This quinoa cracker recipe is easy + healthy + vegan + gluten free! Homemade crispy crackers made with no oil + only 2 ingredients! Does it get any better?!?!?! Perfect gluten free crackers made with just a few easy steps right in your own kitchen. YUM!
Tara’s Tips for Perfect Gluten Free Quinoa Crackers:
- White quinoa works best with this quinoa cracker recipe. The red does not soften as well when soaked.
- Use HOT water to soak the quinoa. Boiling if possible.
- When using everything but the bagel seasoning in this quinoa cracker recipe, you cannot flip them to cook the other side because all of your seeds will fall off. So … After 20 minutes of cook time, cut your crackers into squares and turn your oven off. Leave the crackers in the oven for 10 additional minutes and they will crisp up.
- These gluten free crackers are crispiest right out of the oven. You can store them in an airtight, glass container for later and even toss them in the oven for 5 minutes before eating your leftovers.
- Change up the seasonings! Try dried Italian herb seasoning or fresh rosemary or even thyme + black pepper!
- Use a pizza cutter to cut these. Don’t try using a knife.
- Spread the batter thin to get the crispiest crackers. Use a spoon with a slight amount of olive oil spray on it … works like a charm.
Love Quinoa? Try My Other Quinoa Recipes:
For Breakfast:
For Dinner or Meal Prep:
Another Fabulous Quinoa Snack:
Quinoa Cracker Recipe
April 22, 2024
: 32 Crackers
This quinoa cracker recipe is easy + healthy + vegan + gluten free! Homemade crispy crackers made with no oil + only 2 ingredients!
Ingredients
- 1 cup rinsed quinoa
- 2 cups hot water
- 1/3 cup room temperature water
- 1/2 tsp salt
- 2 tsp onion powder
- 1-2 tbsp everything but the bagel seasoning
Directions
- Step 1 Soak quinoa in hot water for one hour.
- Step 2 Drain and rinse quinoa after one hour.
- Step 3 Preheat oven to 375 degrees.
- Step 4 Line a baking sheet with parchment paper or a silicone liner.
- Step 5 Place quinoa in blender with 1/3 cup water, salt, and onion powder.
- Step 6 Blend until the quinoa mixture is smooth (like runny peanut butter). Add an additional tablespoon of water if it is too thick and not blending. This step can take up to 3 minutes of blending. Open the top and scrape down the sides as needed but be patient and don’t add too much extra water.
- Step 7 Pour the blended batter onto the lined baking sheet.
- Step 8 Use a spoon to spread the batter out evenly into a thin sheet. If necessary, coat the back of your spoon with a little olive oil to prevent sticking and ease spreading.
- Step 9 Sprinkle with everything but the bagel seasoning or other seeds of choice.
- Step 10 Bake in a 375 degree oven for 20 minutes.
- Step 11 Remove tray from oven and cut crackers into squares using a pizza cutter.
- Step 12 If your crackers have seeds on them, turn oven off and return tray to oven for 10 minutes with the oven off until they crisp and turn golden brown.
- Step 13 If your crackers do not have seeds, flip them over and return to the 375 degree oven for an additional 5-7 minutes. You may need to rearrange them on the tray to get an even browning of all crackers.
- Step 14 Remove from oven, allow to cool and enjoy! See tips above for recipe
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