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.
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. 🙂
Rosie says
Great for snacking, even if you don’t have kids!
Amy says
Thanks Rosie!
Ioana says
Hi Amy! I really like your recipes. I’ve made a lot of biscuit recipes but only yours had succes with me making them and with my baby eating them. Do you have other biscuit recipes, please? Or recomand a source for biscuit recipes? Thank you!
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.
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 🙂
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.
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!
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 🙂
Violeta says
Great recipe! I have a question, am I going to get from these ingredients 1kg of cookies??
Amy says
Hi Violeta, these do make a lot of cookies – I’m not sure of the total weight. They freeze well though. Alternatively, you could half the recipe.
Jade says
These crackers are the best! This recipe is an absolute constant in our household. Thank you so much
Amy says
Thanks Jade, this comment has made my day! Thanks for the feedback 🙂
Joey Choong says
Hi Amy, can I use wholemeal flour or all purpose flour for this? Spelt flour is rather hard to find at my local grocer. Thanks!
Amy says
Hi Joey, either should work well but as I haven’t tried it I can’t say for sure. Let me know how you get on!
Alexandra says
Hi Joey,
I just made these using wholemeal self raising flour and they still worked a treat!
My daughter loves them!
Amy says
Hi Alexandra, thanks for the feedback – great to know what flours work well in this recipe 🙂
Alexandra says
Looking forward to trying these for my little one! Just wondering if you’ve since tried freezing them and how they went? Love having things like these on hand to grab from the freezer when we’re out and about!
Thanks!
Amy says
Hi Alexandra, I have now frozen them and they froze well. I’m always popping them into lunch boxes straight from the freezer.
Alexandra says
Thank you! Going to make them this week. My daughter loves the mango coconut oat slice, so did I! Loving all these new recipes to try 😀
Tammy says
Another great recipe! Finally a healthy cracker the little ones enjoy! Bought some adorable animal cracker cut outs on Amazon too, so they’re fun to eat as well.
Carlie says
Can’t wait to try these! Where did you get your cookie cutter shapes from? They look fabulous!
Amy says
Thank you! I got my cutters from a cookware store in Sydney but I can’t remember the name of it. You can probably get them online easily.
Laura Soper says
What flour would you recommend to make them gluten free? Chickpea flour? Or just a regular gluten free mix? Thanks!
Amy says
Hi laura, I haven’t tried any other flour in this recipe so can’t say for sure. I would give chickpea a try or your gluten free mis. Maybe buckwheat would be good? Let me know if you do try and how it works for you ??
Laura Soper says
Thanks Amy, I used Chickpea flour and my fussy eater ate them! I thought they tasted pretty good but cant say if they were better then the original, as I couldn’t compare.
Although my mix was a bit sticky so I kneaded in some GF flour to make it firm enough to cut. Note to other mummy’s, don’t make my amateur mistake of using soft butter instead of hard butter…
Jen says
What are quinoa flakes?
Amy says
Hi Jen, quinoa flakes are just rolled quinoa. They are quicker to cook and you should get them in most health stores ??
Jo says
Would it work with regular Quinoa?
Amy says
Hi Jo, I haven’t tried so can’t say for sure but you could perhaps try grinding / blending the quinoa and use that or do the same with some rolled oats.
Frida says
I’ve never heard of quinoa flakes. Do you think you can make them pulsing quinoa in the food processor?
Amy says
Hi Frida, if you pulse quinoa in the processor it will make quinoa flour. I haven’t tried the recipe with quinoa flour so can’t say for sure how it will work out but it is worth a try ??
Aria Smith says
This Cracker looks so good, you make me smile, I remember my childhood again!!! Thanks you
Amy says
Thanks Aria! ?