Quinoa Flour Garlic and Rosemary Crackers
It's almost Christmas, a time where snack foods like cheese and crackers are bound to tempt you! It can be tricky to negotiate for those who want to eat a healthy diet or who need to avoid certain foods. I make these really simple crackers to snack on when the less saintly crackers come out over the holiday season. They are super quick and easy to make and they are gluten and wheat free and vegan!
120g quinoa flour
1/4 tsp Himalayan rock salt
1 tsp dried rosemary
1 tbsp high quality maple syrup
1tbsp garlic infused olive oil
90ml warm water
Mix the flour, salt and rosemary together in a bowl. Make a well in the middle and add the rest of the ingredients and mix until a dough forms.
Place the dough on a piece of baking parchment and roll out about 5mm thick. Use a knife to cut lines onto the rolled out dough so that you can break it into squares once baked.
Bake for 20-25 mins at 180 degrees. You may find the crackers at the edge get done quicker.. if so remove these first and carry on baking the rest. They will continue to crisp up once cool. These keep for around 4 days.