Toasted Pine Nut and Basil Quinoa Crackers

Total Time:

10 minutes(Preparation) / 25 minutes(Cooking)

Servings:

8

Toasted Pine Nut and Basil Quinoa Crackers


These crackers are a spin off my garlic quinoa crackers, but I've been able to replace some of the oil with their delicious Roasted Pine Nut hummus. Add in a few more toasted pine nuts and some fresh basil, and these crackers become the ultimate appetizer or snack.

Ingredients

1 cupquinoa flour
½ cupbrown rice flour
2 teaspoonspsyllium husk powder
1 teaspoongarlic powder
1 teaspoonsea salt
½ teaspooncracked pepper
2 tablespoonstoasted pine nuts
2 tablespoonsfresh basil leaves
3 tablespoonsSabra Roasted Pine Nut Hummus (or hummus flavor of choice)
1 tablespoonolive oil
¼ cupcold water (plus and additional 2 - 3 tablespoons)

Preparation

1. Preheat the oven to 400ºF. Adding quinoa flour, brown rice flour, psyllium, garlic, salt, pepper, pine nuts, basil, hummus and oil to a food processor. Pulse until evenly distributed.

2. Add the water, starting with ¼ cup and adding 1 tablespoons at a time after, and pulse until a dough comes together into a ball, about 30 seconds. Remove and form into a ball. Let rest for just a few minutes.

3. 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.

4. Bake the crackers for 7 – 10 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.

5. Break them into pieces, add them to a bowl and serve them with your favorite dips/spreads.

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