I've gone a bit crazy about these crackers. I got the idea from my friend Meg over at My Wholefood Romance from this pizza recipe. The pizza base was so easy and had such crunch that I thought it begged to be made into crackers. Once again, I am astounded at the versatility of quinoa. Is there no end to it's super powers? Not only is quinoa naturally gluten free, but it has the highest protein of all the grains and is full of minerals as well. It is actually God's gift to those seeking good slow release energy from a wholefood. I usually enjoy it as a rice substitute with curry or stir fries, as porridge instead of oats, in salads, in soups and in baking...but never in crackers. Well that's all about to change. I'm fairly sure baking these babies -or some variation thereof- will become a weekly routine for us. Not only do these crackers have protein from the quinoa and eggs, but also calcium from the sesame seeds and soluble fibre and antioxidants from the chia seeds. How fabulous to have stumbled across a gluten and dairy free cracker that doesn't contain any corn, rice or soy! What's not to LOVE?!
1 Cup red Quinoa
1/2 Cup royal (white) Quinoa
1 Tbs Nutritional Yeast (or 2 Tbs Parmesan Cheese)
4 Organic Freerange Eggs beaten
2 Tsp Sea Salt
Large handful of Seaweed (I used roasted sliced seaweed from the Asian grocer, but Nori would work)
3 Tbs Sesame Seeds
3 Tbs Black Chia Seeds
Preheat oven to 200 degrees Celsius. Line baking trays with baking paper.
Cook the red and white quinoa together in boiling water like you would rice. The quinoa is ready when it is 'fluffy' and you can see little white tails from the grain. Strain well. Mix all other ingredients in with the quinoa. Spoon about a tsp onto the baking paper and flatten with a spoon as flat as you can without the mixture separating. The crackers can be as close as you like on the baking paper, they don't spread in the oven. Bake for 20-25 minutes or until crisp and brown. Enjoy on their own, with cheese, dip or as a crouton in soups or stews. Eat within 48 hours, and freshen up in the oven for 5-10 minutes if needed the next day after baking.
I obviously am crazy about that Japanese-y combination of salt, seaweed and sesame, but you could just as easily make a more Mediterranean version with dried oregano, cracked pepper and cheese in the crackers. Play around with the flavours and let me know if you do something wonderful.
Yesterday I made this anti-inflammatory dip to go with the crackers, it worked excellently.
Spiced Avocado Dip
1-2 Smashed Ripe Avocados
1 tsp freshly grated Turmeric
1 tsp freshly grated Ginger
1/2 tsp ground Cinnamon
1/2 tsp ground Cumin
1 Lime juiced
1 tbs chopped Coriander or Vietnamese mint
Optional: fresh chili or ground chili powder to taste
Combine all ingredients in a bowl and enjoy with crackers, vegetable sticks or as a topping on your fresh bread.
Actually dips are a major feature of our diet at the moment with Elijah loving hummus. It seems easy for him to suck the dip off a stick of carrot or cucumber. Today he discovered the wonders of freshly made baba ganoush which made use my Mum's homegrown eggplant. His taste for spiced food amazes me - and excites me! And such nutrition from all that olive oil and tahini! Have you tried dips with your little one? It's a great way to include your babies and kids in a fun family snack.