Gluten Free Seed Quinoa Crackers (vegan too)

Polly, wanna a cracker?

There are so many crackers out there on the market, but sometimes it can be challenging to find the perfect cracker: a cracker that tastes great, is free of questionable ingredients, is jam packed with nutrition, AND is affordable.  Welcome: the homemade cracker.  This way you can choose exactly what you are eating and save money at the same time (plus, have some fun with a recipe).

 

Gluten Free Seed Crackers are safe for you if you are sensitive to gluten and can even be eaten on the paleo diet (depending on your opinion of whether or not quinoa is a viable paleo dietary option).  These crackers are helpful for you even if you are recovering a digestive condition, such as IBS, or have been on the  Specific Carbohydrate Diet (SCD) for a while and are ready to re-introduce seeds and almonds into your diet.  If you are following a SCD diet, omit the quinoa and replace it with 1/2 cup more of almond flour).

Gluten Free Seed Crackers

1/2 cup quinoa, cooked (or additional 1/2 cup almond flour + 2 Tbs water) 1/2 cup almond flour

1/4 cup pumpkin and/or sunflower seeds
1/4 cup sesame seeds
1 Tbsp poppy seeds
1/2 tsp sea salt
2 Tbsp ground flaxseeds
1/2 tsp tamari (omit, if you are allergic to soy)
2 Tbsp water
1 Tbsp olive oil or ghee (melted)
Serve with: mashed avocado hummus babaganoush
Directions: 1. Preheat the oven to 350. 2. In a food processor blend together all ingredients until blended into a batter.  It should be sticky, but not too wet.  You will be able to roll the batter into a ball. 3. Place the dough between two sheets of parchment paper and roll out with a rolling pin (or you can use a wine bottle). 4. Carefully cut into smaller cracker pieces and spread out on a baking sheet (placing on parchment paper will prevent them from sticking and breaking).
5. Bake for 15 minutes, or until crisp.    Be careful not to burn.  Allow to cool before eating.