Simple Herbed Quinoa Crackers
Yields: 4 servings
These crunchy crackers are perfect for snacking! With their savory Italian herb flavor, they taste great on their own, but they pair really well with hummus and cheese, too. Leftovers will last for at least two weeks if stored in an airtight container.
  • 1 cup (120g) quinoa flour (measured like this), plus more for rolling
  • ½ tsp salt, divided
  • ¼ tsp dried basil
  • ¼ tsp dried oregano
  • ¼ tsp dried rosemary
  • ¼ tsp dried thyme
  • ¼ tsp dried sage
  • 6 tbsp (90mL) warm water
  • 1 tsp coconut oil, melted
  1. Preheat the oven to 350°F.
  2. In a medium bowl, whisk together the quinoa flour, ¼ teaspoon of salt, and next five ingredients (through sage). Make a well in the center. Pour in the water and coconut oil. Mix all of the ingredients together until a dough forms.
  3. Lightly flour a rolling pin and silicone baking mat with quinoa flour. Transfer the dough to the mat, and roll out to 1/16” thick. Slice the dough into 1”-square pieces using a pizza cutter or a sharp knife, and prick the center of each square with a fork. Sprinkle the remaining salt on top, and gently pat it down into the dough.
  4. Slide the mat onto a baking sheet. Bake at 350°F for 25-30 minutes or until the crackers are golden and crunchy. Cool the crackers completely to room temperature on the baking sheet before breaking them apart.
Notes: For the best and most even flavor throughout the crackers, try to grind the rosemary and sage before adding them to the quinoa flour.

If you don’t have or don’t like a particular herb, simply omit it and use more of another, ensuring that you use 1 ¼ teaspoons in total. The recipe is very basic and forgiving, so add whatever combination of herbs you prefer to make the crackers suit your tastes!

Unsalted butter or olive oil may be substituted for the coconut oil.

Parchment paper may be substituted for the silicone baking mat. After slicing the dough into squares, slide that piece of parchment paper on top of a second piece of parchment paper, and slide both sheets of parchment paper onto the baking sheet to bake.

{gluten-free, vegan, clean eating, low fat, low calorie, sugar-free}
Recipe by Amy's Healthy Baking at