• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

Well Vegan

Healthy, affordable vegan recipes and meal plans.

  • Vegan Meal Plan
  • Our Cookbook
  • Shop
  • Recipes
    • All Recipes
    • Dinner Recipes
    • Breakfast Recipes
    • Dessert Recipes
    • Gluten-free Recipes
  • More
    • About
    • FAQ
  • Meal Plan Dashboard

Seeded Quinoa Crackers [Gluten-Free]

Last updated on April 27, 2018 By Kate Kasbee Leave a Comment

Pin
Yum
Share
Tweet
Reddit
Email
Jump to Recipe·Print Recipe

Seeded Quinoa Crackers
We’re trying something new here at Well Vegan. I’m going to get a little bit more personal about my health journey and overall wellness perspective on the blog. If you’re not interested, I won’t take it personally. Just scroll on down to the recipe! Speaking of which, our recipes won’t be changing much. If anything, they’re about to get better. I’ve spent the last nine months studying at the Institute for Integrative Nutrition and my eyes have been opened to so many fun and interesting superfoods!

Seeded Quinoa Crackers

I actually wrote a recipe for seeded quinoa crackers months ago, but it was half-hearted and unfinished. It was only after my dietitian put me on a strict diet to cure a bought of Candidiasis that I was inspired to revisit it. Candidiasis is an infection caused by yeast overgrowth in the intestinal tract. When left unchecked, Candida can lead to fatigue, brain fog, mood swings, skin problems, and other unpleasant symptoms. To treat the condition, I have to eliminate specific foods from my diet. Yeast, grains, sugar, alcohol, and starchy vegetables are off-limits for the next month or two. In other words, I have to get creative in the kitchen!

Seeded Quinoa Crackers

I’m someone who needs to eat four or five times throughout the day, so healthy snacking is a big part of my diet. My dietitian recommended something called “flackers” or flax seed crackers, but I couldn’t wrap my head around the idea of munching on something that sounds so – bland. Since I’m allowed to have quinoa and encouraged to eat nuts and seeds to boost my healthy fat intake, I turned my abandoned recipe idea into something I can dip in hummus or guacamole as I heal my gut. These seeded quinoa crackers turned out so good, though, I think I’ll be baking them on the regular!

Seeded Quinoa Crackers

You can use just about any seeds and spices you’d like in this recipe, making it ideal for using up bits and pieces from your pantry. I went through the dozen or so plastic bags in my cabinet and used leftovers from the bulk bin. The quinoa and almond flour make these crackers gluten-free, but those items can be pricey if you get them from the baking aisle. I recommend only buying what you need in bulk or making your own (I included the easy instructions below).
 

quinoa flour

Our Favorite

Kapok Naturals Quinoa Flour — Organic, Non-GMO, Gluten-free

This post contains affiliate links. Thanks for your support!

 
Seeded Quinoa Crackers

Print
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
Print
Pin

Description

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!


Ingredients

  • 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)

Instructions

  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.

Did you make this recipe?

Tag @well_vegan on Instagram and hashtag it #wellvegan

Other Favorites from Well Vegan

Peaches and Cardamom Cream Smoothie Bowl
Lentil and Wild Rice Salad with Summer Vegetables
Jamaican Jerk Cauliflower Wings
Chipotle Sweet Potato Tostadas
Pin
Yum
Share
Tweet
Reddit
Email

Filed Under: Gluten-free, Snack, Soy-free Tagged With: crackers, flax seeds, gluten free, healthy snack, healthy vegan snack, pumpkin seeds, quinoa, sunflower seeds, vegan kid snacks

about

Katie and Kate are two vegans maintaining a cross-country friendship swapping recipes and writing cookbooks. Check out our Meal Plans and Vegan Starter Guide.

meal plan

Easy Vegan Meal Plans!

Everything you need to make eating a plant-based diet a breeze.

meal plan
« Gluten-free Vegan Guide – Our 33 Favorite Recipes and Tips
Blood Orange and Cardamom Smoothie »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Get Our Cookbook

cookbook

Amazon / Barnes & Noble
IndieBound / Books-A-Million / Powells

About Well Vegan

Katie and Kate are two vegans maintaining a cross-country friendship swapping recipes and writing cookbooks. About Us...

