Quinoa Cracker Sticks: Homemade Healthy Quinoa Snack
These homemade quinoa cracker sticks are bursting with flavor and packed full of nutrients, this gluten-free and dairy free snack is an absolute game changer for the health-conscious people.
As a vegan-friendly option, these quinoa crackers not only meet dietary restrictions but they also give you a much-needed crunch without the guilt. Made with cooked quinoa and a variety of whole seeds and nuts, this healthy quinoa snack can be enjoyed whenever you need a more nutritious protein filled bite.
Why These Quinoa Cracker Sticks are Great
These quinoa crackers stand alone as a tasty snack, or can complement salads, dips, or soups. Their delightful crunch and taste will bring a smile to your face. Trust me, these crackers will be a hit with everyone, children especially!
Moreover, these quinoa carcker sticks serve as an excellent alternative to traditional breadsticks or crackers laden with gluten for anyone who disapproves of the multitude of artificial ingredients often found in standard store-bought snacks.
If you want to try another cracker recipe with whole grains as flat chips, then check these Buckwheat Crackers.
Related: 50 Gluten Free Dairy Free Snacks To Buy: Video + Tips
I like to use in my recipes real ingredients, not just lots of starches and eggs. It is also important for me to get a crunchy tasty finish and that’s what these gluten free vegan quinoa sticks deliver.
Here are the reasons why these quinoa crackers sticks are worth trying:
- The use of flax seeds, sesame seeds, chia seeds and walnuts infuses these quinoa crackers with a plethora of nutrients, including heart-healthy fats, fiber, antioxidants, and vitamins.
- Quinoa is a powerhouse of nutrients. Rich in protein and resistant starch, it forms the perfect sticky base for these cracker sticks.
- My recipe uses cooked quinoa instead of quinoa flour, meaning you get all the benefits of whole grain in your quinoa snack.
- Sweetened naturally with maple syrup, these crackers are free from refined sugars.
Related: 50 Gluten Free Dairy Free Snacks – Wholesome Snack Recipes
Ingredients
I’m going to expalin real short here why I used the following ingredients. For measurements scroll below and look for the recipe card.
- Cooked quinoa – provides protein and fiber. Cooking quinoa reduces its lectin content as heat alters these hard-to-digest proteins, making quinoa more digestible and beneficial.
- Walnuts – or pecans for a healthy dose of omega-3 fats and for a nice nutty flavor.
- Flax seeds – adds fiber and protein, plus is a great binfing agent.
- Sesame and chia seeds – for omega-3 fats and fiber, rich in antioxidants and flavor.
- Olive oil – or other oil of your choice, to provide that crunch once baked.
- Maple syrup – for a touch of natural sweetness.
- Salt – for balancing the flavors.
- Dried basil leaves (optional) – adds flavor.
Step-By-Step Instructions: How To Make Quinoa Cracker Sticks
- Before starting the recipe make sure your quinoa is already cooked and chilled.
- Begin by preheating your oven to 370 degrees F (188 degrees C).
- Add all the ingredients into a food processor, blending until the mixture is well combined and forms a smooth dough.
- Scoop the dough onto a parchment paper that’s sized to fit a baking tray.
- Gently spread the dough with a spoon, then proceed to flatten it with a rolling pin to your desired thickness. Cover the dough with plastic wrap before rolling to prevent sticking.
- With a pizza cutter, slice the dough into sticks, each approximately 1 cm wide (0.4 inch).
- Bake in the preheated oven until the sticks turn a slight golden-brown. This indicates that your quinoa cracker sticks are perfectly baked, crispy, and ready to be enjoyed.
Watch the video below for more visual instructions and let me know how it turned out for you!
Video: How To Make Homemade Quinoa Cracker Sticks
If you can’t see the video, try to disable your ad-blocker in your browser.
Tip: let the quinoa sticks cool completely before handling, they can be fragile while warm. Then you can divide and separate and store in an airtight container for up to a week!
Storage Tips
- Store your quinoa cracker sticks in an airtight container at room temperature. They’ll keep for up to a week.
Suitable Pairings
These quinoa crackers pair beautifully with hummus, guacamole or your favorite vegan cheese. They also make a great accompaniment to a fresh salad.
