Yesterday I run out of fresh bread juuuust when a nice selection of cheeses was waiting in my fridge. No time to bake new bread before dinner (and I stopped buying gluten free bread long time ago), so I turned to my favorite crackers recipe. These gluten free crackers are quick to do and feature quinoa flakes and a mix of seeds: sunflower seeds, sesame seeds, pumpkin seeds, flax seeds and chia seeds. Less than an hour later I enjoyed fresh crisp crackers topped with a good slice of Comté French cheese, miam! {Recette en français à la fin de l’article}
I tested few variations of crackers before finding this recipe, which is now a keeper. Quinoa flakes are in fact quinoa seeds pressed into flakes. So my crackers contains only seeds, water, oil and a good pinch of sea salt.
You don’t have to use as many types of seeds as I do, just keep the proportion of seeds versus quinoa flakes. You’ll want to keep the chia and flax seeds in your mix too. When they are soaked in water, they form a kind of gel that helps bond the seeds together.
I usually simply break the crackers by hand after the baked mixture cooled down. When I want to give my crackers a regular shape, like diamond or rectangle, I use a pizza wheel to shape pieces before (and after) baking the mixture.
These gluten free crackers provide all the health benefits of quinoa and seeds. They are a great alternative for bread and way more nutritious than our beloved French white baguette… The crackers hold well together so you can top them with cheeses or use them in your favorite dips.
- 60 g quinoa flakes
- 20 g pumpkin seeds
- 20 g sunflower seeds
- 20 g sesame seeds
- 10 g flax seeds
- 10 g chia seeds
- ½ tsp sea salt
- 130 ml water
- 20 g olive oil
- Preheat oven to 175°.
- Boil the water and add olive oil.
- In a large bowl mix the quinoa flakes, seeds and salt.
- Pour in the water and oil and toss until the mixture is completely soaked. Let sit 10 minutes. (mixture will thicken)
- Transfer to a parchment-lined baking sheet. Place another parchment paper on top and flatten with a rolling pin to a few millimeter thick, then remove that paper.
- Bake the crackers until golden brown around the edges, about 30 minutes. Remove from the oven and let cool down, then break into pieces with your hands.
- 60 g flocons de quinoa
- 20 g graines de courge
- 20 g graines de tournesol
- 20 g graines de sésame
- 10 g graines de lin
- 10 g graines de chia
- ½ tsp sel marin
- 130 ml eau
- 20 g huile d'olive
- Préchauffer le four à 175°.
- Faire bouillir l'eau puis ajouter l'huile.
- Dans un récipient mélanger les flocons de quinoa, les graines et le sel.
- Verser l'eau bouillante et huile sur les flocons et graines puis mélanger. Laisser reposer 10 minutes (le mélange va épaissir)
- Transférer ce mélange sur une feuille de papier sulfurisé. Placer une autre feuille par dessus et aplatir au rouleau à quelques millimètres d'épaisseur. Puis ôter le papier du dessus et mettre sur une plaque de four.
- Cuire pendant environ 30 minutes jusqu'à ce que les bords deviennent dorés.
- Sortir du four et laisser refroidir. Casser les crackers à la main.
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