Smoked Quinoa Crackers
Looking for something different for your packed lunch? What better way than with some delicious crackers - made with the newly launched smoked Quinoa from Hodmedods, using our delicious wholegrain Quinoa, as well as our Camelina Seeds! Complete recipe credit goes to the The Cook and Him
prep 1 hour
cook 20 mins
total 1 hour, 20 mins
yield 30 cookies - approx
Ingredients
1/2 cup Hodmedods Smoked Quinoa
1 cup vegetable stock (or 1 cup water and a vegetable stock cube)
1 tsp baking powder
1 tblsp Hodmedods Camelina Seeds
1 tblsp poppy seeds
1 tsp salt
3 tblsp olive oil
3-5 tblsp cold water
Instructions
Cook the quinoa in the vegetable stock for 10-15 minutes until all the liquid is absorbed and the quinoa is fluffy, stirring from time to time
Once cooked set aside for around half an hour to cool
Preheat the oven to 180 Fan / 200 C / 400 F / Gas 6 and line 1-2 large baking trays with parchment or silicon mats
To make the crackers put the quinoa into a food processor along with the flour, baking powder, salt, both the seeds and the olive oil. Whizz until just blended together
Add the water 1-2 tbsp at a time until a so
ft dough starts to form then tip out onto a sheet of baking parchment. Knead very lightly to bring the dough together then lay another sheet of parchment over the top and roll out to about 5mm thick
Bake for 20 minutes until lightly golden then leave to cool
