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The Essential Cracker: Sprouted Golden Quinoa

This easy homemade cracker recipe is as easy as it is delicious. We think we might be on to something here, and now you can be too. The sprouting of the quinoa is optional, but highly recommended. 

The Essential Cracker: Quinoa, Flax + Poppyseed
1 cup Flourist Golden Quinoa
3 cups fresh cold water for soaking
1 cup whole golden or brown flax, (divided)
1 cup water
1 tsp salt
2 tbsp chopped Rosemary
3 tsp poppy seeds
1 tsp baking powder
1/2 cup olive oil

If you are soaking the quinoa, combine quinoa and cold water (enough to cover, about 3 cups) in a clean bowl. Leave on the counter and soak for anywhere from 4-24 hours. When ready to make crackers, drain the quinoa and rinse well with cold water. Pre-heat the oven to 350 degrees and gather all of your ingredients. Lay the drained quinoa on a flat baking tray (no need for oil) and spread out as evenly as you can. Place in the oven and cook for 30 minutes, stirring here and there to distribute (careful to bring in the quinoa on the edges as it will brown first). When the quinoa is dry and smelling toasted remove from the oven and let cool.*

*If you are not soaking the quinoa you can skip this entire step and head straight to the next step.

While the quinoa toasts, combine 1/2 cup flax seeds with 1 cup of cold water in a medium-large mixing bowl. Allow to sit for 20 minutes while you prepare the other ingredients. Prep the rosemary and set aside.

When the quinoa has cooled enough to handle, transfer the dry toasted quinoa to your blender (a high-powered blender will work best), and add the other 1/2 cup of flax. Blend to a fine powder.

Next, stir the flax and water together – it will have formed a gel. Add all the remaining ingredients to the soaked flax, stirring well with your hands until it forms an evenly mixed ball. To make the crackers, split the dough in two and place the first half between two pieces of parchment paper. Roll the cracker dough out to be 1/6 of an inch thick, gathering any dough that creeps out the edges and putting back in the bowl for the next round. When the dough is rolled out thinly and evenly, place the entire piece of parchment onto a flat baking tray (removing the top piece for re-use). Use a butter knife to lightly score the crackers into your desired shapes (triangles or squares are nice). Repeat until all the dough is used (you should get two large trays from this recipe).

Place the crackers in the 350 degree oven and bake for 35-40 minutes, until the edges are crispy and the crackers are browning on the bottom. Remove, cool, and break into pieces. Stored in a sealed container, these crackers will keep for up to a week.

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