Gluten-free, vegan, and oil-free: my Flax Quinoa Crackers are the perfect healthy alternative to store-bought crackers, which are generally high in preservatives and made with ultra-processed ingredients!
Not only this is such a wholesome recipe, but it is also super easy and quick to make. In less than thirty minutes, you will have THE perfect crunchy and crispy homemade snack!
How to make healthy Flax Quinoa Crackers at home?
As previously stated, homemade crackers are way better than the store-bought ones: they are lower in fats and salt and high in fiber – due to the use of quinoa flour in place of white flour. For this recipe, I created a mixture of rosemary and garlic powder, which are giving my crackers such a Mediterranean flavor. However, feel free to adapt this recipe and choose your favorite spice mix!
Moreover, to add more spice and variety to your diet, you can swap the flax seeds with other types of seeds. Indeed, having a varied diet is key to a sustainable healthy lifestyle. Great substitutions can be either chia, pumpkin, sesame, or hemp seeds, which are all superfoods, rich in a multitude of beneficial nutrients.
Finally, in this recipe, I managed to keep the oil content to a minimum. You don’t need to add unnecessary fats and calories to the recipe. Another great suggestion is to use some spray oil to cover the crackers’ surface, as it is easier to dose and will make our snack even crunchier!
Also pictured above is my Heavenly Oil-Free Hummus Recipe, which goes great with these crackers. Hope you liked this amazing recipe, and I’ll see you in the comments!
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Ingredient Selection Tips
Quinoa
Make sure the quinoa is gluten-free as well as GMO-free, as organically grown quinoa is always a better choice. This should be quite easy to find, as quinoa is now grown all over the world today and quality products are available no matter what part of the world it comes from.
Flaxseed
When buying flax seeds, control that the product is properly stored and well packaged. This ensures the longevity of the product and reduces the possibility of losing important nutrients. Quinoa seeds should also have a uniform color and do not present traces of mold or other irregularities. In addition, make also sure to check the date stated on the package.
Noteworthy Health Benefits
Quinoa
This gluten-free grain is rich in fiber and protein and packed with lots of good minerals and vitamins. Indeed, it contains magnesium, phosphorus, potassium, zinc, iron, copper, vitamin E, and B6. All these nutrients make quinoa a very powerful antioxidant and anti-inflammatory food. In addition, its high fiber content help to promote digestive health by fueling the beneficial bacteria in the gut (click here for another great recipe made with this incredible ingredient!).
Flax Seeds
Flax seeds have a good protein content and are rich in omega-3 fatty acids, along with several other minerals and vitamins. The precious nutrients contained in quinoa may reduce inflammatory processes, and lowers cholesterol levels. Regular consumption of quinoa has the ability to decrease blood pressure levels, and lower the risk of stroke and coronary heart diseases. It also keeps blood sugar levels in balance and prevents insulin resistance.
Quinoa and Flaxseed Crackers
Equipment
Ingredients
- 1 cup Quinoa flour
- 1 tsp Garlic powder
- ½ tsp Rosemary
- 1 tbsp Flax seeds
- ⅓ cup Warm water
- 2 tbsp Olive oil
- 2 tsp Salt
- Olive oil spray
Instructions
- Preheat the oven to 350° F.
- Mix the dry ingredients into a large bowl.
- Make a well in the dry mix and add all the liquid ingredients.
- Mix well, break up any clumps and then knead the dough.
- Roll it out between some parchment paper, until it is about 1/8 inch thick. It's important that the dough is thin for a crispy cracker!
- Cut it into 1" squares with a pizza cutter. You can also try triangles!
- Transfer the crackers with bottom piece of parchment paper to a baking sheet.
- Spray the top of the crackers with some olive oil.
- Cook them for around 10-12 minutes. The crackers will continue to crisp when you remove them from the oven! Let them cool on the backing sheet.
Notes
