When eating healthy, it’s easy to let snacking ruin good habits. “Just one potato chip!” Then before you know it, the entire bag is gone. Because of this, I try to keep healthy snacking options on hand to stay on track. Having prepared fruits and veggies in the fridge are great snacks to have available, as well as these easy quinoa crackers.
Made from cooked quinoa, almond meal and garbanzo flour, these gluten-free crackers are perfect for a light snack between meals. Great on their own, I love dipping them in hummus! Flax seeds give the crackers extra crunch and texture. I like to season mine lightly with sage and oregano, but these crackers would be great with other spices as well! I’m thinking about trying a cumin and coriander combination next.
Love quinoa as much as I do? Check out the Quinoa Feta Burgers, Gluten Free Vegan Chocolate Quinoa Cookies, and the Banana Quinoa Spelt-Whole Wheat Pancakes. Yum!
What You’ll Need:
2 cups cooked quinoa
1 cup almond meal/flour
1 cup garbanzo flour
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup olive oil
1/4 tsp. sage
1/2 tsp. garlic powder
1/2 tsp. oregano
fresh ground pepper
3-4 tbs. flax seeds
ONE: Preheat oven to 375 degrees F. Mix all ingredients except olive oil and the flax seeds, and place into a food processor and blend until nicely mashed up.
TWO: Transfer back into the bowl, and mix in olive oil until fully incorporated.
THREE: Line a 9×12 cookie sheet with parchment paper or silicone baking mat. Roll dough into a ball, and begin spreading the dough out. To spread the dough, I just used my hands! Dough should cover the entire pan.
FOUR: Sprinkle flax seeds onto the dough, and press them in.
FIVE: Bake for about 20 minutes, or until the edges are golden brown. Oil may bubble up. For the last few minutes, turn the broiler on high and let broil for about 2 minutes. If you turn the broiler on, keep an eye on the crackers so they don’t burn!
SIX: Remove from the oven, and cut into squares. Allow to fully cool and enjoy!
What is your favorite healthy snack?
Thanks for the recipe! My husband loves quinoa, so I definitely want to give this recipe a try. I noticed by the olive oil it just says “3/4” – is that teaspoons?
Hi Lauren!
That’s 3/4 cup of olive oil. Thanks for catching that!
-Kelsey with Bramble Berry
I just tried to cook. the truth is very simple! and very tasty!
Thank you very much!
Hi Katerina!
So glad you enjoyed this recipe. 🙂
-Kelsey with Bramble Berry
Thank you so much for this recipe! I have tons of quinoa (about 10 pounds), and nobody in the family likes it that much (and I had these dreams of making it all the time and feeding everyone healthy stuff 🙂 ).
I’ll definitely have to try this!!
Hi Martina!
So happy you enjoyed this post. Have fun trying it out!
-Kelsey with Bramble Berry
Ok, I tried it yesterday and it’s great! Not everyone in the family liked it, but I loved it. I made a double batch and first one I baked exactly as described with flax seeds on top, but they were still a bit soft in the middle. The other batch, I put sesame seeds on top and baked it a bit longer, without broiling, until they were dry and browned. They are perfect!! Crunchy and tasty! Thank you!!
Oh, I did use regular flour for garbanzo flour, since I didn’t have it, and I also used 1 cup olive oil for a double batch, instead of 1.5 cups. Still worked great!
Hi Martina!
I’m glad you liked the crackers!
-Kelsey with Bramble Berry
Thank you for the recipe! I’ve never tried quinoa but this has inspired me to try it. Looks like a good healthy snack and we need more of that at our house 🙂
Hi Michelle!
So glad you like it. 🙂
-Kelsey with Bramble Berry
This looks amazing. I will have to try them
Hi Odette!
They were very tasty! Have fun trying this recipe out. 🙂
-Kelsey with Bramble Berry