Klunker's crispy quinoa crackers

Klunker's crispy quinoa crackers

This recipe came about, because I love crunchy crackers.  Most crackers are unhealthy in some way.  Over processed, full of ingredients that make you never decompose, or just taste like you are eating packing peanuts. 
I love to make quinoa bread (recipe here) and thought that would be a good base to make crackers.  So, off to the kitchen to see.  To my joy, I found them to be very much delicious, and having the great crunch of a cracker.
So, here is the easy instructions to make them.

Preheat your oven to 400°
You will need a baking sheet, silicone pad works best, but you could use parchment paper (but you'll need to watch them closer)


1/2 cup dry quinoa (I get the pre-rinsed, if you don't, you'll need to rinse)
1/2 cup water
Here is the fun part, any flavors you want (garlic, onion, rosemary, dill......) 1/2 tsp.
1/2 tsp. salt (optional)

Place all the ingredients in a good blender.  

Blend for a good minute

After a minute, check and see if smooth.  You want it to be thick and smooth like pancake batter.

With a small spoon (I used a teaspoon) put a dollop on the baking sheet, and spread out as thin as you can, making them whatever size and shape you want.

Do this until you fill up the whole sheet.  They do not spread out, so you can put them pretty close together.

Now put into your hot oven, and set the timer for 12 minutes.  
This gives you plenty of time to clean your mess, because a messy kitchen is not a good place to bring beautiful crackers into.

After 12 minutes, remove from oven and with a spatula, turn each one.
Put back in the oven for 3 minutes.  DON'T LET THEM TURN TOO DARK.  Light chestnut, not dark mahogany. 

Remove from the baking sheet, and on to a cooling rack.  They will crisp up as they cool.  Now, repeat until all your batter is gone.

I hope you try these and enjoy as much as I do.  


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  4. This cracker looks great, I'll definitely give it a try!

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