Saturday, 11 January 2014

Healthy Cheesy Quinoa Flax Crackers

I had some leftover quinoa in the fridge and decided to get creative in the kitchen! I wanted to make a recipe utilizing my leftovers but also trying to incorporate my recent discovery and purchase of nutritional yeast. I was very surprised by how delicious these crispy crackers turned out and how incredibly healthy they are. Adding nutritional yeast is optional, the crackers would still taste great without it (not your typical pantry ingredient, but you should give it a try!) however, it gives the crackers a wonderful subtle cheesy flavour without the use of any cheese which is fantastic. 



In a blender or food processor, combine one cup of cooked quinoa, a tablespoon of flax seeds, two tablespoons of nutritional yeast and a quarter teaspoon of sea salt. Process mixture until it is dough-like in consistency.  


Next, form the dough into a ball and place between two sheets of parchment paper. 


Use a rolling pin to flatten the dough into a thin layer. 


Remove the top piece of parchment paper and use a knife or pizza cutter to cut the dough into small squares. 


Transfer the crackers onto a baking sheet lined with parchment paper. 


Bake in the oven for 12-15 minutes at 400oF. Remove from the oven and let cool for 5 minutes. Serve with tuna, bruschetta or eat as is!



Healthy Cheesy Quinoa Flax Crackers
Makes 35-40 crackers

Ingredients: 

1 cup Quinoa, cooked
1 tbsp Flax seeds
2 tbsp Nutritional Yeast (optional for a cheesy taste)
1/4 tsp Sea Salt

Instructions:
  1. Preheat oven to 400oF.
  2. Add all ingredients in a food processor or blender. Process until the mixture is dough-like in consistency.
  3. Roll dough into a ball and place between 2 sheets of parchment paper. 
  4. Flatten dough into a thin layer with a rolling pin.  
  5. Remove top piece of parchment paper and cut dough into small squares. 
  6. Transfer crackers onto a baking sheet lined with parchment paper and bake for 12-15 minutes. 
  7. Remove from oven and let cool for 5 minutes. 
The whole recipe is approximately 285 calories.