Quinoa Crackers

[Mark]

I gotta write this down before I forget the exact measurements that I used:

Quinoa Crackers

1 cup quinoa flour
1/2 cup flax meal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
1/2 cup of water


Combine the dry ingredients and mix thoroughly. Add the water and oil and mix until it forms a dough.

Spread that out on a baking sheet to a thickness of somewhere between 1/8 to 1/4 inch. Try to get the thickness even all over, otherwise some parts of it will cook faster than the others and you'll wind up with some very brown parts.

These proportions will make an overall size of about 8 inches by 12 inches, or thereabouts.

Bake at 375 F for 25 to 30 minutes. Adjust the time and temp for your altitude (e.g. lower altitudes can bake short times than higher altitudes)

And of course you can add all sorts of flavorings to the dough: basil, chives, garlic, etc. You can also put stuff on top. When I make it, I put a little bit of very course salt on top and gently press it into the dough before baking so that it doesn't fall off when it's done.

 

[Aiming]

Thanks for sharing, m! I'm actually getting really hungry here now.
I've as yet not tried to do any crackers or blinis myself, but it's really time for it, I guess.

Enjoy your meal, everybody! :)

 

[1984]

I gotta write this down before I forget the exact measurements that I used:

Quinoa Crackers

Sounds good, m. Did you coat the pan with oil prior to baking, or is there enough oil in the dough that it doesn't stick?

 

[Ollie]

I gotta write this down before I forget the exact measurements that I used:

Quinoa Crackers

Thanks for the recipe m, I'll definitely use this, as I'm still sorting crackers, etc out. :)

 

[Mark]

Sounds good, m. Did you coat the pan with oil prior to baking, or is there enough oil in the dough that it doesn't stick?

I use parchment paper to line the pan and that keeps it from sticking.

If you haven't seen it before you can find it in the store near the foil ( I didn't know about it until a few years ago )

 

[manitoban]

Thanks m, that is going to be a really useful recipe. It would be great to have some tasty crackers for snacks.

 

[Mark]

I found out that there are at least 2 types of parchment paper - one (made by 'Reynolds' and probably other companies) is coated with something called Qiunlon which turns out to be toxic due to its ingredients. Another type (one brand is named 'If You Care') is coated with silicone, which is also toxic. So I guess the use of parchment is out - unless someone knows something more.

 

[Beau]

What about using wax paper?

 

[1984]

m, (if you haven't already tried it) perhaps coating the pan with a bit of olive oil will work? I'll try later tonight and report back. And, thanks a bunch on the parchment paper data. I used to use it during pre-paleo diet holiday cooking, I had no idea that it had such nasty elements to it!

 

[Mark]

What about using wax paper?

Wax paper smokes when you get it too hot, so it can't be used for baking as a sheet liner. I guess you could use it as a cake or pie pan liner though since in that case there's liquid on top of it.

 

[Ollie]

I found out that there are at least 2 types of parchment paper - one (made by 'Reynolds' and probably other companies) is coated with something called Qiunlon which turns out to be toxic due to its ingredients. Another type (one brand is named 'If You Care') is coated with silicone, which is also toxic. So I guess the use of parchment is out - unless someone knows something more.

Thanks for the information m, I guess I'll just have to use it for wrapping up cold food. I too used to use it a lot during cooking.

 

[Aliana]

I have an old package from Williams Sonoma that says it does not have any chemicals - but i just checked their online store and apparently they don't carry it now.

I also have some parchment paper from Whole Foods, that i use both for baking and for wrapping things, particularly if I need to store something in plastic. Unfortunately, there is no information on the package, so will have to take it to the store to get more info as I cannot find it online. I used to trust WF - but will need to do some research on this.

Thank you for the heads-up on silicone - it seems to be used everywhere lately and I have been reluctant to try it....just my suspicious nature lately!! Glad I waited - which means those Silpats are out as well!!

I am now thinking that a flat cast iron pan may just be the safest thing to use for baking.

http://www.castironcookware.com/griddle-grill.html

 

[3DStudent]

Another type (one brand is named 'If You Care') is coated with silicone, which is also toxic.

I thought silicone was inert to about 500 degrees F? Like those silicone spatulas.

 

[Mark]

Another type (one brand is named 'If You Care') is coated with silicone, which is also toxic.

I thought silicone was inert to about 500 degrees F? Like those silicone spatulas.

I read that it's allegedly inert up to 428 F degrees. But, it's also the same thing used to make breast implants, which cause a wide array of serious health problems when they leak into the body. The same people out there saying silicone is safe for use with cooking foods are basically the same bunch of groups that said teflon was safe.

I couldn't find any valid research that said it was definitely safe to prepare food with silicone coated cookware.

 

[Ollie]

Thanks for the recipe m, made these crackers last Friday evening, and managed to get them to last over the weekend whilst away at my Mother's house She even liked the look of them. :) They tasted great and were easy to make. I used Grapeseed oil rather than Olive oil, as I'm sensitive to it, and the crackers were baked in 25mins.