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.
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- Cheese and Tomato Quinoa Balls
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Cheesy Quinoa Crackers
- 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
- 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.
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