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.