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!
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!
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!
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).
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 ¾ cup quinoa)
- ¼ cup almond flour (or about ⅓ 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)
- 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.
- 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 ½ cup quinoa flour.
- 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 ¼ cup almond flour.
- 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.
- 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).
- 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 ⅛-inch thick.
- 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!
- 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.