Can quinoa and mixed seed crackers [vegan, gluten-free] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is quinoa and mixed seed crackers [vegan, gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

2.5K Views 3 months ago

Creative plant-based dishes for adventurous foodies. Ida Hemmingsson-Holl is the creator of the new food... Read More

25 crackers

These crackers are so versatile, it is great to always have a stack of them at home. Thin, crunchy and a little salty.

Boil the quinoa according to package instructions. Remove all water and set aside.
Turn the oven to 150 degrees Celsius.
Mix all ingredients excluding the sea salt (including the cooked quinoa) and stir until the dough is evenly blended.
Cover an oven tray with a baking paper and spread out the mix evenly. Place another baking paper on top and, using your hands, press out the dough as thinly and evenly as possible. Carefully remove the top paper and sprinkle over the sea salt. Use a knife to cut the dough into squares. Bake in the oven for approximately 45 minutes, until the crackers are completely dry.