Rosemary, Garlic and Quinoa Crackers

Hello Dear Reader,

I love a good crunchy cracker with a tasty topping, with cheese and tomato, hummus and just butter and vegemite, being my favourites. Bought crackers often have some ingredients in them that I want to avoid, like numbers and trans fats, so this is my way of getting around those things. These are a superb cracker with just a hint of garlic and rosemary and not too much salt so your toppings will really shine through. They are a doodle to make and bake and are full of goodness. You can make them any shape you desire but I went with a 4.5cm fluted cookie cutter. I think I will make them bigger next time, to fit on more toppings!

The recipe came from here, but I have increased the time for chopping the rosemary and garlic super finely and also increased the baking time to give a lovely golden crisp cracker.

Ingredients for Rosemary, Garlic and Quinoa Crackers, clockwise from top right-
2 tablespoons Sesame seeds, 1 tablespoon Chia seeds, 100 grams uncooked Quinoa, 1 plump Garlic clove, 2 to 3 sprigs of Rosemary, 100 grams water, a good pinch of salt, 50 grams of oil(I use Rice Bran oil for everything) and 200 grams of plain flour

Preheat oven to 170 C. Line baking trays with baking paper. 
Peel the garlic and strip leaves from Rosemary Springs

Blitz for 2 minutes on speed 8 scraping down the bowl every 30 seconds (In hindsight it would have been easier to just chop these finely with a good, sharp knife) 

Now add the water, plain flour, quinoa, oil and salt 

Blitz for 8 seconds on speed 7

Now add the sesame and chia seeds

Mix on "interval/knead" for 2 minutes

You will end up with a nice soft dough, divide it into two equal portions

Working with one piece of dough at a time, roll out the dough, in between two pieces of baking paper, to approximately 5 mm  

It's an easy dough to work with, you can keep re-rolling it to use all of the dough

Cut out crackers and place them on a prepared oven tray

And bake them at 170 C for 40 minutes (well, that's how long mine took) as usual, all ovens are different, so start checking them at 25 minutes, just to be on the safe side

Delicious and full of goodness

What is your favourite cracker topping?

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