Ingredients for Flax Quinoa Crackers Gluten Free
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How to Make Flax Quinoa Crackers Gluten Free
- Soak 1/4 cup flax seeds in 1/2 cup of water for 15 minutes.
- Grind 1 cup of quinoa into a flour-like consistency using a food processor or blender.
- In a large bowl, combine the soaked flax seeds (with water) and ground quinoa flour.
- Add 2 tablespoons olive oil, 1 teaspoon sea salt, and 1/2 teaspoon baking powder (omit for raw version). Mix well until a dough forms.
- Grease a 9x11 inch baking sheet with olive oil or cooking spray.
- Spread the mixture evenly onto the prepared baking sheet, creating an even layer.
- **Baked Version:** Bake at 375°F (190°C) for 15-20 minutes, or until the edges are golden brown. Flip and bake for another 5-7 minutes. Let cool completely before breaking into pieces.
- **Raw Version:** If omitting baking powder, spread the mixture thinly onto a dehydrator sheet. Dehydrate at 115°F (46°C) for 6-8 hours, or until completely dry and crisp. Score the crackers into desired shapes before dehydrating for easier breaking.
Nutrition Information (Approximate per serving)
Sodium
57 g
Sugar
5g
Fat
18g
Carbs
26g