Hunger pangs may be frequently experienced when you are on the Candida cleanse because sugar and other filling foods are not allowed. Therefore, keep in mind that if you are doing the Candida cleanse, it is essential that you have healthy snacks available to satiate your appetite without veering off the track. To learn more about Candida causes, symptoms, and diagnosis, check out my recent post here.
That is why I developed this recipe for herbed quinoa crackers, which uses quinoa flour as its main ingredient. Quinoa is high in protein so it keeps you full for longer, and because quinoa is also rich in fiber, it is great for keeping the digestive system moving and removing Candida toxins. This recipe also uses dried herbs such as oregano, herbs de Provence and rosemary to add natural flavor to the crackers.
These herbed quinoa crackers can be easily made from scratch in under 30 minutes and is perfect for having a handy snack on hand when hunger strikes. They are crunchy, flavorful and delicious, and I know you are going to love them. As long as you store the crackers in an airtight container, they will stay crunchy and can keep for up to a week.
- 1 cup quinoa flour, + more for dusting/rolling
- 1 teaspoon salt, + more for sprinkling on top
- 1 teaspoon dried oregano
- 1 teaspoon herbs de Provence
- 1 teaspoon dried rosemary
- 10 tablespoons warm water + more as needed
- 3 tablespoons coconut oil, melted
- Pre-heat the oven to 350 degrees Fahrenheit (180 degrees Celsius) and line a baking sheet with parchment paper or a silpat.
- In a large bowl, whisk the quinoa flour, salt, dried oregano, herbs de Provence and rosemary together.
- Create a small well in the middle of the dry ingredients and add in the warm water and melted coconut oil. Mix all the ingredients together using a wooden spoon until a dough forms. Use your hands to knead the dough for a few seconds until it becomes smooth and pliable.
- Lightly flour a rolling pin and a sheet of parchment paper with quinoa flour, then transfer the dough to the parchment paper and roll it out to ¼-inch thickness.
- Use a sharp knife to slice the dough into small rectangles.
- Place the dough rectangles in a single layer on the prepared baking sheet, making sure to leave at least 1 inch of space between each rectangle.
- Sprinkle the top of the dough with a bit of salt and then prick the middle of each rectangle with a fork.
- Bake the crackers for 10 to 12 minutes until golden and crunchy. Allow the herbed quinoa crackers to cool completely before eating.
Trying to fit this into my macros. Is 1 cracker a serving?
It depends on how big you cut each cracker but in general 1-2 crackers would be a reasonable serving.
if 10 tbs water is 150ml and there’s just one cup of flour the dough consistency is almost liquid, so I figured there should be much more flour as the dough looks thick enough to hold squares
would be happy to compare the measures with you again as I ended up just adding and adding flour without count
thanks! amazing ingredients – just what should be in crackers!
liubov
HI Liubov, I like the way you think. Good troubleshooting strategy. Thanks for the suggestions.
I wonder if a person could use cassava flour instead of quinoa… Allergy to quinoa..
Laura, give it a try and let us know how it goes!
Hi Laura, Cassava may work, let us know how it goes we would love to include any substitutions.
When I made the Quinoa Crackers, the dough was really sticky and I couldn’t roll it out. I made the exact recipe. Any suggestions?
Amy, try adding a little more flour to get a less “sticky” consistency.
Hi Amy, sometimes recipes can be slightly different even due to the weather, perhaps add the liquid more slowly until the correct consistency and then just stop and don’t add anymore liquid.
hi can i grind whole unrinsed quinoa to make flour, or maybe rinse,soak, and cook it first and dry it out and then make flour?????? (since i have many pounds of it on hand and no flour !)
i plan on adding whole chia seeds and flaxseeds and sesame seeds for texture and some onion and garlic powders to up the flavor profile
Yes….you may grind any grain to make flour.
I tried the recipe, and added a Tbsp of flax seeds and a Tbsp of chia seeds. It only took 1/2 the amount of water called for in the recipe to get a good consistency that I could roll out. Overall, I thought the flavor was very good, but the texture needed work. They were very oily, and didn’t get crispy in the center of the cracker. I think I will try them again, reduce the oil and maybe reduce the salt a little, and put them in my dehydrator to see if I can get them crispy without risk of burning them in the oven. Thanks for an idea for a tasty snack!
We were excited and tried this recipe. Followed accordinly but it was a total failure. Looked brown on the top but was under cook. Not sure what went wrong😣😣😣
This recipe was a total win! My last attempt at a gluten free cracker ended in disappointment, but these taste exactly like Wheat Thins! I used Nutiva red palm oil instead of coconut oil. I used rosemary, basil, oregano, garlic, and lemon pepper, along with the salt.
Yum. Your combination of herbs sounds delicious. I will make mine with olive oil 🙂
Hi Magdalena, I really like that you have posted a recipe that is for crackers I can eat: Hooray.
However I have to agree with the above comments about your recipe proportions. They are completely wrong. If you follow them you end up with a liquid dough that is impossible to turn into biscuits.
Not sure about where you live but I find it hard to get quinoa flour so when I get it and it potentially goes to waste I’m devastated. I’ve managed to salvage the biscuits but many people would throw it in the bin in despair.
Can you please revisit the recipe and re-post it with correct proportions?