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FAQs
Absolutely! Feel free to experiment with different seeds like sunflower or pumpkin seeds, or replace the walnuts with other nuts like almonds or cashews.
Replace half a cup of the cooked quinoa with half a cup of puffed quinoa.
Follow the rest of the recipe as usual. When blending the ingredients in the food processor, the puffed quinoa will blend less than the cooked quinoa, providing a slightly different texture to your crackers. Keep in mind that puffed quinoa is already cooked and doesn’t absorb as much liquid as cooked quinoa, so you may need to adjust the amount of olive oil or add a little bit of water to achieve the right consistency.
Please note that this modification could alter the final texture of your crackers, due to the nature of puffed quinoa.
Enjoy experimenting!
Yes, you can make this recipe oil-free. The oil in the recipe is used to help bind the ingredients together and provide a crispier texture once the quinoa crackers are baked. If you prefer to avoid oil, just omit it! Note that the absence of oil might mean they will take a bit longer baking to become crispy.
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If you have quinoa leftovers make this Quinoa Poke Bowl With Shrimp.
Printable Recipe
Quinoa Cracker Sticks Recipe
Ingredients
- 2 cups cooked quinoa - chilled
- ½ cup walnuts - or pecans
- ⅓ cup flax seeds
- ¼ cup sesame seeds
- ¼ cup chia seeds
- ½ tsp pink salt, - adjust to your preference
- 3-4 tbsp olive oil - or other oil
- 1 tbsp maple syrup - optional, or other sweetener
- 1 tsp dried basil leaves - or other dried herbs, optional
Instructions
- Preheat oven to 370 degrees F.
- Add all ingredients to a food processor. Mix until you get a smooth paste, scraping the sides a few times if necessary.
- Scoop the paste onto a piece of parchment paper large enough to cover a baking sheet. Spread with a spoon as much a possible and then proceed with a rolling pin until it's thin enough for your liking (a little less than 1/4 inch). To avoid sticking cover the mixture with a piece of plastic wrap before rolling. See video for visual instructions.
- Once the paste is spread evenly, cut into 1 cm wide sticks with a pizza cutter and bake in the preheated oven for 15 minutes at 370 F. Then turn the temperature down to 300 F and bake for another 50 minutes.
- Cut again to define the margins if necessary.
- Handle after they are completely cooled down.
Video
Quinoa Sticks / Crackers (Gluten Free, Vegan Snack)
If you can’t see the video make sure to the disable your ad-blocker first.Notes
Tips For Making Quinoa Sticks / Crackers
- In this recipe you can use white quinoa, red or a mix of both. The flavor of white quinoa is less noticeable, so that’s what I like to use.
- The amount of liquid needed in the recipe can vary depending on how dry is your quinoa porridge. Add little by little and work your way up if necessary.
- The addition of oil (fat) gives these quinoa sticks crispness, so I recommend not skipping this step. You can use some vegan butter, or other preferred oil.
- If you prefer sweet snacks, you can add more sweetener: maple syrup or coconut sugar. The sugar also helps with forming a nice crust.
- Store the quinoa sticks / crackers in a an airtight container for up to a week.
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
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wow wow
Hello, this looks great and really healthy. Do you know if I would be able to sub whole flax for ground flax?
Sure absolutely!
Thank you so much, while your recipe is new for me
My pleasure!
I guess mine have too much water because very fragile. How much water actually did you put inside ?
Anyway, this stick very good. Never cross in my mind to make snacks from quinoa.
I added bout 2 tbsp of water. As you can see in the video my cooked quinoa is very dry, but if yours is not, you probably shouldn’t add any other liquid. Plus make sure you add all the seeds including the flax seeds as they are the key in holding everything together.
Thank you so much for this recipe.. absolutely delicious! Strange how it did not taste of quinoa at all! I made a few changes; I replaced chia and sesame with pumpkin and sunflower seeds, and omitted walnuts (that’s all I had on hand!) I ground the flax and made it into flax egg. I made it very savoury by adding garlic, onion and cayenne powder. I made the mistake of rolling it too thin and it became fragile; will just have to roll it thicker. i love how flexible it is to make substitutions and still get good results. My daughter brought it to school with a hummus dip for lunch. This will be in my rotation. Thank you again!
Thank you, your adaptation sounds super delicious too! I’m really glad you and your daughter enjoyed it!