You can't beat these delicious crackers when looking for a crunchy cracker to eat with some grass-fed cheese, soup or salad. The sund-dried tomatoes provide vitamins C and K, iron, and lycopene; an antioxidant
Prep: 3 hrs 15 mins
Cook: 20 mins
Yields: 40 crackers
Ingredients
1 cup gluten free quinoa flour
1/2 cup gluten free super fine brown rice flour
1 teaspoon guar gum (I subbed xantham gum)
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1/2 cup cooked quinoa
3 tablespoons extra-virgin olive oil
1 tablespoon honey
5 sundried tomatoes, rehydrated in water, drained, and finely chopped
12 tablespoons cold water, more or less as needed
Coarse sea salt for garnish (I used pink Himalayan sea salt)
Dried basil for garnish
Directions
1Toast the quinoa flour. This will reduce the bitter flavor that can sometimes
2accompany this ingredient. Heat a dry non-stick skillet over medium heat and add the quinoa
3flour to the pan. Toast until the flour is lightly browned, tossing or stirring constantly so that it
4doesn’t burn (watch it carefully because it can burn quickly), about 5 minutes.
5Remove from the heat, transfer to a bowl, and let cool completely.