If you think making your own crackers is a bit of a hassle, let me tell ya, this recipe is here to change your mind. No need for kneading, no rolling, and certainly no precise cutting. It’s dead easy – just chuck the ingredients into the blender, pour it into a pan, bake till it’s nice and crispy, and then give it a good crack.
With only four ingredients, including my not-so-secret spice, Za’atar, your crackers will be good to go in a jiffy. Easy peasy, and they taste top-notch!
Note: if you want higher protein crackers, go ahead and add a scoop of protein powder and a bit more water, they work perfectly.
Ingredients
Servings 24 crackers
- 1 cup white quinoa soaked overnight or at least 4 hours
- 2 cloves garlic
- ½ cup water or more as needed
- 1 teaspoons salt
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Jamie Geller Za’atar
- 1 tablespoon sesame seeds
Instructions
Nutritional Facts
Nutrition Facts
No Roll Quinoa Crackers with Za’atar
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
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Preheat oven to 325°F. Line a sheet pan with parchment paper.
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Drain quinoa and transfer to a blender with 2 cloves garlic, ½ cup water and salt.
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Blend on high, adding more water if needed to achieve a loose pancake batter. A looser batter will result in a thinner, lighter cracker, while a thicker batter will be a bit chewier.
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Spread olive oil out onto a sheet pan lined with parchment paper. Pour the batter over the olive oil and spread out into an even thickness. Sprinkle with za’atar and sesame seeds evenly.
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Bake for about 30-45 minutes, or until browned and crisped around the edges. (Check on them halfway through if they are not cooking evenly you can try and flip them over or cut in half before finishing in the oven.)
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Allow to cool to room temperature, then break into pieces. Store in an airtight container for up to 1 month.
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If the crackers soften during storage, they can be crisped back up with a quick toast in the oven.
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