An easy recipe using whole grain quinoa to make gluten-free and vegan crackers.
Preheat the oven to 375° F (190°C)
Soak 1 cup of whole-grain quinoa in about 2 cups of water until it doubles in volume. (I soak it right in my immersion blender container). Soak for at least 6 hours with cold water or 1 hour in very hot water.
Drain and rinse the expanded quinoa and put it into a blender or immersion blender container.
Add 1/3 cup of water, 1/2 tsp salt, and 1 tablespoon herbs of choice.
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).
Bake for 15 minutes then take out of the oven and cut into squares.
Make sure all the crackers are in separate pieces and flip again seed side up and bake for 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).
Let cool completely before storing in an airtight container.
Tips and tricks for perfect quinoa crackers: