~¼ cup quinoa ~1-1/4 cup water or more ~¼ cup whole flax seed ~1/3 cup hulled sesame seeds ~1 cup almond meal ~1 tablespoon chives, chopped ~½ teaspoon parsley ~½ teaspoon oregano ~1 teaspoon garlic powder ~¼ or more teaspoon cayenne ~½ teaspoon sea salt ~1 tablespoon coconut aminos ~1-1/2 tablespoon coconut oil, melted ~4 tablespoons pumpkin seed ~Parchment Paper
1.) Cook quinoa in small saucepan with 1 cup water, 15-20 minutes or until water has been absorbed. Set aside. 2.) Put flax seed in bowl with ¼ cup water and cover for 20 minutes. Set aside. 3.) Preheat oven 350 degrees. 4.) Put sesame seed in dry skillet over medium heat until fragrant. Remove from heat and set aside. 5.) In food processor: combine quinoa, almond meal, chives, parsley, oregano, garlic powder, cayenne, soaked flax seed, sea salt, coconut aminos and coconut oil. Process until dough forms into a ball. If doesn’t form into a ball, add water, 1 teaspoon at a time until forms into a ball. Then add sesame seeds and pulse. Dough should be sticky. 6.) Place dough in a large bowl and add pumpkin seeds. Use hands to combine, then season to taste. 7.) Put half of dough in between 2 pieces of parchment paper, then roll out to make a thin, even slab. Remove top paper and cut into desired shape. 8.) Place sheet onto cookie sheet and place in oven at 350 degrees for 20 minutes. Then turn down to 300 degrees until golden brown and crisp, about 20-30 minutes or more. 9.) Remove from oven when crackers completely done and cool for 5 minutes. 10.) When completely cool, store in airtight container. 11.) Repeat with other half of dough.
*Can make 45 or more crackers depending on thickness.