These quinoa crackers are so versatile and healthy, and a family friendly snack idea. Combining all whole foods with quinoa, seeds and herbs, they don't have any of the strange ingredients you often find in store-bought crackers and are a vegan, gluten-free cracker as well as being low histamine.
If you love crackers, but are looking for options without wheat, then you may like to see my multi-seed crackers. They are always a hit in my home and my nieces really enjoy making, and then eating, them with salads or soups.
Adding quinoa to the crackers makes them a little heartier and gives another source of plant-based protein too. A simple recipe I think you will return to again and again!
As an Amazon associate, I earn from qualifying purchases. This is at no extra cost to you, and is much appreciated support towards the running of the blog.
Why you'll love this recipe
Ingredients
Making these crackers requires pantry staples. You will need:
- Quinoa - I always use white quinoa and the Terrasoul organic white quinoa is good.
- Pumpkin seeds and sesame seeds - the more 'hearty' seeds of the crackers.
- Chia seeds and flaxseeds - as well as being very healthy, these help bind the crackers together by absorbing water and going gelatinous in texture. You want the whole seeds rather than milled flax or chia.
- Dried herbs and salt - optional, but gives extra flavour.
- Water - a key ingredient!
Step by step instructions
Making these crackers is a simple three step process:
Step 1: Cook your quinoa according to packet instruction and allow to cool.
Step 2: Add all your seeds to a bowl, along with the herbs, salt and water and allow the mixture to turn into a sticky gelatinous texture as the flaxseed and chia absorb the water. It's those sticky seeds that will work to hold the crackers together.
Step 3: After adding in your cooked quinoa, you simply spread into an even layer on a baking tray and then cook as per the instructions below. It's really that simple!
The health benefits of quinoa
Quinoa is a complete protein (so a really good food to consider including in your diet if you are vegan), and also gluten-free making it a good substitute for wheat-based foods. For me personally, I also like that it has a good amount of magnesium (for migraine), as well as iron and zinc (Healthline).
I used regular white quinoa in this recipe, but there is also the mixed blend quinoa which makes a nice change.
Ideas for toppings
Favourite toppings for these crackers depends on whether you are more of a savoury or sweet-toothed kind of person! Or maybe have one savoury and one sweet . . .
- For savoury toppings, you may like fresh mozzarella or cream cheese.
- For more sweet topping, there is pumpkin seed butter or chia jam. There is a pumpkin seed butter recipe here on the site, or there are brands such as Jiva Organics (note that it is raw and sprouted). I like a tiny drizzle of maple syrup on mine.
Frequently asked questions
Yes, they simply contain quinoa, seeds and water and some herbs if you like.
The flax and chia seeds act as a binder, as they go gelatinous in texture when they absorb the water.
They are more savoury, especially if you include the mixed herbs. Perfect with salads and soups!
More snack recipes
Lots of sweet and savoury ideas to choose from!
I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating if you tried the recipe!
Quinoa crackers
Ingredients
- ⅛ cup quinoa, cooked (dry weight)
- ½ cup pumpkin seeds
- ¼ cup sesame seeds
- ⅛ cup chia seeds
- ⅛ cup flaxseed / linseed
- 1-2 teaspoon dried herbs optional
- pinch salt
- ½ cup water
Instructions
- Preheat the oven to 170C and line a baking tray with parchment paper.
- Add all the seeds to a bowl, along with the herbs, salt and water. Stir well and set aside for 15 minutes until the mixture turns to a gelatinous texture. Add a touch more water if it appears too dry.
- Spoon your quinoa into the bowl (try not to include any excess water) and mix well. Spread onto your baking sheet and use a spatula to form an even layer about ½cm thick. Bake for 30 minutes. Remove from the oven and carefully slice into the cracker size you prefer, then flip each cracker. Bake for a further 15-20 minutes or until they are a very light golden brown and hold together. Leave to cool on a wire rack.
- Either enjoy as they are or top with cheese, spreads or salad or your choice.
Notes
- Try not to include any excess water when spreading the cracker mixture on your baking tray as it will make them overly moist.
- Add any herbs, salt or pepper you like for a variety of flavours!
Swiss Interest Group Histamine Intolerance food compatibility list for histamine
All ingredients in this recipe for quinoa seed crackers score 0 on the SIGHI list, with the exception of:- sesame seeds score 1. Simply swap put for another seed if you prefer.
- check the ingredients of your mixed herbs to ensure they are low histamine herbs.
Kaela says
I really want to try these but wondering if I could make a bigger batch and freeze them? Or would they keep in an airtight container? Thank you for sharing, just recently started low histamine and absolutely love all your recipes!!
throughthefibrofog says
Hi Kaela, I have frozen these before and they came out quite well! You can keep in an airtight container if you are OK with the histamine formation (it varies per person in terms of reactions) but they may go a little soggy.
And thanks so much! So happy you like the recipes 🙂
Shruti Chopra says
That's it?! That's how simple these crackers are?! I love a bit of bite and crunch with my food or just something to much on when I get hungry and to avoid migraines. This looks like a great option to have.
throughthefibrofog says
Yes! So easy and all pantry staple ingredients - perfect for a bit of crunch with your salad!