Name:   muddauber - Subject:   Easy Quinoa Crackers Date:   1/15/2014 11:20:06 AM

Easy Quinoa Crackers
It's crazy how few ingredients are in these super yummy and addicting little crackers.
We make them at least once a week - Sam will eat an entire batch.
Which is totally cool because they're whole-grain, gluten-free and packed with protein.


Ingredients:
(We use all organic ingredients)
1 1/2 c quinoa, soaked and drained
(We like Bob's Red Mill)
1/2 - 3/4 c filtered water
1/2 tsp sea salt - or table salt if you prefer
1-2 cloves garlic, peeled (optional)
1 tsp oregano (optional)
1/2 tsp basil (optional)
1/4 c extra virgin olive oil
(if you're using muffin tins)

The hardest part about this recipe is waiting for the quinoa to soak!
We usually put the quinoa in a bowl,
add enough filtered water to cover,
set a loose lid on top and leave it on the table overnight.

The next morning, drain and rinse the quinoa.
Preheat oven to 350 degrees.
Add the quinoa, 1/2 c water, garlic and spices to your food processor or blender.

Line your baking pans with parchment paper.
If you're not using parchment paper,
oil your muffin pans and put them in the oven for a few minutes to heat.
We use 2 pans, twice (4 pans of crackers).

Spoon your mixture in dollops into/onto your pans.
The crackers won't spread much while they bake
so you can space them close together.

Bake for 15-20 minutes until golden and crisp on the bottom.
Flip each cracker (if using parchment, you'll have to peel them to flip)
and bake another 5-10 minutes.
Recipe makes 24-48 crackers, depending on dollop and/or pan sizes.

We eat them plain, with hummus or bean dips, with marinara...
there are all sorts of possibilities.
If you want a gluten-free alternative to pizza crust,
you can use this recipe too...don't divide it into crackers!
Yum!

This recipe is easily customizable to fit in with your menu.
Rosemary would be nice to add around the holidays.
For those who like cheese,
maybe a bit of shaved parmesan on top during the last few minutes of baking?
Let me know what you think, I'd love to hear how yours turned out.

*****
I made these and comments ranged from "keeper" to "these can replace chips". Just wish I could give credit, but I forgot to record the link.
Don