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.