Quinoa Chia Crackers FREE Recipe by Kristin Omdahl
As I have been working towards a much cleaner diet, I find that I crave crispy texture. I don’t want to eat commercially processed crackers or chips, but I want to feel the crunch as I bite into a crispy, healthy snack.
I knew what kind of healthy ingredients I wanted in the cracker: quinoa, chia, hemp and any seeds on hand – but what I did not want was flour, egg or oil. So! I thought on it a while, and wondered if the thickening of chia seeds in water would work as the binder. As long as I cooked them slow and long, and flipped them to get crispy on both sides… it seemed possible.
I am happy to report back that it ABSOLUTELY worked. It was EASY to make them, and the seasoning possibilities are endless. For this first batch, I added smoked paprika and nutritional yeast. But I think you could easily go savory or sweet with your spices, and you could certainly represent all sorts of ethnic flavor profiles, too.
1 cup cooked and cooled quinoa
1/3 cup chia seeds
1/2 cup hemp seeds
1/4 cup sesame seeds
1 cup water
1 tsp smoked paprika
1 TBSP nutritional yeast
Himalayan pink salt and freshly ground black pepper to taste
1. Preheat oven to 350 degrees.
2. Soak chia seeds in water for 5 minutes.
3. Mix all ingredients together in large bowl.
4. Line baking sheet with parchment paper or silicone liner.
5. Spread the mixture evenly over baking sheet, spreading it to 1/4″ thin, trying to smooth the edges into a rectangle.
6. Bake for 30 minutes.
7. Cut crackers into squares (should make 20 crackers).
8. Flip each one over with a spatula.
9. Bake for 30 minutes more.
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