What are they like? 

- An oh-so-satisfying crunch

- Excellent dipped in nut butter, cream cheese, or your favorite spread
 

Recipe

These crackers are wholesome and delicious. They can be enjoyed plain, or served with dips, or spreads, like almond butter or vegan creams cheese.

Serves 4, Prep 10 min, baking 16-20 min 

1 cup quinoa, cooked and fluffed
1/2 cup cornflour
3 tbsp olive oil
1 egg white
1/8 tsp salt, plus extra coarse salt for sprinkling

Extra tasty* (optional)
1/4 tsp turmeric
dash of cumin
1/2 tsp honey OR agave nectar for vegan

Directions:

1. Preheat oven to 400F/200C.

2. Put all ingredients, including the extra tasty ones if using (see note), in the food processor and blend until a dough forms. If there are still a few chunks of whole quinoa that is fine.

3. Place the dough on oiled parchment paper and then place another piece of oiled parchment paper facedown onto the dough and roll out to about 1/8 inch thickness.

4. Remove top sheet of parchment paper and use a knife to slice the dough. (At this point, you may sprinkle extra coarse salt on the top of the crackers if you wish.) Slide the parchment paper onto a cookie sheet and bake until the crackers are golden, about 20 minutes. Be sure to check the crackers as they bake so they do not overcook or brown.

5. Allow the crackers to cool and enjoy! They are excellent with dips, or spreads, like almond butter or vegan creams cheese. Store the leftovers in an airtight container.
   

Notes: 
Crackers can easily be undercooked or overcooked so watch them carefully once they start to brown. You want them to be cooked enough to be crisp but not burned. You may need to remove the outer crackers midway through baking if they become too browned.