Gluten-Free Quinoa-Seed Crackers
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.
You will need pre-cooked quinoa for this recipe.
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
2 tablespoons sesame seeds
2 tablespoons flaxseeds
2 teaspoons poppy seeds
freshly ground black pepper (optional)