In a lunchbox survey I conducted last year, crackers were one of the most commonly included foods in the lunchbox. Many are laden with additives, preservatives, salt and yes, some even have sugar in them. Many parents said they would like to replace these in the lunchbox.
I can’t tell you how many different variations of quinoa and brown rice crackers I have tried to make. Most have flopped but this version was a winner with all 3 kids (the 2 children, and the bigger kid – hubby). These quinoa crackers are protein packed, crunch and tasty too.
Ingredients
- 1 cup cooked quinoa (cook per packet)
- 1/4 cup flaxseed
- 1/4 cup chia seed
- 1/2 cup water
- 1 tspn Herbamare (vegetable seasoning salt)
- 2 tblspns sesame seed
- 2 tblspns tamari sauce (can use soy sauce if don’t have tamari)
- 1 tblspn coconut oil melted (or olive oil)
Directions
- Preheat oven to 160 degrees and line baking tray with baking paper
- Mix flaxseed and chia together in a bowl
- Add water to the flaxseed and chia, and stir. Leave sit for about 5 mins. Stir again, when it’s thick and goopy, it’s ready
- Add all ingredients including flax & chia mix to your food processer
- Pulse or blitze until a thick paste forms
- Spread paste onto baking paper to about 2mm thick. (You can also roll it between 2 pieces of baking paper)
- Use a knife to cut into your desired cracker shapes. (I get the kids to do this but have them use a bamboo skewer. We get all sorts of wonderful shapes – lol)
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Bake in pre-heated oven for 25-30 mins until brown and crisp. Leave to cool on tray. Break in to the cracker pieces once cool. Store in air tight container.
Freezing / Storing Instructions
Not suitable for freezing but will last up to a week stored in an air tight container
Another 2 ways to use this recipe
- Serve with dips
- Serve with cheese slices
Print this recipe: Quinoa Cracker recipe