Ingredients

The following ingredients have 30 Servings
  • 1 cup quinoa flour
  • 1/2 cup chickpea flour or whole grain flour of choice
  • 1/2 cup hemp seeds or seeds of choice
  • 1 tablespoon Italian herb seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon olive oil
  • 1 tablespoon raw honey
  • 7 – 8 tablespoons cold water more if needed

Instruction

  • Preheat the oven to 350 degrees F.
  • Add the flours to a dry saute pan and toast on low heat until golden brown, about 3 - 4 minutes.
  • Transfer the flour to a food processor and add the hemp seeds and seasonings.
  • With the food processor running, add the olive oil, honey and 1 tablespoon of water. Add the remaining water one tablespoon at a time until you have a thick, pliable dough. (mine used 7 additional tablespoons)
  • Shape the dough into a rectangle and place it between two pieces of parchment paper. Roll the dough between the two pieces of paper until it’s about ⅛” thick. Remove the top layer of paper and transfer the other piece (carefully!) to a baking sheet.
  • With a pizza cutter, slice the dough into squares. Make them whatever size you like, they’re your crackers after all! Prick with the fork so they don't bubble.
  • Bake the crackers in the warmed oven for about 15 - 20 minutes, or until they start to brown. The outer crackers will cook faster, so feel free to remove them first (maybe after about 11 minutes) until the others were done.
  • Remove crackers from the oven and cool completely before breaking apart.* Serve with your favorite dip and enjoy!