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
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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
- ½ 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.
Nutritional facts
*Calories are an ESTIMATE using an online nutrition calculator. One serving is based on 5 small crackers (25 serving in a batch)
Dani says
Can you freeze these?
Amy says
Hi Dani, yes you can freeze these 🙂
Meg says
Thank you Amy for another great recipe. A yummy and addictive savoury biscuit. Could you use parmesan cheese? Or would that be too strong a flavour for these crackers?
Amy says
Thank you! I think a little parmesan would be great 🙂
Claire says
Hi Amy, could I use a different flour? as I don’t have spelt, thanks,
Amy says
Hi Claire, without trying I can't say for sure, sorry. I think all-purpose or wholemeal would work. If you read some of the comments you may find that someone has tried a different flour.
Agi says
So cheesy, so soft, so easy to make. Salt def needs to be added though. Also made with gluten free flour, ghee and lacto free cheese, still awesome!! Thank you!
Amy says
Great! Thanks Agi 🙂
Candace says
My crackers turned out perfect! They are definitely additive. How long will they last on the shelf in an airtight container?
Amy says
Hi Candace, sorry for the late response. This is one of my older recipes and I actually didn't check how long they would last in an airtight container. I always freeze them and they freeze well for up to three months.
Mish C says
These look delicious! Would I be able to substitute olive oil instead of butter? If so, how much would I need please?
Amy says
Hi Mish, without trying I can't say for sure but I would just substitute the amount 1:1 🙂
Elaine says
Can i remove the sesame seed?
Amy says
Hi Elaine, sorry for the delay. Yes you can remove them if you wish. 🙂