Baked Quinoa crackers
This post is sponsored by Kapok Naturals Quinoa flour
My household has been loving Quinoa since the time I have introduced it. My husband has grown fan of Quinoa rotis alot. The main reason I moved to Quinoa is because I don’t eat meat and the vegetarian high-protein options are steep. Initially I was a little skeptical with the taste but once I got a hang of it, I’m substituting Quinoa everywhere possible including my basic Roti (Indian bread)
I used to make a weekly batch of Quinoa flour from the whole grains earlier. But when I found Quinoa flour by Kapok Naturals, online, I knew I had found a gem. This Quinoa flour has low glycemic index (low GI) and the best part is its gluten free. What else could I ask for! I made lots of Rotis from this Quinoa flour and also made these amazingly crispy crackers.
This Quinoa flour is pliable when you add hot water and binds really well.
We love having crackers with our evening cup of tea/juice and now I have swapped store bought crackers with Quinoa crackers. These Quinoa crackers are baked and are loaded with flavors. When you bite into these crackers, that crisp crack is sure to come.
I made this batch for a friend visiting me mid afternoon and we’re loving this snack.
- 1 cup of Quinoa flour
- 1/2 cup gram flour
- 2 tbsp of olive oil
- 2 tbsp seasoning mix of sesame seeds, nigella seeds, garlic powder, chili flakes
- 1 tbsp of salt
- hot water as required
- Preheat the oven to 350F.
- Line a baking tray with baking sheet and spray baking spray on it.
- In a flat pan, roast Quinoa flour and gram flour in medium flame for 2 mins. Once the color begins to change, transfer the flour to a mixing bowl.
- In the mixing bowl, add seasoning mix, salt and oil and mix everything together.
- Start kneading the flour and slowly add hot water by teaspoon.
- Once the flour starts binding to form a dough, stop adding water. Do not make the dough loose. It should be thick.
- Spray the baking spray over the parchment paper. Place the dough in between parchment paper and roll it on a flat surface. The thickness should be 1/4 inch thickness.
- Cut the dough into small squares and place on the baking tray. Poke fork onto each piece.
- Place the pan into the oven and bake for 7mins.
- After 7 mins, remove the pan and turn over the pieces and bake again for 7 mins.
- The crackers should turn slightly dark and the edge may look burnt.
- Transfer the crackers to cookie tray and let it cool.
Quinoa crackers with white bean hummus