Homemade Quinoa Crackers
Crunchy, clean, and deliciously easy—these homemade quinoa crackers can’t be beat! How to make gluten free crackers with quinoa flour & coconut oil.
Ingredients
- 1 cup quinoa flour
- ½ tsp salt
- 1 tsp garlic powder
- ⅓ cup warm water + 3-4 Tbsp more if needed
- 2 Tbsp coconut oil melted
- coarse sea salt/salt flakes
Instructions
- Preheat oven to 350°F (180°C).
- In a large mixing bowl, whisk together quinoa flour, salt, and desired seasonings.
- Create a well in the center of the mixture and add water and coconut oil. Mix with a wooden spoon to form a dough.
- Knead with your hands until pliable.
- Roll out dough between parchment paper until ~⅛” thick (or thinner). Cut into 1-inch squares/rectangles.
- Transfer to a parchment-lined baking sheet with space in between each rectangle/square. Poke holes in each cracker with a fork or skewer. (This will allow for steam to escape and prevent the crackers from rising too much.)
- Spray with cooking spray and sprinkle coarse sea salt or salt flakes on top.
- Bake 10-12 minutes, until golden brown and crisp. Allow to cool before eating. (They will crisp up more as they cool!)
- Serve and enjoy!
- Yields ~75 homemade quinoa crackers.
- Storage: Store quinoa crackers in an airtight container at room temperature for 7-10 days (or longer).
Video
Nutrition
Serving: 10crackers | Calories: 97kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Fiber: 1g