Flax Quinoa Crackers Gluten Free Recipes

Steps:

• Soak flax seeds in water for 15 minutes.
• Grind up some quinoa into flour consistency (I use my mini-blender, but a clean coffee grinder would work too).
• Mix ground quinoa with soaked flax seeds (do not strain)
• Add olive oil, sea salt, and baking powder.
• Grease a 9x11 cookie sheet then spread the mixture out. Spread it so it fills the entire sheet.
• Bake at 375 degrees until it starts to brown on the edges (probably about 15 minutes), flip and bake a few more minutes.
• For a raw version you can omit baking powder, dehydrate, score, and flip.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Cut a small square out of a separate sheet of parchment paper and oil 1 side; set aside.
• Blend brown rice, quinoa, and tamari in a food processor, adding water if mixture is too dry, until a dough starts to form. Add chia seeds, sesame seeds, flax seeds, and salt; pulse until dough is a sticky ball.
• Roll small pieces of dough into 1/2-inch balls and arrange at least 2 1/2 inches apart on the prepared baking sheet. Place the oiled square of parchment paper, oil-side down, onto a dough ball. Flatten the dough ball into a very thin 2-inch-wide disk by pressing the top of a small jar onto the parchment square. Repeat with remaining dough balls.
• Bake in the preheated oven until edges of crackers begin to brown, 10 to 12 minutes. Transfer crackers to a wire rack. Place the rack onto the baking sheet and return to oven.
• Bake until crackers are dry and crisp, 2 to 3 minutes more.