Gluten Free Quinoa Cracker Recipe
Quinoa Crackers are gluten free, savory little crackers – perfect for an afternoon snack, or as a feature biscuit on a platter when entertaining. They are very simple to make and only take a few minutes to cook. If you have unexpected guests show up at your house you could easily whip these up to serve while everyone gets in the door and settles in for a chat. Skip the supermarket and make these crackers from scratch. They could be made into any shape and could also be easily modified to include herbs of your preference.
Quinoa Parmesan Crackers are another recipe in a range that I have been working on in a bid to make more of our food from scratch. The list is slowly growing as I experiment with new ingredients. I originally made some Rosemary water crackers. This version moves to a gluten free base. The next challenge will be to make a version that is both gluten and dairy free – although I am a little besotted with the Parmesan flavor in these so that will not happen in a hurry.
At this time of year, while our vegetable garden is supplying a large amount of our food I can significantly reduce the number of trips I make to the shops. The main things we continue to source include bread, milk and fruit. I love being able to make other staples like yogurt, ice cream, lunch box treats, sauces and jams as time and ingredients permit. You can find more of my Make from Scratch Recipes listed here. Making food items such as these crackers allows me to truly take advantage of this time year and to feel a little self sufficient. It makes me feel a little smug, yes, but overall, satisfied that I can provide my family with high quality, nutritious fresh food with all included ingredients known and selected by me. Making food from scratch can be a time consuming practice. I understand that it is a (time based) luxury that some families can not pursue even if they would like to. These little savory biscuits prove that making things from scratch does not need to be a long and painful process. These crackers are quick and easy to make.
These Quinoa Crackers are best served and eaten on the day of being cooked.
- ¼ teaspoon baking powder (gluten free)
- 35 grams butter
- ⅓ cup water
- ¼ cup Parmesan cheese - grated
- ¼ cup almond meal
- 1 cup quinoa flakes (plus extra for rolling the dough after it has been mixed)
- handful of fresh herbs - I used thyme, sage, oregano and rosemary
- pinch of salt
- Preheat the oven to 120 degrees celcius
- Add all of the ingredients to a food processor and pulse until the mixture forms a ball
- Remove the dough from the processor and lay out on a board or bench sprinkled generously with more quinoa flakes
- Add a generous sized sheet of baking paper to the top of the dough and then push the dough down flat, moving it towards being a rectangle shape
- Use a rolling pin to roll the dough out into thin rectangle
- Remove the sheet of baking paper and cut the crackers into the desired shape/size
- Add the baking paper sheet to a baking tray and carefully use a *spatula to remove the cut crackers from the board they were rolled on and place them onto the baking tray.
- Add the baking tray to the oven and bake for 8 minutes until they are golden in color
- Allow the crackers to cool on a cooing tray prior to serving
*Use a thin edged spatula to remove them gently one at a time from the board they were rolled on. This ensures that they do not break when you pick them up, or stick to the base of the board.
The quantity of biscuits will vary depending on the size and shape that you cut them.
Quinoa flakes are a little like oats in texture and are available from some supermarkets in the organic section, or from healthy food stores or good delis.
Have you tried making crackers?
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