Quinoa Sorghum Crackers

Crackers:
1 cup sorghum flour
1/2 cup sweet rice flour
2 tablespoons arrowroot powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
3/4 cup cooked quinoa
6 tablespoons olive oil
1/2 cup water

Add Ins:
I’m going to try cinnamon and brown sugar, or black pepper and parmesan cheese, or herbs, or pb2 or something, crackers are pretty neutral tasting so have fun with add ins. I made them plain and dipped them in spinach dip

Topping: if you like
1 to 2 tablespoons sesame seeds
1 to 2 tablespoons flax seeds
1 to 2 teaspoons poppy seeds
sea salt and cracked black pepper


Preheat oven to 375 degrees F.

Place the sorghum flour, sweet rice flour, arrowroot, baking soda, and salt in a food processor. Give it a whirl or two then add the quinoa and olive oil. Process until combined. Slowly add the water, while processing, just until the dough forms a ball. Stop at this point and don't add anymore water.

Divide the dough ball into 3 equal pieces. Place one dough ball on a sheet of parchment paper. Place another piece on top, flatten the dough with your hands and then begin rolling into a large, thin circle. Be sure to roll the dough ultra-thin.

Remove the top layer of parchment and sprinkle with seeds. Gently roll them into the dough (gently).

Slide the rolled-out dough onto a large cookie sheet. Use a pizza cutter to slice the dough into small squares.

Bake for 30 to 35 minutes. Watch baking time carefully as it will totally depend on the thickness of your crackers! Crackers will crisp up as they cool. Store in an airtight jar

Really really good! really really easy, I find I already have the ingredients in my pantry so cheaper than buying pkg crackers