Homemade crackers are very easy to make and the possible variations are limitless. However, not all homemade crackers are healthy – which, of course, depends on the ingredients used for the recipe. This recipe is truly beneficial for you – because the ingredients are carefully chosen and have remarkable health benefits.
These crunchy crackers are ideal for snacking! With their spicy Italian herb savor, they taste amazing on their own, though they pair really well with cheese and hummus as well. If stored in an airtight container leftovers will last for at least 2 weeks. Here is my Italian herbed quinoa crackers recipe:
- 125 grams (1 cup) quinoa flour, plus more for rolling
- ½ teaspoon of salt, divided
- ¼ teaspoon of dried thyme
- ¼ teaspoon of dried basil
- ¼ teaspoon of dried oregano
- ¼ teaspoon of dried sage
- ¼ teaspoon of dried rosemary
- 6-7 tablespoon (90ml.) warm water
- 1 teaspoon coconut oil, melted
- Preheat the oven to 170°C/ 350°F/ Gas Mark 4.
- In a medium bowl, whisk together the flour, the salt, and the herbs that you are using. Then, make a well in the middle. Pour in the coconut oil and water. Mix all of the ingredients together until a dough forms.
- Next, lightly flour a parchment paper (or silicone baking mat) and rolling pin with the flour.
- Place the dough to the rag, and roll out to 1/17” thick. Cut your dough into one”-square pieces using a sharp knife or ideally a pizza cutter, and pin hole the center of each square with a fork. Next, sprinkle the rest of the salt on top, and gently pat it down into the dough.
- Slide the baking mat on a baking sheet. Bake at 170°C/ 350°F/ Gas Mark 4 for around 25 to 30 minutes or until the crackers are crunchy and golden. Cool the quinoa crackers to room temperature on the flat pan before breaking them apart.
- For the ideal and most even aroma throughout the crackers – grind the sage and rosemary before adding them to the quinoa flour.
- If you don’t like or don’t have some herb, just omit it and use more of another, ensuring that you use 1 ¼ teaspoons in total. The recipe is very basic and forgiving, therefore, add whatever combination of herbs you prefer to make the crackers suit your tastes!
- Olive oil or unsalted butter may be substituted for the coconut oil.
- If you use parchment paper in place of the baking mat after cutting the dough into cubes, slide the piece of parchment paper on top of the 2nd piece of the paper, and slide both sheets of the paper onto the baking sheet to bake.
Nutrition Facts: Italian Herbed Quinoa Crackers
Serving Size: ¼ of recipe
Servings In Recipe: 4
Amount Per Serving:
Calories 131 (from fat 28.8)
Total Fat 3.2 g (5% DV)
- Saturated Fat 1.0 g (5% DV)
- Unsaturated Fat 0.1 g
Cholesterol 0.0 mg (0% DV)
Sodium 299.3 mg (12% DV)
Total Carbohydrate 21.2 g (7% DV)
- Dietary Fiber 4.2 g (17% DV)
- Sugars 0.0 g
Protein 4.0 g (8% DV)
*% Daily Values are created on a 2,000 calorie diet. When you cook, your daily values might be lower or higher depending on your calorie needs.
Extra Cracker-Making Tips:
- Roll out your dough as thinly as possible.
- Watch your cracker carefully while in the oven. They like to go from Ideal to Burnt really fast.
- Do not overcrowd the quinoa crackers on the baking sheet, as that is not ideal for even baking.
- Cut the dough into squarely shaped sizes to allow for even baking.
- You can play around with various flavors – because even a pinch of sea salt can make for a lovely cracker.
Note: this was calculated for the recipe as written, using one cup of quinoa flour and excluding any quinoa flour used for rolling out the dough. If any replacements are made, the Nutrition Information may change.
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