Daring Bakers – Quinoa Crackers

Being away in Perisher meant missing out on the Sweet Adventures Blog Hop this month but I returned home just in time to get something done for the July Daring Bakers’ Challenge. This month’s challenge was hosted by Ms Dana McFarlane (sans blog) and the task was to make some crackers.

I had only recently made some Graham Crackers (the accompanying malted milk jam was rather luscious too if I may say so…) so I was relieved that I wasn’t going to break too huge a sweat over this challenge. I hoped anyway…

Quinoa Crackers

The other day, I bought a pack of Coles’ organic quinoa flakes so I decided to try my hand at baking up some healthy quinoa crackers. The crackers themselves are vegan but I couldn’t resist scattering some prosciutto dust over them for flavour. You can of course scatter poppyseed or nori instead :)

Quinoa Crackers

The cracker dough was an absolute pain in the butt to flatten out due to the low fat content but with some determination, we ended up with some rough rustic style crackers. I might add a touch more water or margarine next time and use more flour instead of rolled oats. In spite of the dough being hard work, the crackers ended up rather tasty. A perfect accompaniment to soup :)

Quinoa Crackers

1 1/2 cups flaked quinoa
1 cup plain (all-purpose) flour
1/2 cup rolled oats
3 tablespoons rice malt
1/2 teaspoon salt
90 ml olive oil
1/2 cup water

For topping: I prepared some crispy prosciutto and blitzed it in Thermomix to make dust. I brushed the crackers with milk and sprinkled liberally before baking. Vegans can use soy milk to brush and a preferred vegan topping.

To Make: Mix quinoa flakes, flour, rolled oats, rice malt and salt together in stand mixer bowl (or Thermomix if using). Combine water and oil and stir into the dry mixture until it comes together into a dough. Pat dough into a ball and put in fridge for about 20 minutes or up to a day if you are baking later. Pre-heat oven to 160°C and line a baking tray with baking paper. When dough has been chilled, slowly and gently pat down as flat as possible on working surface without the dough breaking apart. If cracks form, just push dough together to mend the crack. Use extra flour to keep dough from sticking to the surface and rolling pin. Use the rolling pin to flatten dough to a height of 5mm, pushing dough back together if coming apart.

Once flattened (phew!), use a knife to cut up into squares. Brush over crackers with milk (cow, soy etc.) and sprinkle with desired topping. Bake for 20 minutes, then check on progress. If browned slightly, it’s ready to come out. Allow to cool completely.



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