Quinoa/millet crackers

It's tricky making crackers with whole grains but I gave it a shot with these Quinoa/Millet Crackers. They also have a touch of my favorite ingredient, sunbutter. Of course, I can use more sunbutter on top too.

These were easy but a bit time-consuming, not labor wise, but in terms of baking time. The crackers are actually twice-baked to make them crispy.

Twice-baked Quinoa-Millet Crackers
Ingredients:

1. 1/2 cup millet ground into a grainy flour
2. 1/2 cup quinoa ground into a coarse flour
3. 2 T. sunbutter
4. Flax egg (2 T ground flax or my new favorite flax, Nutri-Flax, in 2-3 T. water
5. 1/4-1/3 cup hemp milk (I use unsweetened)
6. 1/2 tsp. baking soda
7. 1/4 tsp. salt
8. 1-2 T. sesame seeds
9. 1-2 T. ground flax

Directions:

1. Preheat the oven to 375 degrees.
2. Mix all the dry ingredients in a large bowl. Then, add the wet ingredients and stir to get a dough that forms a loose ball.
3. Spray and oil lightly a large baking sheet and preheat in the oven to distribute the oil.
4. Press the dough flat on the baking sheet with your fingers. It should be about 1/4-inch thick. Dip your fingers and hands in water to make the dough easier to flatten.
5. Sprinkle the dough with sesame and flax and press in slightly.
6. Bake for approximately 20-30 minutes until dough begins to get crispy.
7. Remove baking sheet from oven and cut crackers into small squares using a pizza cutter.
8. Spread the squares apart slightly and return them to the oven for more crisping. This may take another 30 minutes.

Time consuming but well worth the effort. They are whole grain and tasty with seed or nut butter.