Quinoa makes tasty snacks, especially crackers. Combining quinoa with brown rice and additional nutrient-packed seeds yield crispy crackers with lovely specks of sesame seeds. To make them, all you have to do is mix a cracker dough, roll it out very thin, score, bake, and break. The crackers have a nutty flavor, travel well and are super healthy. What can get better?
Yields 12-24 crackers depending on the size and shape
- 2 cups cooked brown rice (this is a great way to use leftover rice)
- 2 cups water
- 1 cup quinoa, rinsed and drained
- 1/4 cup flax seeds
- 1/4 cup hemp seeds
- 1/3 cup black sesame seeds
- 1/3 cup white sesame seeds
- 3 tablespoons coconut oil
- 1 teaspoon salt
- Pour the flax seeds into a bowl and cover with about 1/2 cup of water. Leave to soak for 20-25 minutes.
- Bring the 2 cups of water to a boil over medium-high heat.
- Add the quinoa and stir.
- Reduce to a simmer and cover.
- Cook covered for 12-15 minutes or until all the water is absorbed.
- Remove from the heat and leave covered. Steam for a few minutes.
- Fluff with a fork and set aside to cool.
- Toast the sesame seeds in a dry skillet over medium-low heat.
- Preheat oven to 350 degrees F.
- Add the rice to the bowl of a food processor along with the quinoa, soaked flax seeds, coconut oil, and salt.
- Process until a dough forms.
- Transfer the dough to a work surface lined with parchment.
- Fold the hemp seeds and sesame seeds into the dough.
- Roll out the dough between two pieces of parchment until thin and even. Remove the top layer of parchment and transfer the rolled dough to a baking sheet.
- Score the dough to make the crackers. Some like long rectangles while others prefer small squares.
- Place into the oven and bake for 20-25 minutes.
- Break using the score lines created and leave to cool.
If you want to read more about nutrition value, visit our additional resources: quinoa nutrition.