these crackers are fabulously light & crispy!
gluten & sugar free
1 T raw sunflower seeds
⅓ cup roasted black sesame seeds, or roasted white sesame seeds, or flax seed
1/2 tsp Himalayan sea salt
1 T minced orange rind
to make a savory cracker, don’t add orange but instead add:
2 T nori cut into short thin strips (scissors work great!)
1-2 T tamari or braggs sauce
Preheat the oven to 325F. Line a large baking sheet with parchment paper.
In a medium bowl, mix water and crushed chia seeds. Let stand 5 minutes until thickened. Mix in cooked quinoa, seeds and salt. Stir in any additional spices.
Spread quinoa mixture onto prepared baking sheet with spatula to ¼-inch thick.
Bake in preheated oven, 30 minutes. Remove from oven. Lift parchment onto cutting board and cut into about 2×2-inch squares. Turn crackers over and place back on sheet on top of parchment.
Bake for another 25 to 30 mins longer until golden.
Cool on wire rack before storing in an airtight container.