go.
It was delicious and healthy!
If you have a Vitamix, you can make quinoa flour from quinoa, just blend it on high speed until it become flour.
Preheat oven to 350 F/ 175 C
WHAT YOU NEED?
2 sage leaves
1 garlic clove
1 cup quinoa flower
⅓ cup sesame seeds
⅓ cup pumpkin seeds
⅓ cup sunflower seeds
⅓ cup chia seeds
⅓ cup flax seeds
¼ cup psyllium husks
3 tbsp olive oil
¾ tbsp salt
1 tbsp apple cider vinegar
2 cups water
HOW TO MAKE?
- In a large bowl, combine the quinoa flour, finely chopped garlic and sage leaves, sesame seeds, pumpkin seeds, sunflower seeds, chia seeds, flax seeds, and psyllium.
- Add in the olive oil, salt, apple cider vinegar and water to the dry ingredients. Mix until all the ingredients are well combined. Allow the mixture to rest for 3 minutes and mix again.
- Line a baking tray with parchment paper and grease it all over with 2 tablespoons of olive oil.
- Pour the mixture onto the prepared baking tray.
- Grease another sheet of parchment paper and place it with the greased side on top of the mixture. Use your hands to evenly spread and flatten the mixture across the tray, getting to all of the corners. (You may need to split this into two batches in order for them to be flat and relatively thin)
- Remove the top parchment paper and bake for 26 minutes.
Allow the crackers to cool completely before breaking them and store in an airtight container/ jar for a delicious and nutritious snack.
