These crunchy crackers are perfect for snacking! With their savory Italian herb flavour, they taste great on their own, but they pair really well with your favourite dip. Leftovers will last for at least two weeks if stored in an airtight container.
- 1 cup (120g) quinoa flour, plus more for rolling
- ½ tsp sea salt
- ¼ tsp dried basil
- ¼ tsp dried oregano
- ¼ tsp dried rosemary
- ¼ tsp dried thyme
- ¼ tsp dried sage
- 6 tbsp (90mL) warm water
- 1 tsp coconut oil, melted
- Preheat the oven to 180°C.
- In a medium bowl, whisk together the quinoa flour, and herbs
- Make a well in the center. Pour in the water and coconut oil.
- Mix all of the ingredients together until a dough forms.
- Lightly flour a rolling pin and baking paper on your benchtop
- Roll out the flour on the baking paper and slice into 1”-square pieces using a pizza cutter or sharp knife, and prick the center of each square with a fork.
- Sprinkle the remaining salt on top, and gently pat it down into the dough.
- Slide the baking sheet on to a baking tray.
- Bake at 180°C for 25-30 minutes or until the crackers are golden and crunchy.
- Cool the crackers completely to room temperature on the baking sheet before breaking them apart.
Notes: For the best and most even flavour throughout the crackers, try to grind the rosemary and sage before adding them to the quinoa flour.
If you don’t have or don’t like a particular herb, simply omit it and use more of another, ensuring that you use 1 ¼ teaspoons in total. The recipe is very basic and forgiving, so add whatever combination of herbs you prefer to make the crackers suit your tastes!
Unsalted butter or olive oil may be substituted for the coconut oil.