Sunday, November 18, 2012

Chocolate Quinoa Crackers

We have been quite busy moving, yet again.  This time just down the street though and not internationally. Between pregnancy and moving to-do lists, I am just starting to get back into looking for new recipes to try.  I bookmarked these chocolate quinoa crackers a while ago because I liked the short list of ingredients.  I also liked that they are vegan and gluten free.  Since I would like to share these with a friend who does not tolerate gluten, I wiped down my counter top 3 times, made sure to inspect all cooking utensils out of the dishwasher, and used parchment paper on bottom and top of dough when rolling out as well as a parchment paper lined baking sheet.  I just didn't trust that my rolling pin was totally free of traces of gluten.  I still need to calibrate the oven since I'm sure the temperature is off some; let's hope that the 390 I set the oven to worked out ok.  Off to try one now!

Original recipe found at:


What you need:
1 cup of quinoa flour (Ancient Harvest Organic Quinoa Flour)
1/2 cup cocoa powder (Trader Joe's Unsweetened Cocoa Powder: "Our Vendors Follow Good Manufacturing Practices To Segregate Ingredients to Avoid Cross Contact With Allergens Made on Shared Equipment With Milk.")
1/2 teaspoon baking powder
1/2 cup sugar (please note that recipe calls for other sweeteners)
1/4 teaspoon salt
3 tablespoons + 1 teaspoon canola oil
1/2 cup water

What to do:
Tape down a large square of parchment paper onto your counter

Line a large cookie sheet with parchment paper and set aside.

Take out third parchment paper and set aside for putting on top of dough for when rolling out

Measure the oil and water in different bowls and set aside.

In bowl, whisk together the quinoa flour, sugar, cocoa powder, baking powder and salt.  

Drizzle the oil over the mixture and rub in with your fingers until it looks a little like sand 

Slowly add in the water, still mixing using your fingers.  Add enough water to form a ball (should not be too moist and should not be too dry where pieces crumble off).  Pat the dough into a ball and place on the taped down parchment paper.

Preheat oven to 400 degrees.  Roll the dough out , making sure that it doesn't tear.  If it does, add a little bit more water, re-pat into a ball and roll out again.  Roll out to about 1/8" thickness.  Slice using a pizza cutter.  Transfer squares individually onto the prepared pan--about 1-2" apart--and poke holes into them using a toothpick or fork.  Bake for 10-11 minutes (they will be soft out of the oven but will become crunchy once cooled), and cool on a wire drying rack.
poking holes
Today, Cats!
Tomorrow, Trains!

1 comment:

  1. They sound delicious! I haven't play around with quinoa flour yet.