Whenever you need a quick, healthy, high-protein snack, reach for these Gluten-Free Quinoa Crackers! They're a cinch to make, are extra crispy and go with all your favorite dips!
I always assumed that crackers were hard to make. That they took forever to prepare, then you had to fry them up and it would end up being much more hassle than it was worth. I avoided them, didn't even look at recipes, because I figured it wasn't for me.
It wasn't until I started experimenting on my own, that I realized gluten-free crackers are actually quite simple. Just throw a few ingredients into a food processor, roll it out and bake it. They're almost easier than cookies!
And I mean honestly, what's better than crispy gluten-free quinoa crackers dipped in hummus? I know it's one of my personal favorites.
This is actually the first quinoa cracker recipe I ever made. I originally shared it back in 2012 and have since made countless other cracker creations. We have our Cheezy Kale & Quinoa Crackers, Garlic & Rosemary Quinoa Crackers and even Gluten-free Honey Graham Crackers.
But these little nuggets? These are the OG quinoa crackers and they were in desperate need of some love.
So we're sprucing up the post, giving you some process shots and share a few tips and tricks to make these crackers even more legit than the first round.
It all starts with toasting our flours. This is the trick to making these crackers have a robust, nutty flavor and it actually only adds like three minutes to the prep time. You can just toss it all together in a skillet until it starts to smell a bit nutty and then toss it in your food processor.
From there, it's just adding in the rest of your ingredients, whizzing it up to form a dough, rolling it out and toss it in the oven.
A few updates I made to the recipe which makes it more customizable…
- Use any other gluten-free, whole-grain flour as the second flour (I've used millet, sorghum and chickpea)
- Use any seed to replace the hemp seeds
- Use any sweetener to replace the honey
- Use any spice combination to replace the spices
So basically, these crackers can be tweaked and tweaked and tweaked again to suit all your snacking needs!
Another trick is to try and roll these out as thin as you can. That will reduce the baking time and create the wheat thin-esque cracker.
And my last trick? Let them sit in the warm oven with the oven door propped open slightly for at least 30 minutes to get a SUPER duper crispy cracker. It's optional, but it really makes them so crispy and delicious!
And while these crackers certainly make an awesome snack on their own (they are super high in protein after all), I'm also a fan of dipping!
I have a recipe for spinach hummus dip below, but these crackers would be equally as tasty if you served them with:
- Vegan Spinach Artichoke Dip
- Vegan Kimchi Queso Dip
- Sun Dried Tomato Pesto
- Spicy Mango Guacamole
- or even my Easy Pesto Hummus from this video!
Can't wait to see what flavors you make from these crackers ❤ make sure to share a pic with me on social media by tagging my Instagram account @simplyquinoa or using #simplyquinoa!
More Delicious Cracker Recipes:
- Cheezy Kale & Quinoa Crackers
- Gluten-Free Honey Graham Crackers
- Garlic Rosemary Quinoa Crackers
Gluten-Free Quinoa Crackers
Ingredients
- 1 cup quinoa flour
- 1/2 cup chickpea flour or whole grain flour of choice
- 1/2 cup hemp seeds or seeds of choice
- 1 tablespoon Italian herb seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon fine sea salt
- 1 tablespoon olive oil
- 1 tablespoon raw honey
- 7 – 8 tablespoons cold water more if needed
Instructions
- Preheat the oven to 350 degrees F.
- Add the flours to a dry saute pan and toast on low heat until golden brown, about 3 - 4 minutes.
- Transfer the flour to a food processor and add the hemp seeds and seasonings.
- With the food processor running, add the olive oil, honey and 1 tablespoon of water. Add the remaining water one tablespoon at a time until you have a thick, pliable dough. (mine used 7 additional tablespoons)
- Shape the dough into a rectangle and place it between two pieces of parchment paper. Roll the dough between the two pieces of paper until it’s about ⅛” thick. Remove the top layer of paper and transfer the other piece (carefully!) to a baking sheet.
- With a pizza cutter, slice the dough into squares. Make them whatever size you like, they’re your crackers after all! Prick with the fork so they don't bubble.
- Bake the crackers in the warmed oven for about 15 - 20 minutes, or until they start to brown. The outer crackers will cook faster, so feel free to remove them first (maybe after about 11 minutes) until the others were done.
- Remove crackers from the oven and cool completely before breaking apart.* Serve with your favorite dip and enjoy!
Notes
Nutrition
Filed Under:
Healthy Vegan Hummus
Ingredients
- 1 15 oz can organic chickpeas rinsed and drained
- 2 cups raw spinach
- 2 garlic cloves peeled and smashed
- 1/4 cup tahini
- 2 tablespoons olive oil
- Salt & pepper to taste
Instructions
- While the crackers are cooking, prepare the hummus. In a food processor fitted with the metal s-blade, combine all the ingredients and blend until smooth and creamy (or whatever consistency you desire!).
Notes
Nutrition
Filed Under:
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