The trick to making crispy crackers is to roll the dough extra thin, as thin as you can get it. If need be, divide the dough into two balls to work with. Use two cookie sheets instead of one large one. To make the whole process easy, roll out the dough in between two pieces of parchment paper and then slide the one holding the crackers onto a cookie sheet. Once cooled, store crackers in an airtight container at room temp.
Preparation Note
You will need pre-cooked quinoa for this recipe.
Ingredients
Cracker Dough
1 cups
sorghum flour
½ cups
superfine sweet rice flour
2 tablespoons
arrowroot powder
½ teaspoons
baking soda
¼ teaspoons
sea salt
¾ cups
cooked
quinoa
7 tablespoons
extra virgin olive oil
5 tablespoons
water
Topping
2 tablespoons
sesame seeds
2 tablespoons
flaxseeds
2 teaspoons
poppy seeds
sea salt
freshly ground
black pepper
(optional)
