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Seeded Quinoa Crackers

Seeded Quinoa Crackers [Gluten-Free]

  • Author: Kate Kasbee
  • Prep Time: 25 mins
  • Cook Time: 30 mins
  • Total Time: 55 minutes
  • Yield: 4 servings 1x


You can use just about any seeds and spices you’d like in this recipe for Seeded Quinoa Crackers, making it ideal for using up bits and pieces from your pantry. The bulk bin will be your best friend!


  • 1 ½ Tbsp. flax meal
  • 2 Tbsp. water
  • ½ cup quinoa flour (or about 3/4 cup quinoa)
  • ¼ cup almond flour (or about 1/3 cup raw almonds)
  • 3 tsp. dried herbs (I used herbs de provence)
  • ½ tsp. garlic powder
  • ½ tsp. sea salt
  • Few twists of black pepper
  • ¼ cup raw pumpkin seeds
  • ¼ cup raw sunflower seeds
  • 1 tsp. sesame seeds
  • 1 Tbsp. olive oil
  • 2 to 3 Tbsp. water (I used 3)


  1. If you’re making your own quinoa flour and/or almond flour, keep reading. If not, skip to step four! Rinse the quinoa in a fine mesh strainer under cold water. Shake the strainer to remove as much water as possible. Transfer the quinoa to a large skillet and turn to low heat. Toast the quinoa until dry and lightly golden, about 5 to 7 minutes. Remove from heat and allow the quinoa to cool slightly.
  2. Transfer the toasted quinoa to an electric spice grinder or blender (I used my Vitamix), turn to high, and grind into flour. Place a mesh strainer over a bowl and sift the flour through, catching and discarding any large pieces. You should get 1/2 cup quinoa flour.
  3. To make almond flour, simply put raw almonds in your Vitamix and turn to high. It should only take a few seconds to turn into flour. Sift the flour through a fine mesh strainer and discard any big pieces. You should get 1/4 cup almond flour.
  4. To make your flax egg, combine the flax meal and 2 tablespoons of water in a small bowl. Let it sit while you prepare the cracker dough. The flax egg should be thick and gelatinous when it’s set.
  5. Combine the quinoa flour, almond flour, spices, and seeds in a larger bowl and mix to combine. Stir in the olive oil and flax egg. Add water one tablespoon at a time and use your hands to form the dough into a ball (it will be sticky).
  6. Preheat your oven to 350F. Tear off a piece of parchment paper and set it on your countertop and flatten the dough with the palm of your hand. Place another sheet of parchment paper on top of the dough and use a rolling pin to roll it as thin and even as possible, about 1/8-inch thick.
  7. Peel off the top layer of parchment paper and use a pizza cutter or pastry knife to slice the dough into 1-inch squares. Transfer the parchment paper to a baking sheet and bake for 25 to 30 minutes, checking on the crackers occasionally. When done they should be golden brown with crispy edges. Be careful not to burn them!
  8. Remove the crackers from the oven. Carefully lift up the parchment paper with the crackers and set it on your kitchen counter. Once cooled, break the crackers into squares and enjoy with hummus or your favorite dip. The crackers can be stored in a sealed container for up to a week.


  • Serving Size:
  • Calories: 229
  • Sugar: 0.5 g
  • Sodium: 294.7 mg
  • Fat: 16.8 g
  • Carbohydrates: 15.3 g
  • Protein: 7.7 g
  • Cholesterol: 0 mg