Simple Salt & Pepper Quinoa Crackers

Yields: 8 servings

These crunchy crackers are so irresistible! They have a rich, slightly nutty flavor with the perfect hint of spice, and they pair perfectly with hummus and dips. They’ll stay fresh for at least a week if stored in an airtight container.

2 cups + 2 tbsp (255g) quinoa flour (measured like this), plus more for rolling
1 tsp freshly ground black pepper
1 tsp salt, divided
¾ cup (180mL) warm water
2 tsp coconut oil, melted

Preheat the oven to 375°F.
In a medium bowl, whisk together the quinoa flour, pepper, and ½ teaspoon of salt. Make a well in the center. Pour in the water and coconut oil. Mix all of the ingredients together until a dough forms.
Lightly flour a rolling pin and two silicone baking mats with quinoa flour. Divide the dough in half. Working with one half at a time, 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.
Slide the mats onto baking sheets. Bake at 375°F for 20-23 minutes or until the crackers are golden and crunchy. Cool the crackers completely to room temperature on the baking sheets before breaking them apart.

Notes: Freshly ground black pepper provides the best flavor. Pre-ground black pepper may be substituted instead.

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

Parchment paper may be substituted for the silicone baking mats. If it rips or tears while slicing the dough into squares, slide that piece of parchment paper onto a fresh piece of parchment paper; then slide both onto the baking sheet.

{gluten-free, vegan, clean eating, low fat, low calorie, sugar-free}

Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2016/04/17/simple-salt-pepper-quinoa-crackers/