I’ve been using this cookbook lately called Quinoa Cuisine. It’s all about integrating quinoa into your meals in place of typical grains, with fun and healthy recipes for things like quinoa porridge (which is an incredible substitute for oatmeal or cream of wheat), quinoa chili, pizza dough made from quinoa…quinoa galore! I love incorporating healthier grains into my traditional meals, so the family doesn’t get too bummed out about me serving “healthy food.”
A cheese straw recipe I saw in the book inspired me. You see, potato chips are one of my weaknesses (especially with all these pregnancy hormones. I want salt and crunchy food all the time!). I’ve tried wheat crackers but I’m still getting a ton of unhealthy carbs that way, and wind up feeling bloated and sluggish. I figured since the authors of this book managed to make a crunchy quinoa snack, I could use some of their basic suggested ingredients for a healthy snack recipe of my own. And that’s how I came up with quinoa crackers.
1/2 cup quinoa
1/3 cup water
1/2 cup flax meal
1 teaspoon sea salt
1 tablespoon olive oil
1/2 teaspoon baking powder
Soak the quinoa in the water for about 15 minutes.
Add the rest of the ingredients and mix well.
Press the mixture into the bottom of a well-oiled 9×13 inch pan. Yes, it must be very well-oiled. Don’t skip that step.
Bake at 350 degrees for 10 minutes. Flip with a spatula and bake for 10 more minutes, until crisp.
Cut into pieces and serve.
Admittedly, these crackers taste gluten-free, but they have that crunch and saltiness that satisfies me and they’re really good with a sweet or spicy salsa, like mango chutney or curry.
This post is sponsored by Quinoa Cuisine. All opinions are my own.