Ingredients

The following ingredients have 5 Servings
  • 1 cup toasted Ancient Harvest quinoa flour*
  • 1/2 cup brown rice flour
  • 1 teaspoon psyllium husks (here's the oneI use)
  • 2 teaspoons fresh chopped rosemary
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon fresh cracked pepper
  • Dash of stevia or 1 teaspoon sugar (optional)
  • 2 tablespoons olive oil
  • 1/2 cup + 2 tablespoons cold water

Instruction

  • Preheat the oven to 450 degrees. Toast your quinoa flour using our stovetop method. Allow the flour to cool for 5 minutes before adding to a food processor along with the brown rice flour, psyllium, rosemary, garlic, salt, pepper, stevia and oil. Pulse until evenly distributed.
  • Add the water and pulse again the dough comes together into a ball, about 30 seconds. Remove and form into a ball. Let rest for just a few minutes.
  • Cut the dough into four pieces. Knead one piece with your hands, place it on a piece of parchment and roll it as thin as you can. You'll probably need to sprinkle the dough with a little flour so that it doesn't stick. Repeat with the other three pieces and transfer the pieces of parchment to baking sheets.
  • Bake the crackers for 4 - 5 minutes per side, watching closely so they don't burn. Careful when you flip them over too! Turn off the oven and let them sit in the warm oven for 1 - 2 hours so they get super crispy.
  • Break them into pieces, add them to a bowl and serve them with your favorite dips/spreads.