What are they like?
- If you are craving crispy & crunchy, then this is your cracker. Eat it plain or dip in your favorite spread, like almond butter or vegan cream cheese.
These crackers are wholesome and delicious. They can be enjoyed plain, or served with dips, or spreads, like almond butter or vegan creams cheese.
Serves 2, Prep 10 min, baking 16-20 min
1 cup quinoa, cooked and fluffed
1/2 cup cornflour
3 tbsp olive oil
1 egg white
1/8 tsp salt, plus extra coarse salt for sprinkling
1/4 tsp turmeric
dash of cumin
1/2 tsp honey OR agave nectar for vegan
Preheat oven to 400.Put all ingredients, including the extra tasty ones if using (see note), in the food processor and blend until a dough forms (see photo below).
Place the dough on parchment paper and then place another piece of oiled parchment paper facedown onto the dough and roll out to about 1/8 inch thickness.
Remove top sheet of parchment paper and use a knife to slice the dough. (At this point, you may sprinkle extra coarse salt on the top of the crackers if you wish.) Slide the parchment paper onto a cookie sheet and bake until browned, about 20 minutes. Be sure to check the crackers as they bake so they do not burn. Allow the crackers to cool and enjoy! Store the leftovers in an airtight container.
Crackers can easily be undercooked or overcooked so watch them carefully once they start to brown. You want them to be cooked enough to be crisp but not burned. You may need to remove the outer crackers midway through baking if they become too browned. Often the outer crackers are thinner than the middle of the dough.
* Omit the turmeric, cumin, and sweetener if you have acid reflux or IBS.