These nutritious, gluten-free crackers are perfect with hummus for an appetizer or layered with slices of organic raw cheese.
Use leftover cooked quinoa or use this ratio: 1 cup quinoa (rinsed well though a fine mesh strainer) + 1¾ cup water + a pinch of sea salt.
The trick to making crispy crackers is to roll the dough as thin as you can get it. If need be, divide the dough into two balls to work with and use two cookie sheets instead of one large one. To ease the whole process, roll the dough between two pieces of parchment and slide the paper holding the crackers onto a cookie sheet. Once cooled, store crackers in an airtight container.
1 cup sorghum flour
½ cup sweet rice flour
2 tablespoons arrowroot powder
½ teaspoon baking soda
¼ teaspoon sea salt
3/4 cup cooked quinoa
6 to 7 tablespoons extra-virgin olive oil
1/3 to 1/2 cup water
1 to 2 tablespoons sesame seeds
1 to 2 tablespoons flax seeds
1 to 2 teaspoons poppy seeds
Sea salt and freshly ground black pepper
1. Preheat oven to 375 degrees F.
2. Make the dough: In a food processor, combine the flours, arrowroot powder, baking soda, and salt. Give it a whirl or two, then add the quinoa and oil and process until combined. Slowly add the water, just until the dough comes together and forms a ball.
3. Transfer the dough to a sheet of parchment. Place another piece of parchment on top, flatten the dough with your hands, and begin rolling it into a large, thin circle. To make it easier, divide the dough into two and roll separately.
4. Remove the top layer of parchment. Sprinkle with the seeds and gently roll them into the dough.
5. Slide the dough onto a large cookie sheet. Use a pizza cutter to slice the dough into small squares.
6. Bake until golden brown, 30 to 35 minutes, depending on the thickness of the crackers. Let cool. (Crackers will crisp up as they cool.)