Quinoa-kiks (3 ingredienser)

Disse Quinoa-kiks are easy 3-ingredient crunchy crackers perfect for using leftover quinoa. They are gluten-free, egg-free and contain 6 gram protein and 4 grams of fiber.

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I am in a quinoa phase and after making my Quinoa-budding for breakfast, Quinoa-brød for lunch, and Quinoa-barer for snack, I needed to make an appetizer with the super-grain! These crackers are very crispy, full of flavors, and yummy in dips and sauces.

Selvom hele opskriften er lige nedenfor, så gå ikke glip af alle mine tips længere nede, inklusive ingrediensbytter, mine madlavningstips og trinvise billeder!

Quinoa-kiks

Disse Quinoa-kiks are easy 3-ingredient crunchy crackers perfect for using leftover quinoa. They are gluten-free, egg-free and contain 6 grams of protein and 4 grams of fiber.

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Prep Time: 10 minutter mins

Tilberedningstid: 35 minutter mins

Samlet tid: 45 minutter mins

Rute: snack

Køkken: amerikansk

portioner: 4 servings (1/4 of the batch)

Kalorier: 174.1 kcal

Forfatter: Carine Claudepierre

TilberedningstilstandUndgå, at din skærm bliver mørk

1x2x3x

Ingredienser

US Customary - metric

• ▢ 2 kopper Kogt quinoa - cooled in the fridge (note 1)
• ▢ ½ kop Hjemmelavet havremel - (note 2)
• ▢ ½ teske Salt

Spice flavor suggestions – use them all or some of them (note 3)

• ▢ ¼ teske Hvidløgs pulver
• ▢ ¼ teske Spidskommen
• ▢ ¼ teske Paprika
• ▢ 1 teske oregano

Instruktioner

• Preheat the oven to 350 °F (180 °C). Prepare a large baking sheet, mine is 18-inch x 12-inch large (45 cm x 30 cm).
• In a food processor, using the S-blade attachment add the cooled, cooked quinoa, spices of choice (I use them all), and salt.
• Process on medium-high-speed, stopping the food processor a few times, scraping down the sides of the bowl, and repeating until it looks like a paste. You will still see pieces of quinoa that's normal.
• Add oat flour and blend again until the paste transforms into a sticky wet dough ball. If too dry, add a little water max 1-2 tablespoons. If too wet, add a bit more flour – but it should stay quite sticky anyway.
• Generously oil a large piece of parchment paper or use a silicone mat to make sure the cracker dough doesn't stick at all. Place the quinoa mixture on the paper, press another piece of oiled parchment paper on top (oiled side touching the mixture).
• Use a rolling pin to roll into a thin layer. The thinner, the crispier and the faster they bake. Mine is 14-inch x 10-inch large (36 cm x 26 cm) and I like to fold the sides of the parchment paper to form a nice rectangular shape that encases the dough so as you roll, the thickness is even.
• Peel off the top piece of parchment paper. Slide the parchment paper, or silicone mat with the rolled dough onto a large baking sheet.
• Lightly wet the tip of a knife or pizza cutter, to cut/mark crackers, it's a bit sticky, that's why I recommend wetting the knife.
• Bake the crackers for 20 minutes at 350 °F (180 °C) on the center rack of the oven.
• Remove the pan from the oven and cut the cracker where the marks are. The top side is dry, the bottom is wet, flip each cracker and spread the crackers to make sure they don't touch each other – I had to use two baking sheets at this stage.
• Bake the crackers again 15-20 minutes until crispy, check them closely and stop when it reaches your favorite texture.

Noter

Noter 1: The recipe must use cooled and cooked white quinoa, not warm and steamy. Note that 1 cup of raw quinoa is about 2 cups of cooked quinoa, following your packaging instructions.

Noter 2: You can also use regular all-purpose flour, or for a gluten-free flour try chickpea flour, or cornstarch. All flours work, but they will change the taste and the baking time. 

Opbevaring: Store the crackers for up to 2 weeks in a sealed container.

Ovntilstand: Jeg bruger varmluftstilstand. Hvis du er nødt til at bruge konventionel tilstand, anbefaler jeg at øge temperaturen med 15 °C. Bagetiden bør være den samme, men det kan tage et par minutter mere.

