These Cheesy Quinoa Crackers should come with a warning as they are seriously addictive.
I have managed to work my way through batches of them as I tried to perfect the recipe. Having good intentions to try only one from each batch, and to freeze the rest, I failed miserably. Not one single cracker made it to the freezer.
Of course, the boys share my love of these crackers and so I can’t be solely to blame. Some also made their way into Finn’s lunch box. They are great to add to lunchboxes or to have out and about for a snack.
What I love about this recipe is that it is great to make with the kids. My two year old loved being in charge of the food processor and my five-year-old loved kneading and rolling the dough. They both enjoyed cutting out the different shapes.
You may also like
- Orange Seed Crackers
- Brussels Sprout Chips
- Cheese and Tomato Quinoa Balls
Have you tried this recipe? I love receiving your feedback, please rate and leave a comment below or tag me on Instagram @healthylittlefoodies
Looking for more healthy kid recipes?Sign up for my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more kind-friendly inspiration on Pinterest and Instagram.
Cheesy Quinoa Crackers
Ingredients
- 80g (1 cup) Quinoa Flakes
- 1 tbsp Sesame Seeds
- 100g Butter
- 100g (1 cup) Cheddar Cheese grated
- 135g (1 cup) Spelt Flour
- 1/2 tsp Baking Powder
- 3 tbsp Milk
Instructions
- Preheat Oven to 180C / 350f and line a baking tray with baking paper.
- Add the quinoa flakes and sesame seeds to a food processor and pulse until finely chopped.
- Add the butter, cheese, flour and baking powder and pulse until crumbly. Add the milk and continue to process until the mixture comes together.
- Gently knead the dough on a floured surface and then roll, between sheets of baking paper, until approx 5mm thick.
- Cut out desired shapes using cookie cutters.
- Bake for approx 12 mins, or until lightly golden.
- Allow to cool for approx 2 mins before transferring to racks to completely cool.
*Calories are an ESTIMATE using an online nutrition calculator. One serving is based on 5 small crackers (25 serving in a batch) read more here.
Nadine says
Delicious! I used an all-purpose gluten-free flour blend and these came-out perfect. The dough was very workable- I was able to re-roll five times without sacrificing the flakiness of the pastry. My fussy son was also a fan!
Amy says
Thanks Nadine, so happy these were a hit with you and that your son liked them too 🙂
Simone says
I hope you are not offended but I completely butchered this recipe because I did not have everything in the pantry/fridge to make them but really wanted to. I swapped the spelt four for teff flour, used unsalted butter but with a pinch of salt and added an egg because the dough was a little too dry. I also couldn’t get to my kitchen machine so I just mixed it up in a bowl without processing. Baked for approx. 17 minutes. Still turned out delicious!
Amy says
Love it! So happy the recipe worked for you, even though you didn’t have all the ingredients! Thanks for the comment and detailing what you used to replace the ingredients. Great to know!
Cristin says
My 2 y.o. daughter loved these crackers… as in, she ate nearly half the batch in 24 hours. This recipe was perfect-easy to make, delicious, and healthy! Thank you for another hit.
Christina says
Made these last night and they are fantastic!!
Can I ask how you would recommend freezing them? I purposely made mini version for my 13 month old, so this made a LOT of crackers, that even I couldn’t binge eat! Thankyou xx
Amy says
Thanks Christina, I’m thrilled you liked them. You can pop the leftovers in an airtight container and freeze, they freeze well 🙂
Paola says
Hi!
We’re leaving soon for the holidays and I think I’ll give this a go as on-the-road snack!
I don’t own a food processor big enough though: I can still knead the dough by hand, right?
Thank you for all these lovely recipes
Amy says
I am so sorry for the late response, Paola. To be honest I don’t think it would work by only kneading. THe food processor also breaks down the quinoa flakes. They would be a lot more textured.