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Easy Meal Plans
for the Busy Vegan

our latest
vegan tips & tricks

Get our free guide to Batch Cooking and the latest recipes, straight to your inbox!

Privacy Policy

Our Favorite Recipes

Curry Ramen with Crispy Baked Tofu

Curry Ramen with Crispy Baked Tofu

tempeh breakfast hash

Savory Tempeh Breakfast Hash

Creamy Tomato Basil Pasta

Tomato Basil Cream Pasta

Vegan Chilaquiles

Vegan Chilaquiles

Footer

Take an Insta Peek

  • These Raw Cacao Energy Balls are brimming with nutrient-packed nuts and are naturally sweetened with dates. Not a pinch of refined sugar in these treats! Whip up a batch this weekend to satisfy your chocolate cravings. You can find the recipe in the "Dessert" section on wellvegan.com.
  • At this point in the game you're probably looking for a new soup recipe to throw in your weeknight rotation. Have you tried our Vegan Broccoli Cheddar Soup? It's creamy, savory, and surprisingly dairy-free. We don't even mess with vegan cheese in this soup! It's a great way to get some extra veggies in your diet. You can find the recipe on wellvegan.com.⠀
  • I'm on a BBQ kick this week! The cool, drizzly weather here in Los Angeles is nothing compared to the snow in other parts of the country, but I'm still dreaming of summer. Luckily, you don't have to wait until grilling season to make our Hawaiian BBQ Tempeh Kabobs. Just dust off your cast iron pan to get those delicious grill marks. Swoon. The recipe is on wellvegan.com 🙌🏼
  • It's been a minute since we've shared the recipe for our Savory Tempeh Breakfast Hash but I made it this past weekend and was reminded how GOOD it is. This time around I swapped the regular potatoes for sweet potatoes and it was equally as amazing. However, I was lazy and used a non-stick skillet and I have to say, the cast iron pan makes a world of difference. Bookmark this one for a lazy Saturday morning! The recipe is on wellvegan.com.⠀
  • Here's some inspiration for your #MeatlessMonday! These cute little BBQ Chickpea Sliders deliver all of the sweet, smoky flavor you want from a saucy sandwich. The super easy (and affordable!) recipe is in our cookbook, Frugal Vegan. Grab your copy at the link in our bio!⠀
⠀
  • Perhaps you saw this blushing beet hummus in our vegan charcuterie post earlier this week. It adds a pop of color to any Valentine's Day spread! It's so delicious slathered on a baguette or crackers. Here's the how-to:⠀
⠀
Roasted Beet Hummus⠀
⠀
½ pounds beets, trimmed⠀
1/3 cup tahini⠀
2 Tbsp. lemon juice⠀
1 garlic clove, minced⠀
¾ tsp. salt⠀
2-3 Tbsp. non-dairy milk (as needed)⠀
Fresh dill, chopped (optional)⠀
⠀
Instructions:⠀
⠀
1. Preheat oven to 350F. Wrap beets in aluminum foil, place them on a baking sheet, and roast for an hour, or until tender.⠀
⠀
2. Once the beets have cooled, peel and quarter them. Add the peeled beets, tahini, lemon juice, garlic and salt to a food processor. Blend until smooth, adding the non-dairy milk 1 tablespoon at a time as necessary.⠀ 3. Scoop hummus into a serving bowl and garnish with fresh dill, if using.⠀
  • Here's a creative way to eat your veggies. Turn them into noodles! There's a time and place for zoodles but we're all about swoodles (sweet potato noodles) these days. In this recipe we drenched them in a sweet/savory Pad Thai sauce and sprinkled on some crispy tofu, cilantro, and crushed peanuts. Don't have a spiralizer? We recommend one on the blog and it costs less than $20. It's a great investment, in my opinion. Search for "Vegan Pad Thai" on wellvegan.com to find the recipe!⠀

Join Our Community

Recipes

  • All Recipes
  • Gluten-free
  • Breakfast
  • Soy-free
  • Smoothies
  • Salads
  • Snacks
  • Desserts
  • Lunch
  • Dinner

More

  • Vegan Meal Plan
  • The Frugal Vegan Cookbook
  • Sample Vegan Meal Plan
  • FAQ
  • Blog
  • About
  • Contact

Copyright © 2019 Well Vegan · All Rights Reserved · Privacy Policy · Affiliate terms · Legal