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Ernæring

Betjener: 1servering | Kalorier: 174.1kcal | Kulhydrater: 30.1g | Protein: 6.4g | Fed: 3.2g | Mættet fedt: 0.5g | Flerumættet fedt: 1.5g | Enumættet fedt: 0.9g | Natrium: 300.5mg | Kalium: 226.2mg | Fiber: 3.8g | Sukker: 1g | Vitamin A: 24.4IU | Vitamin C: 0.4mg | Calcium: 33.5mg | Jern: 2.3mg | Magnesium: 82.8mg | Fosfor: 210.6mg | Zink: 1.5mg

Ingredienser og erstatninger

You only need 3 base ingredients to make this recipe and you can then add any spice you like!

• Kogt quinoa – The base of the recipe, providing protein, fiber, and a nutty flavor. Use white quinoa for a mild taste and better binding. Red or black quinoa can be used but may alter the texture and flavor slightly. Ensure the quinoa is completely cooled to avoid a sticky or gummy dough.
• Havremel – This flour keeps the crackers gluten-free (with certified GF oats). For variation, use chickpea flour for a nuttier flavor or cornstarch for a lighter, crisper texture. Avoid using heavier flours like almond or coconut flour as they don’t bind well.
• Salt – To enhance the flavor of the crackers and balance the spices. For a lower-sodium option, reduce the salt or use a salt substitute.
• Hvidløgs pulver, Spidskommen, Paprika, oregano – These spices can be customized based on the flavor profile you prefer. For a spicier cracker, add chili powder or cayenne.

How to Make Quinoa Crackers

This recipe is super easy to make, here’s how in pictures.

Pour all the ingredients in the bowl of a food processor.

Process the batter until it forms a sticky paste and transfer it to parchment paper.

Flatten the dough into a rectangle, mark the cuts with a knife, and bake the dough for 20 minutes at 350 °F (180 °C).

Separate the crackers on the pan following the marks and bake them again 15-20 minutes.

Carines bagetips

I have a few more tips for you to make the best crackers. Here’s how.

1. Use the Right Quinoa Texture – Ensure the quinoa is cooked but not mushy. Overcooked quinoa can make the dough too wet, requiring extra flour and altering the flavor balance.
2. Process Gradually – Blend the quinoa and spices first to create a consistent paste, then add oat flour slowly to control the dough consistency.
3. Achieve the Ideal Dough – The dough should be sticky but not overly wet. If it’s too wet, add oat flour a tablespoon at a time. If too dry, mix in a teaspoon of water.
4. Roll Evenly – Roll the dough evenly to ensure uniform baking. Thin dough leads to crispier crackers, while thicker dough results in chewier crackers. Use parchment paper or a silicone mat to prevent sticking and make rolling easier.
5. Double-Baking for Crunch – The twice-baking method ensures maximum crunch. During the second bake, monitor closely to avoid overbaking or burning, especially if the crackers are rolled very thin.
6. Prevent Sticking While Cutting – Wet the knife or pizza cutter before cutting the crackers to prevent sticking and ensure clean edges.
7. Use Multiple Baking Sheets – If the crackers need to be spread out after flipping, transfer them to an additional baking sheet for even baking.

Smagstilpasning

These crackers are super easy to customize by just changing the types of spices you use.

• Til Italian-style crackers: Add Italian seasoning, onion powder, and extra garlic powder.
• Til Mexican-style crackers: Use taco seasoning or a blend of chili powder, cumin, and smoked paprika.
• Til Indian-inspired crackers: Incorporate turmeric, curry powder, and a pinch of ground coriander.

Texture & Storage

The crackers are crispiest when rolled thin and baked thoroughly. For slightly softer crackers, roll the dough thicker but expect longer baking times.

You can store the crackers in an airtight container at room temperature i op til 2 uger. To retain their crunch, add one of these silica gel packets or store them with a piece of paper towel to absorb moisture. Avoid refrigeration, as it can soften the texture.

Serveringsideer

You can serve these crackers as appetizers or snack with or without a dip.

1. With DipsServer med hummus, guacamole, or a creamy tahini dip or White Bean Dip.
2. On a Charcuterie Board: Pair with dairy-free cheeses, olives, sundried tomatoes, and roasted vegetables.
3. Som topping: Crumble over soups or salads for added crunch and flavor.
4. Snack på farten: Pack in small containers for a high-protein, high-fiber snack during busy days.

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