Herbed Quinoa Crackers Recipe

Hunger pangs may be frequently experienced when you are on the Candida cleanse because sugar and other filling foods are not allowed. Therefore, keep in mind that if you are doing the Candida cleanse, it is essential that you have healthy snacks available to satiate your appetite without veering off the track.  To learn more about Candida causes, symptoms, and diagnosis, check out my recent post here.

That is why I developed this recipe for herbed quinoa crackers, which uses quinoa flour as its main ingredient. Quinoa is high in protein so it keeps you full for longer, and because quinoa is also rich in fiber, it is great for keeping the digestive system moving and removing Candida toxins. This recipe also uses dried herbs such as oregano, herbs de Provence and rosemary to add natural flavor to the crackers.

These herbed quinoa crackers can be easily made from scratch in under 30 minutes and is perfect for having a handy snack on hand when hunger strikes. They are crunchy, flavorful and delicious, and I know you are going to love them. As long as you store the crackers in an airtight container, they will stay crunchy and can keep for up to a week.Herbed Quinoa Crackers Recipe

Herbed Quinoa Crackers Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Snacks
Serves: 30 crackers
Ingredients
  • 1 cup quinoa flour, + more for dusting/rolling
  • 1 teaspoon salt, + more for sprinkling on top
  • 1 teaspoon dried oregano
  • 1 teaspoon herbs de Provence
  • 1 teaspoon dried rosemary
  • 10 tablespoons warm water + more as needed
  • 3 tablespoons coconut oil, melted
How To Make
  1. Pre-heat the oven to 350 degrees Fahrenheit (180 degrees Celsius) and line a baking sheet with parchment paper or a silpat.
  2. In a large bowl, whisk the quinoa flour, salt, dried oregano, herbs de Provence and rosemary together.
  3. Create a small well in the middle of the dry ingredients and add in the warm water and melted coconut oil. Mix all the ingredients together using a wooden spoon until a dough forms. Use your hands to knead the dough for a few seconds until it becomes smooth and pliable.
  4. Lightly flour a rolling pin and a sheet of parchment paper with quinoa flour, then transfer the dough to the parchment paper and roll it out to ¼-inch thickness.
  5. Use a sharp knife to slice the dough into small rectangles.
  6. Place the dough rectangles in a single layer on the prepared baking sheet, making sure to leave at least 1 inch of space between each rectangle.
  7. Sprinkle the top of the dough with a bit of salt and then prick the middle of each rectangle with a fork.
  8. Bake the crackers for 10 to 12 minutes until golden and crunchy. Allow the herbed quinoa crackers to cool completely before eating.
Herbed Quinoa Crackers Recipe

Herbed Quinoa Crackers Recipe

Herbed Quinoa Crackers Snack Recipe

Join the discussion 10 Comments

  • Louise Wrage says:

    Trying to fit this into my macros. Is 1 cracker a serving?

    • Angela Sidlo says:

      It depends on how big you cut each cracker but in general 1-2 crackers would be a reasonable serving.

  • liubov says:

    if 10 tbs water is 150ml and there’s just one cup of flour the dough consistency is almost liquid, so I figured there should be much more flour as the dough looks thick enough to hold squares

    would be happy to compare the measures with you again as I ended up just adding and adding flour without count
    thanks! amazing ingredients – just what should be in crackers!
    liubov

    • Angela Sidlo says:

      HI Liubov, I like the way you think. Good troubleshooting strategy. Thanks for the suggestions.

  • Laura says:

    I wonder if a person could use cassava flour instead of quinoa… Allergy to quinoa..

  • Amy Asmar says:

    When I made the Quinoa Crackers, the dough was really sticky and I couldn’t roll it out. I made the exact recipe. Any suggestions?

    • Angela Sidlo says:

      Amy, try adding a little more flour to get a less “sticky” consistency.

    • Julie McGinnis says:

      Hi Amy, sometimes recipes can be slightly different even due to the weather, perhaps add the liquid more slowly until the correct consistency and then just stop and don’t add anymore liquid.

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