Description
These crispy quinoa and rice flour crackers are gluten-free, high-protein, and vegan-friendly — perfect for snacking or dipping. Flavored with nutritional yeast and optional herbs, they offer a savory crunch in every bite.
Ingredients
2/3 cup quinoa flour (protein-packed, crisp)
1/3 cup rice flour (smooth, neutral)
2 tbsp ground flax seeds
3 tbsp water
1 tbsp aquafaba (or olive oil)
2 tbsp nutritional yeast
1/2 tsp sea salt
Optional: 1/2 tsp rosemary or smoked paprika
Instructions
Preheat oven to 350°F (175°C). Line two baking sheets with parchment.
Mix quinoa flour, rice flour, flax seeds, nutritional yeast, salt, and optional spices.
Add water and aquafaba; stir until dough forms. Chill 10 minutes if sticky.
Roll dough to 1/8-inch thickness between parchment paper; cut into squares or shapes.
Bake 12-15 minutes until golden. Cool completely.
Store in an airtight container for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 32 crackers
- Calories: 120 kcal
- Fat: 5g
- Carbohydrates: 14g
- Protein: 4g