An easy recipe using whole grain quinoa to make gluten-free and vegan crackers.
Drain and rinse the expanded quinoa and put into a blender or immersion blender container.
Blend for about 3-4 minutes until it becomes like a slightly chunky pancake batter consistency. (It will seem like it may never turn into a batter at first, but keep mixing)!
(If you did not soak the grain long enough you may need to add another tablespoon of water to get it to blend into a batter, but only do this after you have blended for a few minutes and you are sure that it needs to be thinned out).
Make sure all the crackers are in separate pieces and flip again seed side up and bake about another 10-15 minutes until dry and crisp. (The ones on the outside of the cookie sheet or those that are thinner will cook faster. Remove any that start to get golden brown and leave the others until they have all cooked evenly).