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
- 1/2 cup millet ground into a grainy flour
- 1/2 cup quinoa ground into a coarse flour
- 2 T. sunbutter
- Flax egg (2 T ground flax or my new favorite flax, Nutri-Flax, in 2-3 T. water
- 1/4-1/3 cup hemp milk (I use unsweetened)
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1-2 T. sesame seeds
- 1-2 T. ground flax
- Preheat the oven to 375 degrees.
- 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.
- Spray and oil lightly a large baking sheet and preheat in the oven to distribute the oil.
- 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.
- Sprinkle the dough with sesame and flax and press in slightly.
- Bake for approximately 20-30 minutes until dough begins to get crispy.
- Remove baking sheet from oven and cut crackers into small squares using a pizza cutter.
- Spread the squares apart slightly and return them to the oven for more crisping. This may take another 30 minutes.