Healthy Vegan Crackers with Quinoa and Tahini
These crunchy vegan crackers are made with only 7 ingredients. Plus, they are oil-free and gluten-free.
Servings 25 crackers
- ½ cup quinoa 100g
- ½ cup oats 50g
- 2 tbsp tahini
- 2 tbsp nutritional yeast
- ⅛ cup flax seeds 15g
- ⅛ cup sunflower seeds 20g
- ¼ tsp salt
- 1 rosemary branch optional
Preheat your oven to 180C.
Add the quinoa to a food processor and blend for 1-2 minutes until it starts to look like a coarse meal.
Add the oats and blend for another 30 seconds.
Add in the remaining ingredients (except water) and pulse a few times. Then, add the water a tablespoon at a time until the dough comes together in a sticky ball.
Transfer to a baking tray lined with baking paper and roll out (roughly 0.5 cm thick). With a sharp knife, pre-cut horizontal and vertical lines to pre-shape the crackers.
Bake for 15 minutes. Then, flip the crackers and bake for another 5-15 minutes until crunchy.
Let the crackers cool completely before storing them in an airtight container for up to a week.