Gluten-Free Crunchy Rice And Quinoa Crackers; A Healthy Snack Option

Savour the crunchy, nutty flavour of rice and quinoa crackers made with gluten-free ingredients. With just two main components, this simple recipe will transform your snacking from ordinary to a fun and delicious weekend treat.

Let these tasty crackers be your new go-to snack!

Ingredients to make crunchy rice and quinoa crackers

• 1 cup rinsed quinoa
• 2 cups hot water
• 1/3 cup room temperature water
• 1/2 tsp salt
• 2 tsp onion powder
• 1-2 tbsp everything but the bagel seasoning

Directions to make crunchy rice and quinoa crackers

• Soak quinoa in hot water for one hour.
• Drain and rinse the quinoa after one hour.
• Preheat oven to 375 degrees.
• Line a baking sheet with parchment paper or a silicone liner.
• Place quinoa in a blender with 1/3 cup water, salt, and onion powder.
• Blend until the quinoa mixture is smooth (like runny peanut butter). Add a tablespoon of water if it is too thick and not blending. This step can take up to 3 minutes of blending. Open the top and scrape down the sides as needed but be patient and don’t add too much extra water.
• Pour the blended batter onto the lined baking sheet.
• Use a spoon to spread the batter out evenly into a thin sheet. If necessary, coat the back of your spoon with a little olive oil to prevent sticking and ease spreading.
• Sprinkle with everything but the bagel seasoning or other seeds of choice.
• Bake in a 375-degree oven for 20 minutes.
• Remove the tray from the oven and cut the crackers into squares using a pizza cutter.
• If your crackers have seeds on them, turn the oven off and return the tray to the oven for 10 minutes with the oven off until they crisp and turn golden brown.
• If your crackers do not have seeds, flip them over and return to the 375-degree oven for an additional 5-7 minutes. You may need to rearrange them on the tray to get an even browning of all crackers.
• Remove from oven, allow to cool and enjoy!

(Recipe credit: myvegetarianfamily.com)