Quinoa Cracker Sticks (Gluten-Free Vegan Snack) -

Quinoa Cracker Sticks (Gluten-Free Vegan Snack)

Crunchy homemade quinoa cracker sticks made with cooked quinoa, seeds, walnuts, olive oil, and dry herbs. A gluten-free vegan snack that works well with dips, soups, salads, or lunchboxes.

Course Snack

Cuisine American, Clean Eating

Diet Gluten Free, Vegan

Prep Time 15

Cook Time 1

Total Time 1 15

Servings quinoa cracker sticks

Calories 41.2kcal

Author Olga Caz

Equipment

Food processor

Ingredients

2 cups cooked quinoa chilled (leftovers)
½ cup walnuts or pecans
⅓ cup flax seeds
¼ cup sesame seeds
¼ cup chia seeds
3-4 tbsp olive oil or other oil
1 tbsp maple syrup optional, or other sweetener

Seasonings

½ tsp sea salt adjust to your preference
1 tsp dried basil leaves or other herbs and spices

Instructions

Preheat oven to 370 degrees F.
Add cooked quinoa, walnuts, flax seeds, sesame seeds, chia seeds, salt, olive oil, maple syrup, and herbs (or spices) to a food processor.
Blend until a thick, smooth paste forms. Scrape the sides as needed.
Scoop the mixture onto 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.

Score into 1 cm wide sticks with a pizza cutter.
Bake at 370°F for 15 minutes.
Lower heat to 300°F and bake for another 45–50 minutes, or until dry and crisp.
Score again if needed while still warm, but wait until fully cooled before separating and handling.
Store in an airtight container once completely cooled.

Video

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Notes

Use chilled cooked quinoa for best texture (I used leftovers from previous day).
If the mixture feels too wet, bake a little longer at the lower temperature.
Oil helps the crackers crisp, so the texture will be drier if you leave it out.
You can use white, red, or mixed quinoa. White quinoa has the mildest flavor.
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.
If you prefer a sweet snack, you can add more sweetener: maple syrup or coconut sugar. The sugar also helps with forming a nice crust.
Don’t skip cooling time; the cracker sticks firm up as they cool.
Store in an airtight container for up to 1 week.

Nutrition