Cheesy Quinoa Crackers Recipe
Ingredients
- 1 1/2 C quinoa flour plus a little extra for rolling your flour out
- 1/4 C coconut oil
- 3/4 C water a little on reserve to get the right consistency
- 1 t baking soda
- 1/2 t sea salt
- 1/4 t garlic powder
- 1/8 t onion powder
- 1/4 t parsley flakes
- 1/4 C cheese I like to use Kerrygold Blarney Castle n this recipe, but you can use whatever cheese you like
Instructions
- Preparation: Preheat the oven to 350°F (175°C). Lightly flour the surface where you'll roll out the dough.
- Mixing: In a stand mixer, combine all ingredients on low speed until a sticky dough forms. If the mixture is too dry and doesn't come together, add water incrementally (a teaspoon at a time) until the desired consistency is achieved.
- Rolling: Transfer the dough to the floured surface. Dust a rolling pin with flour and roll the dough from the center outward, aiming for a thin sheet—thinner than a standard saltine cracker for optimal crispness. If the edges become too thin, trim and reposition them onto the dough's center, then re-roll.
- Cutting: Using a pizza cutter, slice the rolled dough into small squares. For a decorative touch, use a fork to poke four holes in the center of each cracker.
- Baking: Place the cracker squares onto a baking sheet lined with parchment paper or a baking mat. Bake on the middle oven rack for approximately 20 minutes, checking periodically. If the outer crackers brown faster than the center ones, remove them and continue baking the rest until all are done.
- Cooling: Allow the crackers to cool for at least 30 minutes to ensure they set properly and achieve the desired crunch.
